Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Alan P. McClure"'
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 167-174 (2022)
Chocolate is a highly appreciated food around the world which is rich in polyphenols but usually sweetened to mask inherent bitterness and astringency. Here we aim to determine how roast time and temperature in cacao roasting affect bitterness intens
Externí odkaz:
https://doaj.org/article/129c36b5f94747d980126899abb3c2dd
Publikováno v:
Molecules, Vol 28, Iss 7, p 3038 (2023)
Chocolate is a highly appreciated food that develops its characteristic flavors in large part during the roasting of cacao beans. Many functional classes have been noted for their importance to chocolate flavor, including volatile organic sulfur comp
Externí odkaz:
https://doaj.org/article/1110a5cab6024efc94fc9823e16f27f7
Publikováno v:
Journal of Food Science. 86:4901-4913
Eight different roast profiles for each of the three origins of cacao were prepared and made into unsweetened chocolate based upon an I-Optimal response-surface design for minimizing prediction variance. Quantitative chemical analysis of all chocolat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::006c4c0303b7711c0b6f87339f0fbb82
https://doi.org/10.1111/1750-3841.15924
https://doi.org/10.1111/1750-3841.15924