On the effects of forced air drying on cocoa quality-Reference-Cited by-同舟云学术

On the effects of forced air drying on cocoa quality

Published:1995-01 Issue:4 Volume:25 Page:455-472
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Faborode Michael O.,Favier John F.,Ajayi Omolayo A.

Publisher

Elsevier BV

Subject

Food Science

Reference14 articles.

1. Fermentation and drying;Biehl,1991

2. Acidification, proteolysis and flavour potential in fermenting cocoa beans;Biehl;J. Sci. Food Agric.,1985

3. The drying characteristics of agricultural materials with a protective shell;Bravo,1982

4. Fundamental artificial drying characteristics of cocoa beans;Bravo;Tropical Agriculture (Trin.),1974

5. Improvement of Malaysian cocoa bean flavour by modification of harvesting, fermentation and drying methods — The Sime-Cadbury process;Duncan;The Planter (Malaysia),1989

Cited by 23 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Heat transfer simulation for re-design of tray dryer to reduce the energy consumption in the cocoa bean drying process;IOP Conference Series: Earth and Environmental Science;2024-07-01

2. Fate of flavonoids and theobromine in cocoa beans during roasting: Effect of time and temperature;Journal of the American Oil Chemists' Society;2024-05-23

3. Microwave-Assisted Extraction Optimization and Effect of Drying Temperature on Catechins, Procyanidins and Theobromine in Cocoa Beans;Molecules;2023-04-27

4. Improving cocoa beans value chain using a local convection dryer: A case study of Fako division Cameroon.;Scientific African;2020-07

5. An overview of the physical and biochemical transformation of cocoa seeds to beans and to chocolate: Flavor formation;Critical Reviews in Food Science and Nutrition;2019-03-21