Characteristics of cocoa butter and chocolates obtained from cocoa varieties grown in Bahia, Brazil

European Food Research and Technology

Volumn 237, Issue 3, 2013, Pages 419-428

  Efraim, Priscilla ^a   Pires, José Luis ^b   Garcia, de Aline Oliveira ^c   Grimaldi, Renato ^a   Luccas, Valdecir ^c   Pezoa Garcia, Nelson H ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b Centro de Pesquisas do Cacau Comissão Executiva do Plano da Lavoura Cacaueira   (Brazil)

^c INSTITUTO DE TECNOLOGIA DE ALIMENTOS   (Brazil)

Author keywords

Cacao; Chocolate; Evaluation; Quality; Varieties

Indexed keywords

CACAO; CHOCOLATE; EVALUATION; MAXIMUM PARTICLE DIAMETER; PHYSICAL CHARACTERISTICS; TRIACYLGLYCEROL COMPOSITIONS; VARIETIES; WITCHES' BROOM DISEASE;

CUSTOMER SATISFACTION; FORESTRY; FUNGUS ATTACK; GLYCEROL; IMAGE QUALITY; OILS AND FATS; QUALITY CONTROL; TEXTURES;

COCOA;

FUNGI; MONILIOPHTHORA; THEOBROMA; THEOBROMA CACAO;

EID: 84881555801     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-013-2006-x     Document Type: Article

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