Reducing dead time and improving flavour profile by pulp conditioning of cacao beans
Author:
Publisher
Elsevier BV
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Energy Engineering and Power Technology,General Chemical Engineering,General Chemistry
Reference40 articles.
1. An overview of process systems engineering approaches for process intensification: state of the art;Tian;Chem. Eng. Process. Process Intensif.,2018
2. Chocolate Science and Technology;Afoakwa,2016
3. Crops and Livestock Products,2020
4. Consumption of 85% cocoa dark chocolate improves mood in association with gut microbial changes in healthy adults: a randomized controlled trial;Shin;J. Nutr. Biochem.,2022
5. Polyphenols in cocoa-rich chocolate improve vascular function, the ventricle–arterial coupling and cognitive performance of young and healthy adults;Pereira;Artery Res.,2018
Cited by 3 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. Effect of Harvest Season on the Physical Properties, Fatty Acid Composition, and Volatile Compounds of Roasted Cacao Beans;Makara Journal of Science;2024-03-25
2. Effect of the maturity stage, genotype, and geographical location on the physicochemical characteristics of the cocoa bean during fermentation;Ingeniería y Competitividad;2023-05-05
3. Characterization of flavors-producing yeast strains from Indonesia culture collection;PROCEEDINGS OF THE 9TH INTERNATIONAL SYMPOSIUM ON INNOVATIVE BIOPRODUCTION INDONESIA ON BIOTECHNOLOGY AND BIOENGINEERING 2022: Strengthening Bioeconomy through Applied Biotechnology, Bioengineering, and Biodiversity;2023
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3