Fluidized bed roasting of cocoa nibs speeds up processing and favors the formation of pyrazines-Reference-Cited by-同舟云学术

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Fluidized bed roasting of cocoa nibs speeds up processing and favors the formation of pyrazines

Published:2022-07 Issue: Volume:79 Page:103062
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Peña-Correa Ruth Fabiola,Ataç Mogol Burçe,van Boekel Martinus A.J.S.,Fogliano Vincenzo

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference38 articles.

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

2. Flavor components in the maillard reaction of different amino acids with fructose in cocoa butter-water. qualitative and quantitative analysis of pyrazines;Arnoldi;Journal of Agricultural and Food Chemistry,1988

3. Coffee roasting and aroma formation: Application of different time-temperature conditions;Baggenstoss;Journal of Agricultural and Food Chemistry,2008

4. Kinetic aspects of the Maillard reaction: A critical review;van Boekel;Nahrung – Food,2001

5. Kinetic modeling of reactions in foods;van Boekel,2009

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2. Metabolomics study on the main volatile components of Thai colored rice cultivars from different agricultural locations;Food Chemistry;2024-02

3. Characterization of key aroma compounds and relationship between aroma compounds and sensory attributes in different quality of high temperature Daqu;LWT;2024-01

4. Digestion and gut-microbiota fermentation of cocoa melanoidins: An in vitro study;Journal of Functional Foods;2023-10

5. Fluidized-Bed-Roasted Cocoa Has Different Chemical Characteristics than Conventionally Roasted Cocoa;Journal of Agricultural and Food Chemistry;2023-06-23

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