Non enzymatic browning during cocoa roasting as affected by processing time and temperature

Journal of Food Engineering

Volumn 169, Issue , 2016, Pages 44-52

  Sacchetti, Giampiero ^b   Ioannone, Francesca ^a,b   De Gregorio, Miriam ^b   Di Mattia, Carla ^b   Serafini, Mauro ^a   Mastrocola, Dino ^b  

^a Research Centre on Agriculture CRA NUT ^*  (Italy)

^b UNIVERSITY OF TERAMO   (Italy)

Author keywords

5 Hydroxymethylfurfural; Cocoa; Colour; Melanoidins; Roasting

Indexed keywords

ACTIVATION ENERGY; CHEMICAL REACTIONS; COCOA; COLOR; COLOR COMPUTER GRAPHICS; GLYCOSYLATION; KINETICS; MOISTURE; MOISTURE DETERMINATION;

5 HYDROXYMETHYL FURFURALS; ENERGY OF ACTIVATION; FINAL MOISTURE CONTENT; HYDROXYMETHYLFURFURAL; MELANOIDINS; NON-ENZYMATIC BROWNING; ROASTING; TEMPERATURE DEPENDENT;

CALCINATION;

EID: 84940703899     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2015.08.018     Document Type: Article

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