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Research Documents: Processing

  • Andre-Nightingale, L.M.; Lee, S.Y.; Engeseth, N.J. Textural changes in chocolate characterized by instrumental and sensory techniques. Journal of Texture Studies, vol. 40, p. 427-444, 2009

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  • Stahl, L.; Miller, K.B.; Apgar, J.; Sweigart, D.S.; Stuart, D.A.; McHale, N.; Ou, B.; Kondo, M.; Hurst, W.J. Preservation of Cocoa Antioxidant Activity, Total Polyphenols, Flavan-3-ols, and Procyanidin Content in Foods Prepared with Cocoa Powder. J. Food Science, vol. 74, p. C456-C461, 2009

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  • Adeyeye, E.I.; Akinyeye, R.O.; Ogunlade, I.; Olaofe, O.; Boluwade, J.O. Effect of farm and industrial processing on the amino acid profile of cocoa beans. Food Chemistry, vol. 118, p. 357-363, 2009

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  • Le Révérend, B.J.D., Fryer, P.J., Coles, S., Bakalis, S. A Method to Qualify and Quantify the Crystalline State of Cocoa Butter in Industrial Chocolate. JAOCS, Journal of the American Oil Chemists’ Society, DOI 10.1007/s11746-009-1948-9, 2009

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  • Vissotto, F.Z.; Jorge, L.C.; Makita, G.T.; Rodrigues, M.I.; Menegalli, F.C. Influence of the process parameters and sugar granulometry on cocoa beverage powder steam agglomeration. Journal of Food Engineering, vol.97 (3), p. 283-291, 2010

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  • Krapf, T.; Gantenbein-Demarchi, C. Thermal inactivation of Salmonella spp. during conching. LWT – Food Science and Technology, Article in Press

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  • Kinta, Y. , Hartel, R.W. Bloom formation on poorly-tempered chocolate and effects of seed addition. Journal of the American Oil Chemists’ Society, 87 (1), pp. 19-27, 2009.

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  • Huang, Y., Barringer, S.A. Alkylpyrazines and other volatiles in cocoa liquors at pH 5 to 8, by selected ion flow tube-mass spectrometry (SIFT-MS). Journal of Food Science, 75 (1), pp. C121-C127, 2010

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  • Çiftçi, O.N., Fadiloğlu, S., Kowalski, B., Göğüş, F. Síntesis de los triacilglicéridos de la manteca de cacao mediante un sistema modelo de acidolisis. Grasas y Aceites, vol. 59, No 4, p. 316-320, 2008

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  • Anvoh, K.Y.B.; Zoro Bi, A.; Gnakri, D. Production and Characterization of Juice from Mucilage of Cocoa Beans and its Transformation into Marmalade. Pakistan Journal of Nutrition, vol. 8, p. 129-133, 2009

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