Quality Attributes of Dark Chocolate Produced from Vietnamese Cocoa Liquors-Reference-Cited by-同舟云学术

Quality Attributes of Dark Chocolate Produced from Vietnamese Cocoa Liquors

Published:2016-03-28 Issue:4 Volume:39 Page:311-322
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:Journal of Food Quality

Author:

Tran Phuong Diem¹²,Van Durme Jim³,Van de Walle Davy¹,de Winne Ann³,Delbaere Claudia¹,de Clercq Nathalie¹,Phan Thi Thanh Que¹,Phuc Nguyen Cat-Hanh¹,Tran Dung Nhan²,Dewettinck Koen¹

Affiliation:

1. Ghent University; Coupure Links 653; 9000 Ghent Belgium

2. Can Tho University; Campus II; 3/2 Street Can Tho Viet Nam

3. KU Leuven, Campus Ghent; Gebroeders De Smetstraat 1; 9000 Ghent Belgium

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfq.12200/fullpdf

Reference41 articles.

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2. Flavor formation and character in cocoa and chocolate: A critical review;Afoakwa;Crit. Rev. Food Sci. Nutr.,2008

3. Matrix effects on flavour volatiles release in dark chocolates varying in particle size distribution and fat content using GC-mass spectrometry and GC-olfactometry;Afoakwa;Food Chem.,2009

4. Investigation of flavour defects in Asian cocoa liquors;Baigrie;J. Sci. Food Agric.,1987

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