Zobrazeno 1 - 3
of 3
pro vyhledávání: '"César Palomares"'
Autor:
Marta Puchol-Miquel, José M. Barat, César Palomares, Édgar Pérez-Esteve, Isabel Fernández-Segovia
[EN] Alkalization is a crucial process during cocoa processing to reduce its bitterness, improve solubility and develop color. Alkalization can be performed out at several points of the process (nib or cake), with different agents and at various inte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::abf2c2c9fb2dd84da97134262687ac4e
https://doi.org/10.1016/j.lwt.2021.112241
https://doi.org/10.1016/j.lwt.2021.112241
Publikováno v:
LWT. 137:110492
Demand of dark chocolate with high cocoa content is increasing worldwide, which means having to find alternative processing methods that allow to dispense with the main ingredient in chocolate: cocoa liquor. To fulfil this goal, we propose using coco
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e6f4768947d70e023e0e6b7dcb9d9a9e
https://doi.org/10.1016/j.lwt.2020.110492
https://doi.org/10.1016/j.lwt.2020.110492
Publikováno v:
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname
instname
[EN] A simple protocol for the extraction of vanillin and ethyl vanillin in cocoa powders, followed by analyte quantification using HPLC, has been proposed in this work. After optimizing both, extraction and separation conditions, both analytes were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7a4df5c8b2d108cd9924fe77132b5b82
https://hdl.handle.net/10251/63895
https://hdl.handle.net/10251/63895