Impact of alkalization conditions on the phytochemical content of cocoa powder and the aroma of cocoa drinks

Author:

Sioriki EleniORCID,Lemarcq Valérie,Alhakim FauzanORCID,Triharyogi Harry,Tuenter Emmy,Cazin Catherine S.J.,Nolan Steven P.,Pieters Luc,Van de Walle Davy,Dewettinck Koen

Funder

FWO

Fonds De La Recherche Scientifique - FNRS

Publisher

Elsevier BV

Subject

Food Science

Reference23 articles.

1. Flavor formation and character in cocoa and chocolate: A critical review;Afoakwa;Critical Reviews in Food Science and Nutrition,2008

2. The influence of three different types and dosage of alkaline on the inherent properties in cocoa powder;Alasti;Journal of Food Science & Technology,2020

3. Flavor chemistry of cocoa and cocoa products-An overview;Aprotosoaie;Comprehensive Reviews in Food Science and Food Safety,2016

4. Food chemistry;Belitz,2009

5. Les procédés du cacao. Cacao et chocolat: Production, utilisation, caractéristiques;De Ginestel,1998

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