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Improvements in the processing of agricultural commodities: The case of cocoa liquor
(Universidad Nacional de Colombia (Sede Medellín). Facultad de Minas., 2017-04-01)
The solidification of the cocoa liquor is one of the most important steps for processing cocoa cultivars. This process is typically characterized as a continuous process, which may become a barrier for the randomization ...
Alternativa para la adici?n de valor agregado al licor de cacao producido en la Corporaci?n tur?stica de San Bernardo ? CORPOSANBERNARDO(CSB)
(Universidad de Ibagu?Facultad de Ingenier?a, 2022)
A Headspace Solid Phase Microextraction (HS-SPME) method for the chromatographic determination of alkylpyrazines in cocoa samples
(Sociedade Brasileira de Química, 2004)
Phenolic compounds, flavonoids and antioxidant activity in different cocoa samples from organic and conventional cultivation
(2011)
Purpose – Due to the importance attributed to the phenolic compounds present in cocoa samples for their beneficial effects on health, the purpose of this paper was to analyze four samples of organically and conventionally ...
Occurrence of ochratoxin A in cocoa by-products and determination of its reduction during chocolate manufacture
(Elsevier Sci LtdOxfordInglaterra, 2013)
Mycobiota of cocoa: From farm to chocolate
(Academic Press Ltd- Elsevier Science LtdLondonInglaterra, 2011)
Soluble albumin and biological value of protein in cocoa (Theobroma cacao L.) beans as a function of roasting time
(Inst Food TechnologistsChicagoEUA, 2005)