Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile—A review
JE Kongor, M Hinneh, D Van de Walle… - Food Research …, 2016 - Elsevier
This review examined the factors that influence flavour volatiles of cocoa beans and the
volume of work that needs to be done on these factors and their impact on the flavour …
volume of work that needs to be done on these factors and their impact on the flavour …
Flavor chemistry of cocoa and cocoa products—an overview
AC Aprotosoaie, SV Luca… - Comprehensive Reviews in …, 2016 - Wiley Online Library
Cocoa originates from beans of the cocoa tree (Theobroma cacao L.) and it is an important
commodity in the world and the main ingredient in chocolate manufacture. Its value and …
commodity in the world and the main ingredient in chocolate manufacture. Its value and …
Optimizing chocolate production through traceability: A review of the influence of farming practices on cocoa bean quality
Due to recent developments in traceability systems, it is now possible to exchange
significant amounts of data through food supply chains. Farming practices applied by cocoa …
significant amounts of data through food supply chains. Farming practices applied by cocoa …
Theobroma cacao L., “The Food of the Gods”: Quality Determinants of Commercial Cocoa Beans, with Particular Reference to the Impact of Fermentation
LJR Lima, MH Almeida, MJR Nout… - Critical reviews in food …, 2011 - Taylor & Francis
The quality of commercial cocoa beans, the principal raw material for chocolate production,
relies on the combination of factors that include the type of planting material, the agricultural …
relies on the combination of factors that include the type of planting material, the agricultural …
Flavanols, proanthocyanidins and antioxidant activity changes during cocoa (Theobroma cacao L.) roasting as affected by temperature and time of processing
The effect of roasting on the content of flavanols and proanthocyanidins and on the
antioxidant activity of cocoa beans was investigated. Cocoa beans were roasted at three …
antioxidant activity of cocoa beans was investigated. Cocoa beans were roasted at three …
Study of the DPPH-scavenging activity: Development of a free software for the correct interpretation of data
Antioxidants are important because they prevent lipid oxidation in food, and decrease the
adverse effects of reactive species on normal physiological functions in humans. A wide …
adverse effects of reactive species on normal physiological functions in humans. A wide …
The Content of Polyphenolic Compounds in Cocoa Beans (Theobroma cacao L.), Depending on Variety, Growing Region, and Processing Operations: A Review
J Oracz, D Zyzelewicz, E Nebesny - Critical reviews in food science …, 2015 - Taylor & Francis
Polyphenols form the largest group of compounds among natural antioxidants, which largely
affect the overall antioxidant and antifree radical activity of cocoa beans. The qualitative and …
affect the overall antioxidant and antifree radical activity of cocoa beans. The qualitative and …
Cocoa shell waste biofilaments for 3D printing applications
In this study, biofilaments based on cocoa shell waste, a by‐product of the chocolate
industry, and biodegradable poly (ε‐caprolactone), PCL, have been prepared using a single …
industry, and biodegradable poly (ε‐caprolactone), PCL, have been prepared using a single …
From Cocoa to Chocolate: The Impact of Processing on In Vitro Antioxidant Activity and the Effects of Chocolate on Antioxidant Markers In Vivo
Chocolate is a product processed from cocoa rich in flavonoids, antioxidant compounds, and
bioactive ingredients that have been associated with both its healthy and sensory properties …
bioactive ingredients that have been associated with both its healthy and sensory properties …
Comparison of the total polyphenol content and antioxidant activity of chocolate obtained from roasted and unroasted cocoa beans from different regions of the world
B Urbańska, J Kowalska - Antioxidants, 2019 - mdpi.com
The polyphenol content of cocoa beans and the products derived from them, depend on the
regions in which they are grown and the processes to which they are subjected, especially …
regions in which they are grown and the processes to which they are subjected, especially …