Zobrazeno 1 - 10
of 90
pro vyhledávání: '"Cocoa liquor"'
Autor:
Stefanie Streule, Amandine André, Susette Freimüller Leischtfeld, Karin Chatelain, Elodie Gillich, Irene Chetschik, Susanne Miescher Schwenninger
Publikováno v:
Foods, Vol 13, Iss 16, p 2590 (2024)
This study investigated the impact of the depulping of cocoa beans after pod opening, as well as the influences of pod storage (PS) and fermentation time on the fermentation dynamics and the overall quality of beans and liquors made thereof. Twelve v
Externí odkaz:
https://doaj.org/article/30e5249ecdeb45de96f7276e4d4329a9
Autor:
Dulce Velásquez-Reyes, Jacobo Rodríguez-Campos, Carlos Avendaño-Arrazate, Anne Gschaedler, Montserrat Alcázar-Valle, Eugenia Lugo-Cervantes
Publikováno v:
Heliyon, Vol 9, Iss 4, Pp e15129- (2023)
Cocoa bean fermentation is an important process because during this process, aroma compounds are produced, the astringency decreases, and the embryo dies. The fermentation processes of the Criollo and Forastero types have been studied separately with
Externí odkaz:
https://doaj.org/article/81dd56bdc8b54a4a9395c0b44445405c
Autor:
Tania María Guzmán-Armenteros, Jenny Ruales, Cristina Cuesta-Plúa, Juan Bravo, Marco Sinche, Edwin Vera, Edison Vera, Paul Vargas-Jentzsch, Valerian Ciobotă, Fernando E. Ortega-Ojeda, Andrés Proaño, Armando Echeverría, Luis Ramos-Guerrero
Publikováno v:
Foods, Vol 12, Iss 21, p 3924 (2023)
Cocoa liquor is the primary precursor of the worldwide highly appreciated commodity chocolate. Its quality depends on several factors, such as the type of cocoa, the fermentation process, and the control of the contaminants in the fermented beans. Th
Externí odkaz:
https://doaj.org/article/d0b05f23b05a49a09d7533568220a51b
Akademický článek
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Akademický článek
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Autor:
Orlando Meneses Quelal, David Pilamunga Hurtado, Andrés Arroyo Benavides, Pamela Vidaurre Alanes, Norka Vidaurre Alanes
Publikováno v:
Fermentation, Vol 9, Iss 2, p 166 (2023)
The characteristic aromas at each stage of chocolate processing change in quantity and quality depending on the cocoa variety, the chemical composition of the beans, the specific protein storage content, and the polysaccharides and polyphenols determ
Externí odkaz:
https://doaj.org/article/6c669d555b874877a2f437f427da581d
Autor:
Alessandro La Mantia, Federica Ianni, Aurélie Schoubben, Marco Cespi, Klemen Lisjak, Davide Guarnaccia, Roccaldo Sardella, Paolo Blasi
Publikováno v:
Antioxidants, Vol 12, Iss 2, p 469 (2023)
Cocoa and chocolate antioxidants might contribute to human health through, for instance, blood flow improvement or blood pressure and glycemia reduction, as well as cognitive function improvement. Unfortunately, polyphenol content is reduced during c
Externí odkaz:
https://doaj.org/article/50b627954f6e41ba8792b6c312f0a4f6
Autor:
Nurhayati Nurhayati, Francis Maria Constance Sigit Setyabudi, Djagal Wiseso Marseno, Supriyanto Supriyanto
Publikováno v:
Agritech, Vol 39, Iss 1, Pp 36-47 (2019)
This study aimed to measure the effect of roasting time on physicochemical properties and volatile compounds of unfermented cocoa liquor roasted with an oil bath method. Physicochemical properties (pH, temperature, and color), flavor, and volatile co
Externí odkaz:
https://doaj.org/article/c6cbae6596ea494a939050283a6ca275
Publikováno v:
Vestnik MGTU, Vol 21, Iss 3, Pp 447-459 (2018)
The problem of producting food products with functional properties has become increasingly urgent in the recent years. This is explained by the deterioration of the overall ecological situation, the decline in the quality of life, the emergence of a
Externí odkaz:
https://doaj.org/article/1dde2eaeee1e46acb9b828ff7d39510f
Akademický článek
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K zobrazení výsledku je třeba se přihlásit.
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