Skip to Content

Knowledge Center

Research Documents: Processing

  • Guehi, S. T.; Dingkuhn, M.; Cros, E.; Fourny, G.; Ratomahenina, R.; Moulin, G.; Vidal, A. C. Impact of cocoa processing technologies in free fatty acids formation in stored raw cocoa beans. African Journal of Agricultural Research, vol. 3, p.174-179, 2008.

    Download
  • Brunetto, M. del Rosario; Cayama, Y.D.; Guterrez, L.; Roa, S. C.; Mendez, Y. C.; Gallignani, M. Zambrano, A.; Gomez, D.; Ramos, G. Headspace gas chromatography-mass spectrometry determination of alkylpyrazines in cocoa liquor samples. Food Chemistry, vol.112, p. 253-257, 2008.

    Download
  • 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

    Download
  • 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.

    Download
  • 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.

    Download
  • Bittenbender, H.C.; Kling, E. Making Chocolate from Scratch. University of Hawaii, Cooperative Extension Service. Food Safety and Technology, FST-33, 2009

    Download
  • Bordin Schumacher, A.; Brandelli, A.; Schumacher, E.W.; Macedo, F.C.;Pieta, L.; Venzke Klug, T.; Vogt de Jong, E. Development and evaluation of a laboratory scale conch for chocolate production. International Journal of Food Science & Technology, vol. 44, p. 616-622, 2009

    Download
  • Bettens, D.; Kegelaers, Y.; Haut, B.; Halloin,V.; Debaste, F. Modeling temperature in chocolate mass to predict tempering quality. European Journal of Lipid Science and Technology, vol. 111, p. 273-279, 2009

    Download
  • Rodriguez, P.; Perez, E.; Guzman, R. Effect of the types and concentrations of alkali on the color of cocoa liquor. Journal of the Science of Food and Agriculture, vol. 89, p. 1186-1194, 2009

    Download
  • Alemawor, F.; Dzogbefia, V. P.; Oddoye, E. O. K.; Oldham, J. H. Effect of Pleurotus ostreatus fermentation on cocoa pod husk composition: Influence of fermentation period and Mn SUP 2+ supplementation on the fermentation process. African Journal of Biotechnology|, vol. 8, p. 1950-1958, 2009

    Download
  1. 1
  2. 2
  3. 3
  4. 4
  5. 5
  6. 6
top