Influence of process conditions of alkalization on quality of cocoa powder-Reference-Cited by-同舟云学术

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Influence of process conditions of alkalization on quality of cocoa powder

Published:2024-04 Issue: Volume:182 Page:114147
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Demirci Sultan,Elmaci Ceren,Atalar İlyas^ORCID,Toker Omer Said,Palabiyik Ibrahim,Konar Nevzat^ORCID

Publisher

Elsevier BV

Reference53 articles.

1. Afoakwa, E. O. (2010). Front Matter. In Chocolate Science and Technology (pp. i–xv). John Wiley & Sons, Ltd. 10.1002/9781444319880.fmatter.

2. Cocoa production and processing technology;Afoakwa,2014

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

4. The hydrophilic and lipophilic contribution to total antioxidant activity;Arnao;Food Chemistry,2001

5. Effects of roasting on alkylpyrazin compounds and properties of cocoa powder;Asefi;Journal of Food Science and Technology,2023

Cited by 1 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. Comparison of Physicochemical Properties, Antioxidants, and Aroma Profiles of Water- and Sodium-Hydroxide-Treated Natural Cocoa Powder;ACS Omega;2024-08-05

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