Roasting impact on the chemical and physical structure of Criollo cocoa variety ( Theobroma cacao L )
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Process Engineering"
DOI: 10.1111/jfpe.13400
Abstract: This work analyzed the effect of infrared roasting at 100, 150, and 200°C on the main physical and chemical changes of cocoa. Raw and roasted cocoa were analyzed using Brunauer–Emmett–Teller, Fourier transform infrared spectroscopy, modulated… read more here.
Keywords: chemical physical; cocoa; roasting impact; impact chemical ... See more keywords