Zobrazeno 1 - 4 of 4 pro vyhledávání: '"Koumba Maï Koné"'
1
Free Fatty Acids and Cocoa Butter Quality Traits: Causes and Impact on Consumers’ Health
Autor: Joëlle Stéphanie Tape, Kouakou Richard Houphouet, Adobi Christian Kadjo, Konan Mathurin Yao, Kra Brou Didier Kédjébo, Koumba Maï Koné, Tagro Simplice Guéhi, Didier Montet
Publikováno v: Journal of Advances in Microbiology. 23:21-32
Cocoa butter (CB) technological quality and financial value depend widely on the free fatty acids (FFA) content. Cocoa butter has to contain less than 1.75% free fatty acids (FFA, based on oleic acid) to be in compliance with the EU directive 2000/36
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0b69f7ba0d9c3dd2a2eac8198dcd1e8d
https://doi.org/10.9734/jamb/2023/v23i3713
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2
Pod storage time and spontaneous fermentation treatments and their impact on the generation of cocoa flavour precursor compounds
Autor: Louis Ban-Koffi, Alfred Koffi Yao, Isabelle Maraval, Tagro Simplice Guehi, Koumba Maï Koné, Marc Lebrun, Ange Didier Dominique Kouassi, Renaud Bonlanger, Noël Durand, Brice Judicaël Assi‐Clair
Publikováno v: International Journal of Food Science and Technology
Most of volatile flavour compounds occurred during the cocoa postharvest operations including pod storage and fermentation whom effects on these metabolites were aimed by the present study. Three different spontaneous fermentation treatments were per
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1bf4fd4762b1e2f08d804c84fa5b28c7
http://agritrop.cirad.fr/598881/
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Plný text Recenzováno Digitální knihovna AV ČR
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