Auswahl der wissenschaftlichen Literatur zum Thema „Cocoa roasting“
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Zeitschriftenartikel zum Thema "Cocoa roasting"
Wijanarti, Sri, Annie Mufyda Rahmatika und Ratih Hardiyanti. „Pengaruh Lama Penyangraian Manual Terhadap Karakteristik Kakao Bubuk“. Jurnal Nasional Teknologi Terapan (JNTT) 2, Nr. 2 (26.01.2019): 212. http://dx.doi.org/10.22146/jntt.42758.
Der volle Inhalt der QuelleFakhlaei, R., Rozzamri A. und N. Hussain. „Composition, color and antioxidant properties of cocoa shell at different roasting temperatures“. Food Research 4, Nr. 3 (17.12.2019): 585–93. http://dx.doi.org/10.26656/fr.2017.4(3).251.
Der volle Inhalt der QuelleDewi, Kurnia Herlina, Meizul Zuki und Mulad Subagio. „STUDY OF TEMPERATURE AND ROASTING TIME ON THE QUALITY OF COCOA POWDER“. Jurnal Agroindustri 2, Nr. 1 (31.05.2012): 41–52. http://dx.doi.org/10.31186/j.agroind.2.1.41-52.
Der volle Inhalt der QuelleFirmanto, Hendy. „Cocoa Butter Characteristic on Different Roasting Temperature and Its Final Sensory Profiles“. Pelita Perkebunan (a Coffee and Cocoa Research Journal) 34, Nr. 3 (31.12.2018): 175–82. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v34i3.312.
Der volle Inhalt der QuelleAwaliyah, Fitri, Jumriah Langkong und Adiansyah Syarifuddin. „An overview: the effect of fermentation and roasting methods on cocoa quality“. IOP Conference Series: Earth and Environmental Science 1230, Nr. 1 (01.09.2023): 012160. http://dx.doi.org/10.1088/1755-1315/1230/1/012160.
Der volle Inhalt der QuelleLambert, Joshua, Talia Seymore, Qiaoqiao Dai und Gregory Ziegler. „Effect of Roasting and Alkalization on the Chemical Composition and In Vitro Anti-Inflammatory Effects of Cocoa“. Current Developments in Nutrition 4, Supplement_2 (29.05.2020): 421. http://dx.doi.org/10.1093/cdn/nzaa045_054.
Der volle Inhalt der QuelleSchouteten, Joachim J., Valérie Lemarcq, Davy Van de Walle, Eleni Sioriki und Koen Dewettinck. „Microwave Roasting as an Alternative to Convection Roasting: Sensory Analysis and Physical Characterization of Dark Chocolate“. Foods 12, Nr. 4 (19.02.2023): 887. http://dx.doi.org/10.3390/foods12040887.
Der volle Inhalt der Quelle., Gumelar, Hendy Firmanto und Mochamad Nurcholis. „Antioxidant Content of Tisane of Cocoa Bean Shells as Affected by Roasting Temperatures“. Pelita Perkebunan (a Coffee and Cocoa Research Journal) 38, Nr. 3 (30.12.2022): 200–210. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v38i3.524.
Der volle Inhalt der QuelleWeikart, Daphne, Vijaya Indukuri, Kathryn Racine, Andrew Neilson und Joshua Lambert. „Impact of Processing on the Anti-inflammatory and Gastrointestinal Protective Effects of Cocoa in High Fat-Fed Obese Mice“. Current Developments in Nutrition 5, Supplement_2 (Juni 2021): 380. http://dx.doi.org/10.1093/cdn/nzab037_090.
Der volle Inhalt der QuelleFebri Dwi Prasetyanto, Rosiana Ulfa und Restiani Sih Harsanti. „PROSES PENYANGRAIAN BIJI KAKAO (Theobroma cacao L) PABRIK PAGERGUNUNG GLENMORE“. JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) 4, Nr. 1 (31.03.2022): 27–31. http://dx.doi.org/10.36526/jipang.v4i1.2676.
Der volle Inhalt der QuelleDissertationen zum Thema "Cocoa roasting"
Racine, Kathryn Claire. „Evaluation of cocoa (Theobroma cacao) bean processing strategies to enhance alpha-glucosidase inhibitory activity of dietary cocoa“. Thesis, Virginia Tech, 2019. http://hdl.handle.net/10919/90295.
Der volle Inhalt der QuelleMaster of Science in Life Sciences
According to the Centers for Disease Control and Prevention, obesity-related chronic conditions such as cardiovascular disease and type 2 diabetes mellitus (T2D) are the leading cause of preventable and/or premature death, with 51% of the American population predicted to be obese by 2030. Cocoa (Theobroma cacao) is a highly concentrated source of polyphenols, and these compounds have been shown to interact with and inhibit digestive enzymes responsible for carbohydrate breakdown. By inhibiting the activity of these digestive enzymes, it is possible to slow down carbohydrate absorption after a meal and ultimately reduce large spikes in blood glucose levels, being a promising strategy in the prevention and maintenance of T2D. Cocoa beans undergo processing steps to produce a final product, such as cocoa powder, and it is known that these processing steps reduce the levels of beneficial polyphenols. Yet, how this processing-induced degradation effects the health protective activities of cocoa is still widely unknown and is the focus of this work. Through highly controlled cocoa bean processing, cocoa powders of different processing conditions were produced and used to assess how various processing parameters impacted digestive enzyme activity. Overall, processing steps did reduce levels of native polyphenols. However, these losses did not demonstrate a reduction in enzyme inhibition and certain processing conditions actually enhanced digestive enzyme inhibition. This research shows promise for the potential use of processed cocoa powder as an effective strategy in the prevention and maintenance of T2D and further work must be done to understand the mechanisms behind this relationship.
Andruszkiewicz, Paweł [Verfasser], Nikolai [Akademischer Betreuer] Kuhnert, Nikolai [Gutachter] Kuhnert, Matthias [Gutachter] Ullrich und Maria [Gutachter] Williams. „Chemistry of Cocoa Bean Roasting / Paweł Andruszkiewicz ; Gutachter: Nikolai Kuhnert, Matthias Ullrich, Maria Williams ; Betreuer: Nikolai Kuhnert“. Bremen : IRC-Library, Information Resource Center der Jacobs University Bremen, 2020. http://d-nb.info/1219301701/34.
Der volle Inhalt der QuelleHuang, Yang. „Adhesion of Food Powders During Coating and the Effects of Alkalization and Roasting Conditions on Cocoa Volatile Compounds“. The Ohio State University, 2010. http://rave.ohiolink.edu/etdc/view?acc_num=osu1284395098.
Der volle Inhalt der QuelleGuzman, Penella Santiago. „Development of Fine and Distinctive Cocoa Flavors from Trinitario and CCN-51 Beans, Following Specific Fermentation Techniques and Processing Conditions“. Electronic Thesis or Diss., Université de Montpellier (2022-....), 2023. http://www.theses.fr/2023UMONG018.
Der volle Inhalt der QuelleThe increasing demand for high-quality chocolate creates the need to diversify the range of flavors offered by chocolate producers. Cocoa quality derives strongly from its flavor, which may in itself be seen as the result of the biochemical reactions that take place during the cultivation, harvest and post-harvest processing of the cocoa beans. Both, volatile and non-volatile compounds contribute to the final flavor perception of cocoa. During processing, the characteristic flavors of chocolate are developed mainly during fermentation, drying, roasting and, to a lower extent, conching. Although cocoa fermentation has an important impact on the homogeneity of cocoa quality and has been studied for several decades, it is still an empirical and not mastered process. Roasting and conching conditions also have a significant impact on the subsequent transformation of the flavor precursors obtained during fermentation, mainly driven by the non-enzymatic Maillard reactions that take place during these steps. By carrying out fermenting, roasting and conching trials, all under specific conditions, and by later proceeding to the analysis of the physical, chemical and sensory characteristics of cocoa beans throughout their transformation all the way into chocolate, it is hoped to better understand the mechanism of aroma formation and its link with flavor perception. In this study, an important focus has been placed on the impact of fermentation on the development of aroma compounds and their precursors. The use of yeast starter cultures during fermentation has been of special interest in this study, as well as their impact and that of fermentation time on the compositional differences in the taxonomy of fungal and bacterial microbiota present in the fermentation mass throughout the entire process. This, because the microbial composition has the potential of greatly influencing the resulting volatile and non-volatile composition of the beans, which translates into differences in the perceived flavor profiles of the liquors and chocolates obtained thereof. Lastly, predictive models have been developed in an attempt predict the flavor of the cocoa products based on their chemical composition, taking into account the processing conditions to which they had been submitted. Globally, the study aims to gain a deeper understanding of flavor formation in cocoa and provides important tools for the production of chocolates capable of displaying unique and highly sought-after flavors in an attempt to better meet the increasing demand for fine flavor cocoa and chocolate products
Harrington, Whitney Leigh. „The Effects of Roasting Time and Temperature on the Antioxidant Capacity of Cocoa Beans from Dominican Republic, Ecuador, Haiti, Indonesia, and Ivory Coast“. 2011. http://trace.tennessee.edu/utk_gradthes/976.
Der volle Inhalt der QuelleBücher zum Thema "Cocoa roasting"
Ching Lik, Hii, und Borém Flávio Meira. Drying and Roasting of Cocoa and Coffee. Herausgegeben von Ching Lik Hii und Flávio Meira Borém. Boca Raton, Florida : CRC Press, [2020] | Series: Advances in drying science and technology: CRC Press, 2019. http://dx.doi.org/10.1201/9781315113104.
Der volle Inhalt der QuelleHii, Ching Lik, und Flávio Meira Borém. Drying and Roasting of Cocoa and Coffee. Taylor & Francis Group, 2019.
Den vollen Inhalt der Quelle findenHii, Ching Lik, und Flávio Meira Borém. Drying and Roasting of Cocoa and Coffee. Taylor & Francis Group, 2019.
Den vollen Inhalt der Quelle findenHii, Ching Lik, und Flávio Meira Borém. Drying and Roasting of Cocoa and Coffee. Taylor & Francis Group, 2019.
Den vollen Inhalt der Quelle findenHii, Ching Lik, und Flávio Meira Borém. Drying and Roasting of Cocoa and Coffee. Taylor & Francis Group, 2019.
Den vollen Inhalt der Quelle findenHii, Ching Lik, und Flávio Meira Borém. Drying and Roasting of Cocoa and Coffee. Taylor & Francis Group, 2019.
Den vollen Inhalt der Quelle findenBuchteile zum Thema "Cocoa roasting"
Misnawi, Ariefandie Febrianto Noor und Tunjung Sari Ariza Budi. „Roasting Equipment for Cocoa Processing“. In Drying and Roasting of Cocoa and Coffee, 47–62. Boca Raton, Florida : CRC Press, [2020] | Series: Advances in drying science and technology: CRC Press, 2019. http://dx.doi.org/10.1201/9781315113104-3.
Der volle Inhalt der QuelleSharif, Suzannah. „Flavor Development during Cocoa Roasting“. In Drying and Roasting of Cocoa and Coffee, 63–87. Boca Raton, Florida : CRC Press, [2020] | Series: Advances in drying science and technology: CRC Press, 2019. http://dx.doi.org/10.1201/9781315113104-4.
Der volle Inhalt der QuelleFarah, Adriana. „Flavor Development during Roasting“. In Drying and Roasting of Cocoa and Coffee, 267–309. Boca Raton, Florida : CRC Press, [2020] | Series: Advances in drying science and technology: CRC Press, 2019. http://dx.doi.org/10.1201/9781315113104-9.
Der volle Inhalt der QuelleHashim, L. „Flavor Development of Cocoa during Roasting“. In ACS Symposium Series, 276–85. Washington, DC: American Chemical Society, 2000. http://dx.doi.org/10.1021/bk-2000-0754.ch028.
Der volle Inhalt der QuelleCarneiro Nogueira, Vanúsia Maria, und Thomas Koziorowski. „Roasting Equipment for Coffee Processing“. In Drying and Roasting of Cocoa and Coffee, 235–66. Boca Raton, Florida : CRC Press, [2020] | Series: Advances in drying science and technology: CRC Press, 2019. http://dx.doi.org/10.1201/9781315113104-8.
Der volle Inhalt der QuelleHii, Ching Lik, Abhay S. Menon und Choon Lai Chiang. „Drying Principles and Practices of Cocoa Beans“. In Drying and Roasting of Cocoa and Coffee, 21–45. Boca Raton, Florida : CRC Press, [2020] | Series: Advances in drying science and technology: CRC Press, 2019. http://dx.doi.org/10.1201/9781315113104-2.
Der volle Inhalt der QuelleHii, Ching Lik, und Flávio Meira Borém. „An Overview of Cocoa and the Coffee Industry“. In Drying and Roasting of Cocoa and Coffee, 1–20. Boca Raton, Florida : CRC Press, [2020] | Series: Advances in drying science and technology: CRC Press, 2019. http://dx.doi.org/10.1201/9781315113104-1.
Der volle Inhalt der QuelleSukha, Darin Ashram. „The Grading and Quality of Dried Cocoa Beans“. In Drying and Roasting of Cocoa and Coffee, 89–139. Boca Raton, Florida : CRC Press, [2020] | Series: Advances in drying science and technology: CRC Press, 2019. http://dx.doi.org/10.1201/9781315113104-5.
Der volle Inhalt der QuelleFernandez Alduenda, Mario Roberto. „Quality of the Final Product and Classification of Green Coffee“. In Drying and Roasting of Cocoa and Coffee, 311–42. Boca Raton, Florida : CRC Press, [2020] | Series: Advances in drying science and technology: CRC Press, 2019. http://dx.doi.org/10.1201/9781315113104-10.
Der volle Inhalt der QuelleBorém, Flávio Meira, und Ednilton Tavares de Andrade. „Processing and Drying of Coffee“. In Drying and Roasting of Cocoa and Coffee, 141–70. Boca Raton, Florida : CRC Press, [2020] | Series: Advances in drying science and technology: CRC Press, 2019. http://dx.doi.org/10.1201/9781315113104-6.
Der volle Inhalt der QuelleKonferenzberichte zum Thema "Cocoa roasting"
Andi Pallawa, Nadirah B., Salengke und Pirman. „Effects of roasting process on the precursor components for maillard reaction in fermented cocoa beans“. In 2ND INTERNATIONAL CONFERENCES ON SCIENCES AND MATHEMATICS (2ND ICSM). AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0119776.
Der volle Inhalt der QuellePutra, Hagi Argitama, Arifin Dwi Saputro, Nurhalima Dinda Efryla, Mira Aprilia Nur Fadilah, Nursigit Bintoro und Joko Nugroho Wahyu Karyadi. „Impact of roasting duration and temperature on the properties of fully fermented cocoa beans (Theobroma cacao L.)“. In 2ND INTERNATIONAL CONFERENCES ON SCIENCES AND MATHEMATICS (2ND ICSM). AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0119862.
Der volle Inhalt der QuelleSaputro, Arifin Dwi, Hagi Argitama Putra, Nurhalima Dinda Efryla, Mira Aprilia Nur Fadilah, Nursigit Bintoro und Joko Nugroho Wahyu Karyadi. „Impact of fermentation and roasting duration on the properties of cocoa beans and dark chocolates: A preliminary study“. In 2ND INTERNATIONAL CONFERENCES ON SCIENCES AND MATHEMATICS (2ND ICSM). AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0119859.
Der volle Inhalt der QuelleEfryla, Nurhalima Dinda, Arifin Dwi Saputro, Hagi Argitama Putra, Nursigit Bintoro und Redika Ardi Kusuma. „Impact of roasting duration and temperature on the physical characteristics of half fermented cocoa beans (Theobroma cacao L.)“. In 2ND INTERNATIONAL CONFERENCES ON SCIENCES AND MATHEMATICS (2ND ICSM). AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0119864.
Der volle Inhalt der QuelleWijonarko, Arman, Eka Tarwaca Susila Putra, Taufan Alam und Priyono Suryanto. „Quality Improvement the Off-Farm and On-Farm of Menoreh Coffee toward Sustainable Agriculture in Sidoharjo Village“. In 3rd International Conference on Community Engagement and Education for Sustainable Development. AIJR Publisher, 2023. http://dx.doi.org/10.21467/proceedings.151.9.
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