Results 201 to 210 of about 105,382 (243)

Drying of Alcalyzed Cocoa-Bean

2004
The aim of any quality production is the highest quality of product with a minimum of "low quality" expenses. To achieve this it is necessary to have an effective control system for certain points in the processing, so-called critical control points: points with greater risk of low quality because of insufficient control.
Brnčić, Mladen, Ježek, Damir, Tripalo, Branko, Bosiljkov, Tomislav   +3 more
openaire   +1 more source

Cocoa Beans

1973
R. Lees, E. B. Jackson
openaire   +1 more source

Wholesomeness of irradiated cocoa beans. The effect of .gamma. irradiation on the chemical constituents of cocoa beans

Journal of Agricultural and Food Chemistry, 1979
E E, Takyi, I K, Amuh
openaire   +2 more sources

Volatile fingerprint of unroasted and roasted cocoa beans (Theobroma cacao L.) from different geographical origins

Food Research International, 2020
Massimiliano Rinaldi, Augusta Caligiani, Gerardo Palla   +2 more
exaly  

Studies on cocoa beans (Theobroma cocoa L.)

Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung, 1987
Taiseer M. Abo-Bakr, Laila A. Shekib
openaire   +1 more source

Influence of roasting conditions on coloration of roasted cocoa beans

Journal of Food Engineering, 2006
Wiesława Krysiak
exaly  

Antioxidant capacity and phenolic content of cocoa beans

Food Chemistry, 2007
Amin I
exaly  

Application of 1H NMR for the characterisation of cocoa beans of different geographical origins and fermentation levels

Food Chemistry, 2014
Angela Marseglia, Luigi Palla, Augusta Caligiani   +2 more
exaly  

Cocoa beans. Sampling

2017
openaire   +2 more sources

Influence of roasting conditions on the biogenic amine content in cocoa beans of different Theobroma cacao cultivars

Food Research International, 2014
Ewa Nebesny, Joanna Oracz
exaly