Enhanced pink-red hues in processed powders from unfermented cacao beans-Reference-Cited by-同舟云学术

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Enhanced pink-red hues in processed powders from unfermented cacao beans

Published:2021-03 Issue: Volume:138 Page:110671
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Montoya Cristian Camilo^ORCID,Valencia Wilmar Giovanni,Sierra Jelver Alexander,Penagos Lucas

Funder

Compañía Nacional de Chocolates

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

1. Chemistry of flavonoid-based colors in plants;Andersen,2010

2. Official method 925.09 Solids (total) and loss on drying (moisture);AOAC International,1997

3. Official method 981.12 pH of acidified foods;AOAC International,2012

4. Flavor chemistry of cocoa and cocoa products-an overview;Aprotosoaie;Comprehensive Reviews in Food Science and Food Safety,2016

5. Plant phenolics: Phenylpropanoids;Ayabe,2010

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1. Phenolic compounds in dietary target the regulation of gut microbiota: Role in health and disease;Food Bioscience;2024-09

2. A Survey on Potentially Beneficial and Hazardous Bioactive Compounds in Cocoa Powder Samples Sourced from the European Market;Foods;2024-08-03

3. GC-Olfactometric Analysis as a Tool for Comprehensive Characterization of Aromatic Profiles in Cocoa-Based Beverages with a Natural Chocolate Substitute;Fermentation;2024-04-25

4. Effects of Different Drying Methods on Drying Time and Color of Non-fermented Cocoa Beans (Theobroma Cocoa L.);Green Energy and Technology;2024

5. Correlation between color parameters and bioactive compound content during cocoa seed transformation under controlled process conditions;Food Bioscience;2023-06

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