Cocoa seed transformation under controlled process conditions: Modelling of the mass transfer of organic acids and reducing sugar formation analysis

Author:

Becerra Lili Dahiana,Zuluaga Martha,Mayorga Edgar Yesid,Moreno Fabián L.,Ruíz Ruth Y.,Escobar Sebastián

Funder

Corporación colombiana de investigación agropecuaria

Universidad de La Sabana

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference57 articles.

1. Hydrolysis of sucrose by immobilised Saccharomyces cerevisiae Invertase;A. Mahmood;Mesop. J. Agric.,2010

2. Mass transfer analysis of bioactive compounds in apple wedges impregnated with beetroot juice: A 3D modelling approach;Aguirre-García;J. Food Eng.,2020

3. Structure and function of the seed coat of Theobroma cacao L. and its possible impact on flavour precursor development during fermentation;Andersson;J. Appl. Bot. Food Qual.,2006

4. Flavor chemistry of cocoa and cocoa products — an overview;Aprotosoaie;Compr. Rev. Food Sci. Food Saf.,2016

5. A model food system for mass transfer in the acidification of cut root vegetables;Azevedo;Int. J. Food Sci. Technol.,1995

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