Skip to Content

Knowledge Center

Research Documents: Quality

  • Turcotte, A.-M., Scott, P.M., Tague, B. Analysis of cocoa products for ochratoxin A and aflatoxins. Mycotoxin Research, pp. 1-9. Article in Press, 2013.

    Download
  • Mabbett, T. Quality control for stored coffee and cocoa. International Pest Control, 55 (2), pp. 91-94, 2013.

    Download
  • Villalobos Rodriguez, M., Orozco Estrada, S. 2012 Calidad de Cacao en Centroamérica: Un vistazo a la situación en 2009. [Cocoa quality in Central America: A look at the situation in 2009.] Serie Técnica. Reuniones Técnicas CATIE, Turrialba, Costa Rica. no. 17.

    Download
  • Haase, I.; Fischer, M. Differentiation of Theobroma cacao and Theobroma grandiflorum using PCR. Absract in English, in German Differenzierung von Theobroma cacao und Theobroma grandiflorum mittels PCR. Journal fur Verbraucherschutz und Lebensmittelsicherheit, vol. 2, p.422-428, 2007.

    Download
  • 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

    Download
  • Ziegenhals, K.; Speer, K.; Jira, W. Polycyclic aromatic hydrocarbons (PAH) in chocolate on the German market. Journal fur Verbraucherschutz und Lebensmittelsicherheit, vol. 4, p. 128-135, 2009

    Download
  • Shittu, T. A.; Badmus, B. A. Statistical correlations between mineral element composition, product information and retail price of powdered cocoa beverages in Nigeria. Journal of Food Composition and Analysis, vol. 22, p. 212-217, 2009

    Download
  • Yokoi, K.; Konomi, A.; Otagi, M. Iron bioavailability of cocoa powder as determined by the Hb regeneration efficiency method. British Journal of Nutrition, vol. 102, p. 215-22, 2009

    Download
  • Manda. P., Dano, D.S., Kouadio, J.H., Diakite, A., Sangare-Tigori, B., Ezoulin, M.J.M., Soumahora, A., Dembele, A., Fourny, G. Impact of industrial treatments on ochratoxin A content in artificially contaminated cocoa beans. Food Additive and Contaminants, vol. 26, p. 1081-1088, 2009

    Download
  • 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

    Download
  1. 1
  2. 2
  3. 3
top