Optimizing consumer acceptability of 100% chocolate through roasting treatments and effects on bitterness and other important sensory characteristics

Autor: Alan P. McClure, Helene Hopfer, Ingolf U. Grün

Publikováno v: Current Research in Food Science, Vol 5, Iss , Pp 167-174 (2022)

Chocolate is a highly appreciated food around the world which is rich in polyphenols but usually sweetened to mask inherent bitterness and astringency. Here we aim to determine how roast time and temperature in cacao roasting affect bitterness intens

Externí odkaz: https://doaj.org/article/129c36b5f94747d980126899abb3c2dd

Nutraceutical Beverages

Autor: Fereidoon Shahidi, Deepthi K. Weerasinghe, D. K. Weerasinghe, Yuko Yoshizawa, Satoru Kawaii, Takao Sato, Noboru Murofushi, Hiroyuki Nishimura, Agnes Sass-Kiss, Marianna Toth-Markus, Miklos Sass, David G. Cunningham, Sarah A. Vannozzi, Richard Turk, Robin Roderick, Elizabeth O'Shea, Kate Brilliant, Guor-Jien Wei, Tzou-Chi Huang, An-Shan Huang, Chi-Tang Ho, Walter K. K. Ho, Z. Y. Chen, Y. Huang, Z. S. Zhang, Q. Chang, Moses Chow, Y. Liu, Brian Tomlinson, Yasuhiko Tomono, Kazunori Ogawa, Minoru Sugiura, Masamichi Yano, Garry Duthie, Peter Gardner, Janet Kyle, Donald McPhail, Bhimanagouda S. Patil, JoLynne D. Wightman, L. Wicker, Terrence Madhujith, Li-Fei Wang, Sung So, Joo-Hyun Baik, Hyun-Jeong Kim, Kyu-Soung Moon, Seung-Kook Park, Shelley A. Hayes, Nan Unklesbay, Ingolf U. Grun, T. Hofmann, P. Schieberle, Athula Ekanayake, Jianjun Li, G. P. Rizzi, L. J. Boekley, A. Ekanayake, Janice F. Wang, Sheryl A. Lazarus, Harold H. Schmitz, Carl L. Keen, Ulrich H. Engelhardt, Christiane Lakenbrink, Olaf Pokorny, Jimbin Mai, Grace S. Lo, S. C. K. Chiu, D. D. Kitts