Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Cristian, Bortolini"'
Autor:
Rebecca Ghisolfi, Francesca Bandini, Filippo Vaccari, Gabriele Bellotti, Cristian Bortolini, Vania Patrone, Edoardo Puglisi, Lorenzo Morelli
Publikováno v:
Foods, Vol 12, Iss 10, p 2024 (2023)
Cocoa bean fermentation is carried out in different production areas following various methods. This study aimed to assess how the bacterial and fungal communities were affected by box, ground or jute fermentation methods, using high-throughput seque
Externí odkaz:
https://doaj.org/article/b9a60dbbdcc44d6990c9fc787deb33ec
Autor:
Camilla Scavarda, Cristian Bortolini, Giulia Strocchi, Chiara Cordero, Erica Liberto, Carlo Bicchi
Cocoa smoky off-flavour is generated from an inappropriate artificial drying applied on beans to speeding up the post-harvest process and it can affect the quality of the chocolate. The sensory tests are time-consuming, and at present, a fast analyti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8bcf25ef9da8e100ab84051ba1d7a4dc
http://hdl.handle.net/2318/1753103
http://hdl.handle.net/2318/1753103
Autor:
Lorenzo Stagnati, Matteo Busconi, Michelangelo Martino, Cristian Bortolini, Adriano Marocco, Giovanna Soffritti, Alessandra Lanubile
The worldwide demand for cocoa is rising but, in the supply chain, several cases of adulteration, usually of fine cocoa with bulk cocoa, are reported while industry requires cocoa stocks with constant aromas and quality. In cocoa chain, adulteration
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a4072f627084c66c17685498501a47e2
http://hdl.handle.net/10807/162040
http://hdl.handle.net/10807/162040
Autor:
Pamela Perotti, Patrizia Rubiolo, Chiara Cordero, Carlo Bicchi, Cristian Bortolini, Erica Liberto
Cocoa smoky off-flavor is due to inappropriate post-harvest processing and cannot be removed in the subsequent chocolate-manufacturing steps. To date, no reliable analytical method to detect key-analytes responsible for smoky off-flavor in incoming r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a7535f658da19552f0f59d10c09e92b6
http://hdl.handle.net/2318/1714885
http://hdl.handle.net/2318/1714885
An analytical decision maker method for routine controls of the incoming defective smoky cocoa beans
Autor:
Liberto, Erica, Perotti, Pamela, Cristian, Bortolini, Marco, Somenzi, Mauro, Fontana, Bicchi, Carlo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______970::c66bbf3896dadd2b50d7570cecc0a856
http://hdl.handle.net/2318/1705602
http://hdl.handle.net/2318/1705602
Autor:
Liberto, Erica, Cordero, Chiara Emilia Irma, Camilla, Scavarda, Perotti, Pamela, Cristian, Bortolini, Marco, Somenzi, Mauro, Fontana, Bicchi, Carlo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______970::6ead6a47e50815df7da1443a81c272ae
http://hdl.handle.net/2318/1678787
http://hdl.handle.net/2318/1678787
Publikováno v:
International journal of food microbiology. 236
The quality of chocolate is influenced by several parameters, one of which is bacterial diversity during fermentation and drying; a crucial factor for the generation of the optimal cocoa flavor precursors. Our understanding of the bacterial populatio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f5e48a541c65cd594aeeea33e3df87f7
https://pubmed.ncbi.nlm.nih.gov/27458718
https://pubmed.ncbi.nlm.nih.gov/27458718