Influences of superheated steam roasting on changes in sugar, amino acid and flavour active components of cocoa bean (Theobroma cacao )

Moisture, Color and Texture Changes in Cocoa beans during Superheated Steam Roasting

(2013) Wahidu Zzaman et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Relationship between fermentation index and other biochemical changes evaluated during the fermentation of Mexican cocoa (Theobroma cacao) beans

(2013) Teresa Romero-Cortes et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Comparison between Roasting by Superheated Steam and by Convection on Changes in Colour, Texture and Microstructure of Peanut (Arachis hypogaea)

(2012) Nor Faadila M. IDRUS et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Differential behaviour of the dinitrosalicylic acid (DNS) reagent towards mono- and di-saccharide sugars

(2011) Abdul Aala Najmus Saqib et al.   BIOMASS & BIOENERGY

Effects of convective and microwave roasting on the physicochemical properties of cocoa beans and cocoa butter extracted from this material

(2011) W. Krysiak   GRASAS Y ACEITES

Dark chocolate acceptability: influence of cocoa origin and processing conditions

(2011) Miriam Torres-Moreno et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Improving Malaysian cocoa quality through the use of dehumidified air under mild drying conditions

(2010) Ching L Hii et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Storage stability of oat groats processed commercially and with superheated steam

(2010) Dagmara Head et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Fermentation of cocoa beans: influence of microbial activities and polyphenol concentrations on the flavour of chocolate

(2008) Nicholas Camu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE