The effect on bioactive components and characteristics of chocolate by functionalization with raw cocoa beans
Author:
Funder
Research and Development
Publisher
Elsevier BV
Subject
Food Science
Reference44 articles.
1. Assessment of flavanol stereoisomers and caffeine and theobromine content in commercial chocolates;Alañón;Food Chemistry,2016
2. Viscosity of cocoa and chocolate products, ICA;Analytical method 46,2000
3. Thermal processing and food quality: Analysis and control;Arnoldi,2001
4. Cardioprotective effects of cocoa: clinical evidence from randomized clinical intervention trials in humans;Arranz;Molecular Nutrition & Food Research,2013
5. The effects of particle size, fermentation and roasting of cocoa nibs on supercritical fluid extraction of cocoa butter;Asep;Journal of Food Engineering,2008
Cited by 57 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. Exploring volatile compounds and microbial dynamics: Kluyveromyces marxianus and Hanseniaspora opuntiae reduce Forastero cocoa fermentation time;Food Research International;2024-10
2. Effect of Encapsulated Phenolic Compounds of Cocoa on Growth of Lactic Acid Bacteria and Antioxidant Activity of Fortified Drinking Yogurt;Molecules;2024-07-16
3. Chromatographic and spectroscopic methods for the detection of cocoa butter in cocoa and its derivatives: A review;Heliyon;2024-06
4. Influence of geographical origin in the physical and bioactive parameters of single origin dark chocolate;European Food Research and Technology;2024-05-12
5. Sensory attributes of fine flavor cocoa beans and chocolate: A systematic literature review;Journal of Food Science;2024-03-15
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