Results 151 to 160 of about 57,043 (201)
Physicochemical Properties and Food Born Peptide Bioactivities of Fermented Cocoa Beans. [PDF]
ScientificWorldJournalHaliza W +7 more
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Comparative effects of superheated steam and hot air roasting on the in vitro phospholipase A<sub>2</sub> inhibitory activity and polyphenol composition of cocoa beans. [PDF]
J Sci Food AgricNavare S +4 more
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Flavor Chemistry of Cocoa and Cocoa Products—An Overview
Comprehensive Reviews in Food Science and Food Safety, 2015Abstract 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 quality are related to unique and complex flavors.
Ana Clara, Aprotosoaie +2 more
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Crystallization of Cocoa Butter in Cocoa Powder
Journal of the American Oil Chemists' Society, 2019AbstractCocoa powder quality is determined by its color, flavor, dispersion, and flow properties, which can be controlled via tempering. Design of a cocoa powder tempering profile, however, requires that the mechanism of cocoa butter crystallization in cocoa powder be fully understood.
Paige A. Palmieri, Richard W. Hartel
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Cocoa Butter, Cocoa Butter Equivalents, and Cocoa Butter Replacers
2005Chocolate and confectionery compounds are loved by people throughout the world. However, these products contain >30% of fats such as cocoa butter (CB), CB equivalents (CBE), CB replacers (CBR), CB substitutes (CBS), and milk fat. With more attention to a healthier lifestyle, people tend to avoid oils and fats due to their association with the ...
Kazuhisa Yamada +2 more
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ACM Communications in Computer Algebra, 2007
CoCoA is a special-purpose system for doing Computations in Commutative Algebra. It runs on all common platforms.
ABBOTT, JOHN ANTHONY +3 more
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CoCoA is a special-purpose system for doing Computations in Commutative Algebra. It runs on all common platforms.
ABBOTT, JOHN ANTHONY +3 more
openaire +4 more sources
2021
Cocoa production has, over the years since its discovery, assumed an important role in shaping the economic, social, and political structures of cocoa-producing countries, particularly in West Africa. Not only has it done so at a local level, but it has also defined the place of West African producing countries in the global economy.
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Cocoa production has, over the years since its discovery, assumed an important role in shaping the economic, social, and political structures of cocoa-producing countries, particularly in West Africa. Not only has it done so at a local level, but it has also defined the place of West African producing countries in the global economy.
openaire +1 more source
Cocoa mass, cocoa butter, cocoa powder
1994Following roasting, as described in the previous chapter, the cocoa nib is turned into cocoa mass by grinding. (Liquor roasting already has the cocoa in mass form, but may need further particle size reduction). The fineness of the mass must be such that no grittiness will be felt in the mouth when eating the chocolate or drinking products containing ...
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2001
Le cacaoyer est un arbre particulièrement sensible aux maladies et aux ravageurs qui constituent souvent des facteurs limitants sa production. Actuellement on estime que 70 % des plantations sont constituées de populations peu ou pas sélectionnées, 25 % de variétés hybrides sélectionnées et moins de 5% de variétés clonales.
G.A.R. Wood, R.A. Lass
+5 more sources
Le cacaoyer est un arbre particulièrement sensible aux maladies et aux ravageurs qui constituent souvent des facteurs limitants sa production. Actuellement on estime que 70 % des plantations sont constituées de populations peu ou pas sélectionnées, 25 % de variétés hybrides sélectionnées et moins de 5% de variétés clonales.
G.A.R. Wood, R.A. Lass
+5 more sources