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Research Documents: Post Harvest

  • Padar, S.; Jeelani, S. A. K.; Windhab, E. J. Crystallization kinetics of cocoa fat systems: experiments and modeling. Journal of the American Oil Chemists’ Society, vol. 85, p. 1115-1126, 2008

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  • Moazami Farahany, E.; Selamat, J.; Bin Che Man, Y.; Idris, N.A. Application of alpha-tocotrienol for detection of palm mid-fraction indark chocolate formulation. Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. European food research and technolog, vol. 228, p. 163-168, 2008.

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  • Lee, S.; Biresaw, G.; Kinney, M.P.; Inglett, G.E. Effect of cocoa butter replacement with a ..-glucan-rich hydrocolloid (C-trim30) on the rheological and tribological properties of chocolates. Journal of the science of Food and Agriculture, vol. 89, p. 163-167, 2009.

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  • Kratzer, U.; Frank, R.; Kalbacher, H.; Biehl, B.; Wostemeyer, J.; Voigt, J. Subunit structure of the vicilin-like glovular storage protein of cocoa seeds and the origin of cocoa-and chocolate-specific aroma precursors. Food chemistry, vol. 113, p. 903-913, 2009.

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  • Frauendorfer, F.; Schieberle, P. Changes in key aroma compounds of Criollo cocoa beans during roasting. Journal of Agricultural and Food Chemistry, vol. 56, p. 10244-51, 2008.

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  • Noor-Soffalina, S.S.; Jinap, S.; Nazamid, S.; Nazimah, S.A.H. Effect of polyphenol and pH on cocoa Maillard-related flavour precursors in a lipidic model system. International Journal of Food Science & Technology, vol. 44, p. 168-180, 2009

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  • Melo, L.L.; Medeiros de Bolini, M.; Andre, H.M.; Efraim, P. Sensory profile, acceptability, and their relationship for diabetic/reduced calorie chocolates. Food Quality and Preference, vol. 20, p. 138-143, 2009

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  • Thamke, I.; Durrschmid, K.; Rohm, H. Sensory description of dark chocolates by sonsumers. Food Science and Technology, vol. 42, p. 534-539, 2009

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  • Rombaut, R.; De Clercq, N.; Foubert, I.; Dewettinck, K. Triacylglycerol Analysis of Fats and Oils by Evaporative Light Scattering Detection. Journal of the American Oil Chemists’ Society, vol. 86, p. 19-25, 2009

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  • Oliviero, T.; Capuano, E.; Cammerer, B.; Fogliano, V. Influence of roasting on the antioxidant activity and HMF formation of a cocoa bean model systems. J. Agricultural and Food Chemistry, vol. 57, p.147 -152, 2009

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