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Research Documents: Processing

  • Borhan, R-H., Said, M., Sahri, M.M. Enzymatic interesterification of palm products for producing low calorie cocoa butter substitutes. Journal of Applied Sciences, vol. 11, p. 3750-3754, 2011

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  • Lima, L.J.R., van der Velpen, V., Wolkers-Rooijackers, J., Kamphuis, H.J., Zwietering, M.H., Nouta, M.J.R. Microbiota Dynamics and Diversity at Different Stages of Industrial Processing of Cocoa Beans into Cocoa Powder. Appl. Environ. Microbiol., vol. 78(8):2904, 2012. DOI:10.1128/AEM.07691-11.

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  • Khuda, S., Slate, A., Pereira, M., Al-Taher, F., Jackson, L., Diaz-Amigo, C., Bigley, E.C. 3rd, Whitaker, T., Williams, K. Effect of processing on recovery and variability associated with immunochemical analytical methods for multiple allergens in a single matrix: dark chocolate. J Agric Food Chem. 2012 May 2;60(17):4204-11. Epub 2012 Apr 18.

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  • Jumnongpon, R., Chaiseri, S., Hongsprabhas, P., Healy, J.P., Meade, S.J., Gerrard, J.A. Cocoa protein crosslinking using Maillard chemistry. Food chemistry; 2012; 134 (1); 375-380.

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  • Labbe, D.; Damevin, L.; Vaccher, C.; Morgenegg, C.; Martin, N. Modulation of perceived taste by olfaction in familiar and unfamiliar beverages. Food Quality and Preference, vol. 17, p. 582-589, 2006.

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