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Research Documents: Processing

  • Zzaman, W.; Yang, T.A. Effect of Superheated Steam and Convection Roasting on Changes in Physical Properties of Cocoa Bean (Theobroma cacao). Food science and technology research; vol. 19 (2); p. 181-186, 2013.

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  • Sukha, D.A.; Butler, D.R.; Umaharan, P.; Boult, E. The use of an optimised organoleptic assessment protocol to describe and quantify different flavour attributes of cocoa liquors made from Ghana and Trinitario beans. European Food Research and Technology, 2007 (DOI 10.1007/s00217-006-0551-2).

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  • Hug, B.; Golay, P.-A.; Guiffrida, F.; Dionisi F.; Destaillanto, F. Development of a gas-liquid chromatographic method for the Analysis of fatty acid tryptamides in cocoa products. J. Agric. Food Chem., vol. 54, p. 3199-3203, 2006.

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  • Dias, D.R., Schwan, R. F.; Freire, E.S.; dos Santos Serôdio, R. Elaboration of a fruit wine from cocoa (Theobroma cacao L.) pulp. International Journal Food Science Technology, vol. 42, p. 319-329, 2007.

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  • Granvogl, M.; Schieberle, P. Quantification of 3-aminopropionamide in cocoa, coffee and cereal products. Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A, European food research and technology, vol. 225, p. 857-863, 2007.

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  • Granvogl, M.; Schieberle, P. Quantification of 3-aminopropionamide in cocoa, coffee and cereal products : Correlation with acrylamide concentrations determined by an improved clean-up method for complex matrices. European Food Research Technology A, 2007.

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  • Vissotto, F.Z..; Montenegro, F.M.; Santos, J.M. dos.; Oliveira, S.J.R., de. Evaluation of the influence of lecithination and agglomeration on the physical properties of a cocoa powder beverage (cocoa powder beverage lecithination and agglomeration). Avaliacao da influencia dos processus de lecitinacao e de aglomeracao nas propriedades fisicas de achocolatado em po. Ciencia e Tecnologia de Alimentos, vol. 26, p. 666-671, 2006.

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  • Vesela, A.; Barros, A.S.; Synytsya, A.; Delgadillo, I.; Copikova, J.; Coimbra, M.A. Infrared spectroscopy and outer product analysis for quantification of fat, nitrogen, and moisture of cocoa powder. Analytica Chimica Acta, vol. 601, p. 77-86.

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  • Asep, E.K.; Jinap, S.; Tan, T.J.; Russly, A.R.; Harcharan, S.; Nazimah, S.A.H. The effects of particle size, fermentation and roasting of cocoa nibs on supercritical fluid extraction of cocoa butter. Journal of Food Engineering, vol.85, p. 450-458, 2008.

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  • Sukha, D.A.; Butler, D.R.; Umaharan, P.; Boult, E. The use of an optimised organoleptic assessment protocol to describe and quantify different flavour attributes of cocoa liquors made from Ghana and Trinitario beans. Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A, European Food Research and Technology, vol. 226, p. 405-413, 2008.

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