The impact of roasting on cocoa quality parameters.
Sign Up to like & getrecommendations! Published in 2022 at "Critical reviews in food science and nutrition"
DOI: 10.1080/10408398.2022.2141191
Abstract: Roasting is an essential process in cocoa industry involving high temperatures that causes several physicochemical and microstructural changes in cocoa beans that ensure their quality and further processability. The versatility in roasting temperatures (100 - 150 °C) has… read more here.
Keywords: quality; cocoa; quality parameters; cocoa quality ... See more keywords
Roadmap of cocoa quality and authenticity control in the industry: A review of conventional and alternative methods.
Sign Up to like & getrecommendations! Published in 2020 at "Comprehensive reviews in food science and food safety"
DOI: 10.1111/1541-4337.12522
Abstract: Cocoa (Theobroma cacao L.) and its derivatives are appreciated for their aroma, color, and healthy properties, and are commodities of high economic value worldwide. Wide ranges of conventional methods have been used for years to… read more here.
Keywords: quality authenticity; quality; cocoa quality; control ... See more keywords