Factors Affecting the Color of Roasted Cocoa Bean-Reference-Cited by-同舟云学术

Factors Affecting the Color of Roasted Cocoa Bean

Published:2013-01-10 Issue:1 Volume:36 Page:21-31
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:J Food Qual

Author:

Krysiak Wiesława¹,Adamski Robert²,Żyżelewicz Dorota¹

Affiliation:

1. Institute of Chemical Technology of Food; Faculty of Biotechnology and Food Sciences; Łodz University of Technology; Stefanowskiego street 4/10 90-924 Łodz Poland

2. Cathedral of Thermal and Diffusion Processes; Faculty of Process and Environmental Engineering; Łodz University of Technology; Łodz Poland

Funder

Polish Ministry of Education and Science

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfq.12009/fullpdf

Reference36 articles.

1. Food Chemistry

2. Benz , K. 2002 Debacterization of cocoa beans gains increasing acceptance http://www.buhlergroup.com/sc/en/publikationen.asp

3. Design and optimization of new experimental blancher;Bevilacqua;Food Control,2012

4. Evaluation of bitterness and astringency of polyphenolic compounds in cocoa powder;Bonvehi;Food Chem.,1997

Cited by 41 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. A critical review of consumer responsibility in promoting sustainable cocoa production;Current Research in Food Science;2024

2. Processing of Cocoa and Development of Chocolate Beverages;Reference Series in Phytochemistry;2023

3. Effects of roasting on alkylpyrazin compounds and properties of cocoa powder;Journal of Food Science and Technology;2022-12-19

4. Use of a refiner conche for the decontamination of cocoa nibs;LWT;2022-12

5. From Cocoa to Chocolate: Effect of Processing on Flavanols and Methylxanthines and Their Mechanisms of Action;International Journal of Molecular Sciences;2022-11-18