Zobrazeno 1 - 8
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pro vyhledávání: '"Daniel Kadow"'
The biochemistry of cocoa flavor - A holistic analysis of its development along the processing chain
Autor:
Daniel Kadow
Publikováno v:
Journal of Applied Botany and Food Quality, Vol 93, Pp 300-312 (2020)
The seeds of the cacao tree Theobroma cacao L. are the key ingredient of chocolate (Codex Alimentarius, 1981). They have a unique and complex flavor profile. Up to 87 descriptors can be distinguished (Januszewska et al., 2018). Beside the typical cho
Externí odkaz:
https://doaj.org/article/0254b9b5d63d4614b740bbac98302883
Publikováno v:
Journal of Applied Botany and Food Quality, Vol 86, Iss 1 (2013)
Cocoa seeds are the key raw material in chocolate manufacturing. Traders separate them into bulk and fine or flavour cocoa. The latter is characterized by the presence of special aroma notes (e.g. fruity). In contrast to chocolate aroma that derives
Externí odkaz:
https://doaj.org/article/2a4eb17453ee4448a15d7564ed2a4703
Autor:
Melanie Wolff, Georgina M. Thyssen, Michael R. Sperling, Claudia Keil, Uwe Karst, Hajo Haase, Daniel Kadow
Publikováno v:
Journal of Analytical Atomic Spectrometry. 33:187-194
Cocoa beans (Theobroma cacao L.) are a key raw material for the confectionary industry. Therefore, their ingredients, nutrients as well as contaminants, have to be thoroughly analysed. In this work, a method for spatially resolved analysis of the tis
Autor:
Kathy Messens, Nathalie De Clercq, Reinhard Lieberei, Koen Dewettinck, Ann De Winne, Phuong Diem Tran, Dung Nhan Tran, Jim Van Durme, Davy Van de Walle, Daniel Kadow
Publikováno v:
Food Research International. 77:657-669
In this study the quality of 26 fermented cocoa beans from 4 different countries (Vietnam, Indonesia, Peru and Ghana) is assessed by means of both a compositional analysis (amino acids, reducing sugars, polyphenols and lactic acid) and profiling of t
Autor:
Thomas Hofmann, Bernward Bisping, Claudia Bahmann, Barbara Singldinger, Andreas Dunkel, Daniel Kadow, Dominic Bahmann
Publikováno v:
Journal of agricultural and food chemistry. 66(18)
Activity-guided fractionation in combination with sensory analytics, LC-TOF-MS, and 1D/2D-NMR spectroscopy enabled the identification of the bitter tasting diarylheptanoids asadanin, giffonin P, and the previously not reported (E)-7,9,10,13-tetrahydr
Publikováno v:
LWT - Food Science and Technology. 62:357-361
The cacao tree (Theobroma cacao L.) is the only source for the key raw material in chocolate manufacturing. However, fresh cocoa seeds do not develop any chocolate flavour during chocolate manufacturing because they do not contain the precursors nece
Publikováno v:
Annals of Botany
BACKGROUND AND AIMS The release of hydrogen cyanide (HCN) from injured plant tissue affects multiple ecological interactions. Plant-derived HCN can act as a defence against herbivores and also plays an important role in plant-pathogen interactions. C
Publikováno v:
Natural Products ISBN: 9783642221439
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6ee3fc0f5e235f5372b9e4ebde37ad9c
https://doi.org/10.1007/978-3-642-22144-6_51
https://doi.org/10.1007/978-3-642-22144-6_51