Application of various methods for determination of the color of cocoa beans roasted under variable process parameters

European Food Research and Technology

Volumn 238, Issue 4, 2014, Pages 549-563

  Zyzelewicz, Dorota ^a   Krysiak, Wiesława ^a   Nebesny, Ewa ^a   Budryn, Grazyna ^a  

^a LODZ UNIVERSITY OF TECHNOLOGY   (Poland)

Author keywords

Cocoa bean; Color; Roasting; Variable parameters

Indexed keywords

AIR; COCOA; COLOR; EXTRACTION; FLOW RATE;

COCOA BEANS; COLOR CHARACTERIZATION; ELEVATED TEMPERATURE; NON-ENZYMATIC BROWNING; ROASTING; SPECTROPHOTOMETRIC ASSAYS; TEMPERATURE AND RELATIVE HUMIDITY; VARIABLE PARAMETERS;

CALCINATION;

THEOBROMA CACAO;

EID: 84899461782     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-013-2123-6     Document Type: Article

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