Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from 'bulk' cocoa beans? (Part II: Quality and sensory profiling of chocolates).

Autor: Hinneh M; Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium; Department of Nutrition & Food Science, University of Ghana, P. O. Box LG 134, Legon-Accra, Ghana; Research Group Molecular Odor Chemistry, Department of Microbial and Molecular Systems (M2S), Research Cluster Food and Biotechnology, KU Leuven Technology Campus, 9000 Ghent, Belgium. Electronic address: hinnehmichael@gmail.com., Abotsi EE; Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium., Van de Walle D; Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium., Tzompa-Sosa DA; Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium., De Winne A; Research Group Molecular Odor Chemistry, Department of Microbial and Molecular Systems (M2S), Research Cluster Food and Biotechnology, KU Leuven Technology Campus, 9000 Ghent, Belgium., Simonis J; Puratos - Belcolade, Industrielaan 16, Industriezone Zuid III - B-9320 Erembodegem, Belgium., Messens K; Research Group Molecular Biotechnology (MOBI), Department of Biotechnology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium., Van Durme J; Research Group Molecular Odor Chemistry, Department of Microbial and Molecular Systems (M2S), Research Cluster Food and Biotechnology, KU Leuven Technology Campus, 9000 Ghent, Belgium., Afoakwa EO; Department of Nutrition & Food Science, University of Ghana, P. O. Box LG 134, Legon-Accra, Ghana., De Cooman L; Research Group Molecular Odor Chemistry, Department of Microbial and Molecular Systems (M2S), Research Cluster Food and Biotechnology, KU Leuven Technology Campus, 9000 Ghent, Belgium., Dewettinck K; Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2020 Jun; Vol. 132, pp. 109116. Date of Electronic Publication: 2020 Feb 20.

The influence of blanching, anti-browning agent and processing time on some physico-chemical properties and appearance of green peppers (Capsicum sinensis) during canning

Autor: Mensah-Brown, H, Afoakwa, EO, Hinneh, M

Publikováno v: African Journal of Food, Agriculture, Nutrition and Development; Vol 14, No 3 (2014)

Central Composite Rotatable Design (CCRD) was used to generate twenty combinations of these factors: blanching time, processing time and sodium metabisulphite concentration. The optimized conditions were then adapted for the canning process of green

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=78975075580c::157c7c437c6f004608a95b8fee6a5f50
https://www.ajol.info/index.php/ajfand/article/view/104800

Exploring the effects of structure and melting on sweetness in additively manufactured chocolate.

Autor: Burkard, Johannes^1,2 johannes.burkard@hest.ethz.ch, Kohler, Lucas¹, Caciagli, Sophia¹, Herren, Nicolas¹, Kozamernik, Mark², Mantovani, Saskia², Windhab, Erich J.¹, Denkel, Christoph² christoph.denkel@bfh.ch

Publikováno v: Scientific Reports. 9/3/2024, Vol. 14 Issue 1, p1-12. 12p.

Reducing polycyclic aromatic hydrocarbon contamination in smoked fish in the Global South: a case study of an improved kiln in Ghana.

Autor: Bomfeh K; nutriFOODchem Research Group (Partner in Food2Know), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium., Jacxsens L; nutriFOODchem Research Group (Partner in Food2Know), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium., Amoa-Awua WK; Food Research Institute, Accra, Ghana., Tandoh I; Food Research Institute, Accra, Ghana., Afoakwa EO; Department of Nutrition and Food Science, University of Ghana, Legon, Ghana., Gamarro EG; Food and Agriculture Organization of the United Nations, Rome, Italy., Ouadi YD; Food and Agriculture Organization of the United Nations, Rome, Italy., De Meulenaer B; nutriFOODchem Research Group (Partner in Food2Know), Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium.

Publikováno v: Journal of the science of food and agriculture [J Sci Food Agric] 2019 Sep; Vol. 99 (12), pp. 5417-5423. Date of Electronic Publication: 2019 Jun 05.

Assessing the influence of pod storage on sugar and free amino acid profiles and the implications on some Maillard reaction related flavor volatiles in Forastero cocoa beans.

Autor: Hinneh M; Department of Food Technology, Food Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium; Department of Nutrition & Food Science, University of Ghana, P. O. Box LG 134, Legon, Accra, Ghana; Research Group Molecular Odor Chemistry, Department of Microbial and Molecular Systems (M2S), Research Cluster Food and Biotechnology, KU Leuven Technology Campus, 9000 Ghent, Belgium. Electronic address: Michael.Hinneh@UGent.be., Semanhyia E; Department of Food Technology, Food Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium., Van de Walle D; Department of Food Technology, Food Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium., De Winne A; Research Group Molecular Odor Chemistry, Department of Microbial and Molecular Systems (M2S), Research Cluster Food and Biotechnology, KU Leuven Technology Campus, 9000 Ghent, Belgium., Tzompa-Sosa DA; Department of Food Technology, Food Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium., Scalone GLL; Department of Food Safety and Food Quality, nutriFOODchem Group, Member of Food2Know, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium., De Meulenaer B; Department of Food Safety and Food Quality, nutriFOODchem Group, Member of Food2Know, Faculty of Bioscience Engineering, Ghent University, Coupure links 653, B-9000 Ghent, Belgium., Messens K; Department of Biotechnology, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg, 1, 9000 Ghent, Belgium., Van Durme J; Research Group Molecular Odor Chemistry, Department of Microbial and Molecular Systems (M2S), Research Cluster Food and Biotechnology, KU Leuven Technology Campus, 9000 Ghent, Belgium., Afoakwa EO; Department of Nutrition & Food Science, University of Ghana, P. O. Box LG 134, Legon, Accra, Ghana., De Cooman L; Research Group Molecular Odor Chemistry, Department of Microbial and Molecular Systems (M2S), Research Cluster Food and Biotechnology, KU Leuven Technology Campus, 9000 Ghent, Belgium., Dewettinck K; Department of Food Technology, Food Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2018 Sep; Vol. 111, pp. 607-620. Date of Electronic Publication: 2018 May 26.