Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Fariba Mohamadi Alasti"'
Publikováno v:
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, Vol 9, Iss 2, Pp 161-174 (2020)
Cocoa powder and chocolate are one of the most popular ingredients used in food products. The flavor of these products plays an important role in the consumer's popularity and acceptance. Pyrazines are one of the main constituents of the heterocyclic
Externí odkaz:
https://doaj.org/article/d71eaf8c212f47f195ee2ed2aaaf7a49
Publikováno v:
J Food Sci Technol
Alkalization modifies the color and flavor of the cocoa products. The aim of the present survey was to determine how different types and dosage of alkaline relate to the color quality, total polyphenol amount and alkylpyrazine content of cocoa powder
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fe4930494250a969f1ee97bf5dd49846
https://pubmed.ncbi.nlm.nih.gov/32549607
https://pubmed.ncbi.nlm.nih.gov/32549607
Publikováno v:
Food Science & Nutrition, 7(12):3892-3901
Food Science & Nutrition, Vol 7, Iss 12, Pp 3892-3901 (2019)
Food Science & Nutrition
Food Science & Nutrition, Vol 7, Iss 12, Pp 3892-3901 (2019)
Food Science & Nutrition
Flavor is one of the most important quality properties of cacao beans, playing a key role in the admissibility of cocoa products, such as cocoa powder. This study examined the industrial processes influencing the flavor of cacao beans. The Ivory Coas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::afe44283a65b2756405cb83031b08d44
https://repository.publisso.de/resource/frl:6427681
https://repository.publisso.de/resource/frl:6427681
