Kinetic Studies on Cocoa Roasting Including Volatile Characterization-Reference-Cited by-同舟云学术

Kinetic Studies on Cocoa Roasting Including Volatile Characterization

Published:2022-04-14 Issue:8 Volume:2 Page:1224-1236
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Rojas Myriam¹²³^ORCID,Osorio Jessi²,Heeres Hero Jan²^ORCID,Chejne Farid¹^ORCID

Affiliation:

1. Alliance for Biomass and Sustainability Research─ABISURE, Universidad Nacional de Colombia, Cra 80 No 65-223-Campus, Robledo, Medellín, 0500034, Colombia

2. Department of Chemical Engineering, Engineering and Technology Institute Groningen, Nijenborgh 4, 9747 AG, Groningen, The Netherlands

3. IN3 Corporation, Cra 40 No 16C-25, Santa Ana, Pasto, 520002, Colombia

Funder

Rijksuniversiteit Groningen

Fundación CeiBA

MINCIENCIAS

Publisher

American Chemical Society (ACS)

Subject

Organic Chemistry,Chemistry (miscellaneous),Food Science,Analytical Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.1c00481

Reference64 articles.

1. ICCO The Chocolate Industry; ICCO, 2019. https://www.icco.org/chocolate-industry/.

2. Differentiation of Chocolates According to the Cocoa’s Geographical Origin Using Chemometrics

3. Factors Affecting the Color of Roasted Cocoa Bean

4. Cocoa bean carbohydrates: roasting-induced changes and polymer interactions

5. Nanci, J.Chocolate Alchemy - Cocoa Bean Roasting. 2016. https://chocolatealchemy.com/cocoa-bean-roasting/ (accessed 2020-02-10).

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