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Research Documents: Post Harvest

  • Carvalho,, Pires, A.J.V., Garcia, R., Veloso, C,M., Silva, R.R., Lima, F.B. Degradabilidade in situ da matéria seca, da proteína bruta e da fração fibrosa de concentrados e subprodutos agroindustriais. Ciência Animal Brasileira, vol. 10, p. 689-697, 2009.

  • Portillo, E., Labarca, M., Grazziani, L., Cros, E., Assemat, S., Davrieux, F., Boulanger, R., Marcano, M. Aroma formation of Criollo cocoa (Theobroma cacao L.) in function of the post-harvest treatment in Venezuela. Revista Científica UDO Agrícola, vol. 9, p. 458-468, 2009.

  • Reed, S. Sensory analysis of chocolate liquor. Sophisticated sciences such as sensory and flavor chemistry are needed to understand flavor development. The Manufacturing Confectioner, Presented at the AACT National Technical Seminar, p. 43-52, November 2010.

  • Lee, S., Biresaw, G., Kinney, M.P., Inglett, G.E. Effect of cocoa butter replacement with a β-glucan-rich hydrocolloid (C-trim30) on the rheological and tribological properties of chocolates. Journal Science Food Agriculture, vol. 89, p. 163-167, 2009.

  • Bécu, M., Fonoll, J.R., Hospied, E., Liégeois, S., (2), Haut, B., Debaste, F. Study of the rheological behavior of chocolate and Margarine. Biotechnology Agronomy Society Environment, vol. 14 (S2-Abstracts), p. 537-538, 2010.

  • Adzimah, S.K., Asiam, E.K. Design of a Cocoa Pod Splitting Machine. Research Journal Applied Sciences, Engineering Technology, vol. 2, p. 622-634, 2010.

  • Svanberg, L., Ahrné, L., Lorén, N., Windhab, E. Effect of sugar, cocoa particles and lecithin on cocoa butter crystallisation in seeded and non-seeded chocolate model systems. Jour. Food Engineering, vol. 104, p. 70-80, 2011.

  • Quast, L.B., Luccas, V. Kieckbusch, T. G. Physical properties of pre-crystallized mixtures of cocoa butter and cupuassu fat. Grasas y Aceites, vol. 62, p. 62-67, 2011.

  • Molina-García, L., Ruiz-Medina, A., Fernández-de Córdova, M.L. Automatic optosensing device based on photo-induced fluorescence for determination of piceid in cocoa-containing products. Analytical and Bioanalytical Chemistry, vol. 399, p. 965-972, 2011.

  • Bertazzo, A., Comai, S., Brunato, I., Zancato, M., Costa, C. V.L. The content of protein and non-protein (free and protein-bound) tryptophan in Theobroma cacao beans. Food chemistry, vol. 124, p. 93-96, 2011.

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