Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Karin Chatelain"'
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:
Stefanie Streule, Susette Freimüller Leischtfeld, Karin Chatelain, Susanne Miescher Schwenninger
Publikováno v:
Foods, Vol 13, Iss 10, p 1536 (2024)
The impact of pod storage (PS) and two drying temperatures of fermented cocoa beans was investigated in Ecuador. Therefore, four variations were simultaneously carried out three times at two locations, independently: 0, 3, and 5 days of PS, dried at
Externí odkaz:
https://doaj.org/article/3e9f7cadea8e460c9e9bb68b755d2c74
Publikováno v:
Journal of agricultural and food chemistry. 70(13)
In a previous investigation, "moist incubation" was described as a novel postharvest treatment for cocoa and the aroma composition of the resulting cocoa nibs was compared to unfermented and fermented cocoa nibs. For this treatment, unfermented and d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::84b223f8659f675fb0f9a46e43143643
https://pubmed.ncbi.nlm.nih.gov/35316045
https://pubmed.ncbi.nlm.nih.gov/35316045
Autor:
Konrad Bernath, Ansgar Schlüter, Irene Chetschik, Markus Kneubühl, Karin Chatelain, Tilo Hühn
Publikováno v:
Journal of Agricultural and Food Chemistry. 66:2467-2472
The odor-active constituents of cocoa pulp have been analyzed by aroma extract dilution analysis (AEDA) for the first time. Pulps of three different cocoa varieties have been investigated. The variety CCN51 showed low flavor intensities, in terms of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4167003a68a4740d9fe302bb29011f79
https://doi.org/10.1021/acs.jafc.6b05008
https://doi.org/10.1021/acs.jafc.6b05008
This document is the Accepted Manuscript version of a Published Work that appeared in final form in Journal of Agricultural and Food Chemistry, copyright © American Chemical Society after peer review and technical editing by the publisher. To access
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9c2840ab2172636eddf34efb8d1b9d6c
Dark chocolates produced by a novel technological approach (NCs) were characterized in comparison with those traditionally produced (TCs) by sensory evaluation, gas chromatography-olfactometry in combination with aroma extract dilution analysis, quan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7ef5508ea8cfe15827f8bd60a6bce5ba
https://hdl.handle.net/11475/16605
https://hdl.handle.net/11475/16605
Autor:
Alexia N. Gloess, André Strittmatter, Barbara Schönbächler, Babette Klopprogge, Karin Chatelain, Chahan Yeretzian, Annette Bongartz, Markus Rast, Lucio D`Ambrosio
Publikováno v:
European Food Research and Technology. 236(4):607-627
The preparation of a cup of coffee may vary between countries, cultures and individuals. Here, an analysis of nine different extraction methods is presented regarding analytical and sensory aspects for four espressi and five lunghi. This comprised es
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ce33aeae5277185b250098d4250f20e0