The impact of roasting on cocoa quality parameters.

Peña-Correa, Ruth Fabiola; Ataç Mogol, Burçe; Fogliano, Vincenzo

Peña-Correa, Ruth Fabiola; Ataç Mogol, Burçe; Fogliano, Vincenzo.

Afiliación

Peña-Correa RF; Department of Food Quality and Design, Wageningen University & Research, Wageningen, The Netherlands.
Ataç Mogol B; Hacettepe Üniversitesi, Department of Food Engineering, Food Quality and Safety (FoQuS) Research Group, Beytepe, Ankara, Turkey.
Fogliano V; Department of Food Quality and Design, Wageningen University & Research, Wageningen, The Netherlands.

Crit Rev Food Sci Nutr ; : 1-14, 2022 Nov 16.

Article en En | MEDLINE | ID: mdl-36382628

Palabras clave

Maillard reaction; Proximal composition; cocoa butter; melanoidins; polyphenols; volatile aroma compounds

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Crit Rev Food Sci Nutr Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2022 Tipo del documento: Article País de afiliación: Países Bajos Pais de publicación: Estados Unidos

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