The microwave-assisted process (MAPTM1): Extraction and determination of fat from cocoa powder and cocoa nibs

Journal of Food Engineering

Volumn 79, Issue 3, 2007, Pages 1110-1114

  ElKhori, Sandra ^a   Paré, J R Jocelyn ^b   Bélanger, Jacqueline M R ^b   Pérez, Elevina ^a  

^a FACULTAD DE CIENCIAS   (Venezuela)

^b ENVIRONMENT CANADA   (Canada)

Author keywords

AOAC method; Cocoa; Extraction; Fat analysis; Microwave assisted process (MAP)

Indexed keywords

ACETONE; ALCOHOLS; ENERGY UTILIZATION; FOOD PROCESSING; FOOD PRODUCTS; MICROWAVES; ORGANIC SOLVENTS; PARAFFINS;

COCOA POWDER; MICROWAVE ASSISTED PROCESS (MAP); SOXHLET EXTRACTION; THEOBROMA COCOA NIBS;

OILS AND FATS;

THEOBROMA; THEOBROMA CACAO;

EID: 33750155009     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.01.089     Document Type: Article

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