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Research Documents: Processing

  • Padar, S.; Jeelani, S. A. K.; Windhab, E. J. Crystallization kinetics of cocoa fat systems: experiments and modeling. Journal of the American Oil Chemists’ Society, vol. 85, p. 1115-1126, 2008

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  • Moazami Farahany, E.; Selamat, J.; Bin Che Man, Y.; Idris, N.A. Application of alpha-tocotrienol for detection of palm mid-fraction indark chocolate formulation. Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. European food research and technolog, vol. 228, p. 163-168, 2008.

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  • Lee, S.; Biresaw, G.; Kinney, M.P.; Inglett, G.E. Effect of cocoa butter replacement with a ..-glucan-rich hydrocolloid (C-trim30) on the rheological and tribological properties of chocolates. Journal of the science of Food and Agriculture, vol. 89, p. 163-167, 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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  • Bettens, D.; Kegelaers, Y.; Haut, B.; Halloin,V.; Debaste, F. Modeling temperature in chocolate mass to predict tempering quality. European Journal of Lipid Science and Technology, vol. 111, p. 273-279, 2009

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  • Rodriguez, P.; Perez, E.; Guzman, R. Effect of the types and concentrations of alkali on the color of cocoa liquor. Journal of the Science of Food and Agriculture, vol. 89, p. 1186-1194, 2009

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  • Alemawor, F.; Dzogbefia, V. P.; Oddoye, E. O. K.; Oldham, J. H. Effect of Pleurotus ostreatus fermentation on cocoa pod husk composition: Influence of fermentation period and Mn SUP 2+ supplementation on the fermentation process. African Journal of Biotechnology|, vol. 8, p. 1950-1958, 2009

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  • Andre-Nightingale, L.M.; Lee, S.Y.; Engeseth, N.J. Textural changes in chocolate characterized by instrumental and sensory techniques. Journal of Texture Studies, vol. 40, p. 427-444, 2009

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  • Stahl, L.; Miller, K.B.; Apgar, J.; Sweigart, D.S.; Stuart, D.A.; McHale, N.; Ou, B.; Kondo, M.; Hurst, W.J. Preservation of Cocoa Antioxidant Activity, Total Polyphenols, Flavan-3-ols, and Procyanidin Content in Foods Prepared with Cocoa Powder. J. Food Science, vol. 74, p. C456-C461, 2009

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