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Research Documents: Post Harvest

  • Kratzer, U.; Frank, R.; Kalbacher, H.; Biehl, B.; Wostemeyer, J.; Voigt, J. Subunit structure of the vicilin-like glovular storage protein of cocoa seeds and the origin of cocoa-and chocolate-specific aroma precursors. Food chemistry, vol. 113, p. 903-913, 2009.

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  • Frauendorfer, F.; Schieberle, P. Changes in key aroma compounds of Criollo cocoa beans during roasting. Journal of Agricultural and Food Chemistry, vol. 56, p. 10244-51, 2008.

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  • Noor-Soffalina, S.S.; Jinap, S.; Nazamid, S.; Nazimah, S.A.H. Effect of polyphenol and pH on cocoa Maillard-related flavour precursors in a lipidic model system. International Journal of Food Science & Technology, vol. 44, p. 168-180, 2009

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  • Melo, L.L.; Medeiros de Bolini, M.; Andre, H.M.; Efraim, P. Sensory profile, acceptability, and their relationship for diabetic/reduced calorie chocolates. Food Quality and Preference, vol. 20, p. 138-143, 2009

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  • Thamke, I.; Durrschmid, K.; Rohm, H. Sensory description of dark chocolates by sonsumers. Food Science and Technology, vol. 42, p. 534-539, 2009

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  • Rombaut, R.; De Clercq, N.; Foubert, I.; Dewettinck, K. Triacylglycerol Analysis of Fats and Oils by Evaporative Light Scattering Detection. Journal of the American Oil Chemists’ Society, vol. 86, p. 19-25, 2009

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  • Oliviero, T.; Capuano, E.; Cammerer, B.; Fogliano, V. Influence of roasting on the antioxidant activity and HMF formation of a cocoa bean model systems. J. Agricultural and Food Chemistry, vol. 57, p.147 -152, 2009

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  • Bittenbender, H.C.; Kling, E. Making Chocolate from Scratch. University of Hawaii, Cooperative Extension Service. Food Safety and Technology, FST-33, 2009

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  • Bordin Schumacher, A.; Brandelli, A.; Schumacher, E.W.; Macedo, F.C.;Pieta, L.; Venzke Klug, T.; Vogt de Jong, E. Development and evaluation of a laboratory scale conch for chocolate production. International Journal of Food Science & Technology, vol. 44, p. 616-622, 2009

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  • Hii, C.L.; Law, C.L.; Cloke, M.; Suzannah, S. Thin layer drying kinetics of cocoa and dried product quality. Biosystems Engineering, vol. 102, p. 153-161, 2009

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