Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Marta Puchol-Miquel"'
Autor:
Marta Puchol Miquel
[ES] "Aplicaciones del cacao en la industria alimentaria: desarrollo de nuevos usos y métodos de procesado" es una tesis doctoral industrial que tiene por objetivo dar respuesta a gran parte de los retos a los que se enfrenta la industria de transfo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b0457d3a4f96dcadfa5abff41dd21670
https://doi.org/10.4995/thesis/10251/191451
https://doi.org/10.4995/thesis/10251/191451
Publikováno v:
Trends in Sustainable Chocolate Production ISBN: 9783030901684
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5b7bd880477ebfe4201e5599638f5dfc
https://doi.org/10.1007/978-3-030-90169-1_9
https://doi.org/10.1007/978-3-030-90169-1_9
Autor:
Marta Puchol-Miquel, José M. Barat, César Palomares, Édgar Pérez-Esteve, Isabel Fernández-Segovia
[EN] Alkalization is a crucial process during cocoa processing to reduce its bitterness, improve solubility and develop color. Alkalization can be performed out at several points of the process (nib or cake), with different agents and at various inte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::abf2c2c9fb2dd84da97134262687ac4e
https://doi.org/10.1016/j.lwt.2021.112241
https://doi.org/10.1016/j.lwt.2021.112241
Publikováno v:
LWT. 137:110492
Demand of dark chocolate with high cocoa content is increasing worldwide, which means having to find alternative processing methods that allow to dispense with the main ingredient in chocolate: cocoa liquor. To fulfil this goal, we propose using coco
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e6f4768947d70e023e0e6b7dcb9d9a9e
https://doi.org/10.1016/j.lwt.2020.110492
https://doi.org/10.1016/j.lwt.2020.110492
