Dark chocolate acceptability: Influence of cocoa origin and processing conditions

Journal of the Science of Food and Agriculture

Volumn 92, Issue 2, 2012, Pages 404-411

  Torres Moreno, Miriam ^a   Tarrega, Amparo ^b   Costell, Elvira ^b   Blanch, Consol ^a  

^a UNIVERSITY OF VIC CENTRAL UNIVERSITY OF CATALONIA   (Spain)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Cocoa origin; Conching; Consumer acceptance; Dark chocolate; Roasting

Indexed keywords

ADOLESCENT; ADULT; ARTICLE; CACAO; COLOR; CONSUMER; ECUADOR; FEMALE; FOOD HANDLING; GHANA; HUMAN; MALE; METHODOLOGY; MIDDLE AGED; SENSATION; STANDARD;

ADOLESCENT; ADULT; CACAO; COLOR; CONSUMER SATISFACTION; ECUADOR; FEMALE; FOOD HANDLING; GHANA; HUMANS; MALE; MIDDLE AGED; SENSATION; YOUNG ADULT;

THEOBROMA CACAO;

EID: 83255185183     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4592     Document Type: Article

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