The role of conching in chocolate flavor development: A review
Author:
Affiliation:
1. Food Engineering and Technology Department, School of Food Engineering University of Campinas (UNICAMP) Campinas Brazil
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12975
Reference195 articles.
1. Which cocoa bean traits persist when eating chocolate? Real-time nosespace analysis by PTR-QiToF-MS
2. Formation of Pyrazines and a Novel Pyrrole in Maillard Model Systems of 1,3-Dihydroxyacetone and 2-Oxopropanal
3. The Chemistry of Flavour Development during Cocoa Processing and Chocolate Manufacture
4. Flavor Formation and Character in Cocoa and Chocolate: A Critical Review
Cited by 9 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. The effect of water activity on thermal resistance of Salmonella in chocolate products with different fat contents;Food Control;2024-08
2. Assessment of microwave roasting-induced changes in composition and signature flavor compounds of black pepper (Pepper nigrum L.);Microchemical Journal;2024-08
3. Sensory attributes of fine flavor cocoa beans and chocolate: A systematic literature review;Journal of Food Science;2024-03-15
4. Coffee, Tea and Herbals, and Cocoa, Chocolate and Derived Products;Encyclopedia of Food Safety;2024
5. Toward Unified Flavor Quantitation in Cocoa-Based Products;Journal of Agricultural and Food Chemistry;2023-12-12
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