Articoli di riviste sul tema "Cocoa roasting"
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Wijanarti, Sri, Annie Mufyda Rahmatika e Ratih Hardiyanti. "Pengaruh Lama Penyangraian Manual Terhadap Karakteristik Kakao Bubuk". Jurnal Nasional Teknologi Terapan (JNTT) 2, n. 2 (26 gennaio 2019): 212. http://dx.doi.org/10.22146/jntt.42758.
Fakhlaei, R., Rozzamri A. e N. Hussain. "Composition, color and antioxidant properties of cocoa shell at different roasting temperatures". Food Research 4, n. 3 (17 dicembre 2019): 585–93. http://dx.doi.org/10.26656/fr.2017.4(3).251.
Dewi, Kurnia Herlina, Meizul Zuki e Mulad Subagio. "STUDY OF TEMPERATURE AND ROASTING TIME ON THE QUALITY OF COCOA POWDER". Jurnal Agroindustri 2, n. 1 (31 maggio 2012): 41–52. http://dx.doi.org/10.31186/j.agroind.2.1.41-52.
Firmanto, Hendy. "Cocoa Butter Characteristic on Different Roasting Temperature and Its Final Sensory Profiles". Pelita Perkebunan (a Coffee and Cocoa Research Journal) 34, n. 3 (31 dicembre 2018): 175–82. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v34i3.312.
Awaliyah, Fitri, Jumriah Langkong e Adiansyah Syarifuddin. "An overview: the effect of fermentation and roasting methods on cocoa quality". IOP Conference Series: Earth and Environmental Science 1230, n. 1 (1 settembre 2023): 012160. http://dx.doi.org/10.1088/1755-1315/1230/1/012160.
Lambert, Joshua, Talia Seymore, Qiaoqiao Dai e 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 maggio 2020): 421. http://dx.doi.org/10.1093/cdn/nzaa045_054.
Schouteten, Joachim J., Valérie Lemarcq, Davy Van de Walle, Eleni Sioriki e Koen Dewettinck. "Microwave Roasting as an Alternative to Convection Roasting: Sensory Analysis and Physical Characterization of Dark Chocolate". Foods 12, n. 4 (19 febbraio 2023): 887. http://dx.doi.org/10.3390/foods12040887.
., Gumelar, Hendy Firmanto e Mochamad Nurcholis. "Antioxidant Content of Tisane of Cocoa Bean Shells as Affected by Roasting Temperatures". Pelita Perkebunan (a Coffee and Cocoa Research Journal) 38, n. 3 (30 dicembre 2022): 200–210. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v38i3.524.
Weikart, Daphne, Vijaya Indukuri, Kathryn Racine, Andrew Neilson e 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 (giugno 2021): 380. http://dx.doi.org/10.1093/cdn/nzab037_090.
Febri Dwi Prasetyanto, Rosiana Ulfa e Restiani Sih Harsanti. "PROSES PENYANGRAIAN BIJI KAKAO (Theobroma cacao L) PABRIK PAGERGUNUNG GLENMORE". JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) 4, n. 1 (31 marzo 2022): 27–31. http://dx.doi.org/10.36526/jipang.v4i1.2676.
Marpaung, Ridawati, Rudi Hartawan e Oliviandra Afrianda Lesinde Simatupang. "Karakteristik Kimia dan Kualitas Organoleptik Cokelat Pasta Dengan Suhu Penyangraian Yang Berbeda Menggunakan Alat Coffee Roasting". Jurnal Media Pertanian 9, n. 1 (29 aprile 2024): 39. http://dx.doi.org/10.33087/jagro.v9i1.229.
Rama Krishna, Putu Agung Sujud, Luh Putu Wrasiati e G. P. Ganda Putra. "KELAYAKAN FINANSIAL DAN ANALISIS NILAI TAMBAH PADA PENGOLAHAN BIJI KAKAO KUPAS TANPA SANGRAI DI UD. HARTA SARI SELEMADEG TABANAN BALI". JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI 6, n. 4 (11 dicembre 2018): 374. http://dx.doi.org/10.24843/jrma.2018.v06.i04.p12.
Utami, Ratri Retno. "ANTIOKSIDAN BIJI KAKAO: PENGARUH FERMENTASI DAN PENYANGRAIAN TERHADAP PERUBAHANNYA (ULASAN)". Jurnal Industri Hasil Perkebunan 13, n. 2 (28 dicembre 2018): 75–85. http://dx.doi.org/10.33104/jihp.v13i2.4062.
Füllemann, Daniela, Silva D. Neiens e Martin Steinhaus. "Impact of processing on important cocoa off-flavour compounds". European Food Research and Technology 248, n. 1 (8 ottobre 2021): 197–205. http://dx.doi.org/10.1007/s00217-021-03873-0.
Weikart, Daphne, Vijaya Indukuri, Kathryn Racine, Andrew Neilson e Joshua Lambert. "Impact of Fermentation and Roasting on the Gut Health Protective Effects of Cocoa in High-Fat Diet Fed Mice". Current Developments in Nutrition 4, Supplement_2 (29 maggio 2020): 1542. http://dx.doi.org/10.1093/cdn/nzaa068_027.
Afoakwa, EO, E. Ofosu-Ansah, AS Budu, H. Mensah-Brown e JF Takrama. "Roasting effects on phenolic content and free-radical scavenging activities of pulp preconditioned and fermented cocoa (Theobroma cacao) beans". African Journal of Food, Agriculture, Nutrition and Development 15, n. 68 (23 febbraio 2015): 9635–50. http://dx.doi.org/10.18697/ajfand.68.13690.
Racine, Kathryn C., Brian D. Wiersema, Laura E. Griffin, Lauren A. Essenmacher, Andrew H. Lee, Helene Hopfer, Joshua D. Lambert, Amanda C. Stewart e Andrew P. Neilson. "Flavanol Polymerization Is a Superior Predictor of α-Glucosidase Inhibitory Activity Compared to Flavanol or Total Polyphenol Concentrations in Cocoas Prepared by Variations in Controlled Fermentation and Roasting of the Same Raw Cocoa Beans". Antioxidants 8, n. 12 (11 dicembre 2019): 635. http://dx.doi.org/10.3390/antiox8120635.
La Mantia, Alessandro, Federica Ianni, Aurélie Schoubben, Marco Cespi, Klemen Lisjak, Davide Guarnaccia, Roccaldo Sardella e Paolo Blasi. "Effect of Cocoa Roasting on Chocolate Polyphenols Evolution". Antioxidants 12, n. 2 (13 febbraio 2023): 469. http://dx.doi.org/10.3390/antiox12020469.
Prasetyo, Muhammad Dwi, Yulistiati Nengsih, Ridawati Marpaung e Lizyanti Andriyani. "Pengaruh Lama Penyangraian Terhadap Karateristik Kimia dan Mutu Organoleptik Pasta Cokelat". Jurnal Media Pertanian 9, n. 1 (29 aprile 2024): 46. http://dx.doi.org/10.33087/jagro.v9i1.230.
García-Alamilla, Pedro, Laura Mercedes Lagunes-Gálvez, Juan Barajas-Fernández e Ricardo García-Alamilla. "Physicochemical Changes of Cocoa Beans during Roasting Process". Journal of Food Quality 2017 (2017): 1–11. http://dx.doi.org/10.1155/2017/2969324.
Nurhayati, Nurhayati, Francis Maria Constance Sigit Setyabudi, Djagal Wiseso Marseno e Supriyanto Supriyanto. "The Effects of Roasting Time of Unfermented Cocoa Liquor Using the Oil Bath Methods on Physicochemical Properties and Volatile Compound Profiles". agriTECH 39, n. 1 (6 settembre 2019): 36. http://dx.doi.org/10.22146/agritech.33103.
Lin, Li-Yun, Kwei-Fan Chen, Lin-Ling Changchien, Kuan-Chou Chen e Robert Y. Peng. "Volatile Variation of Theobroma cacao Malvaceae L. Beans Cultivated in Taiwan Affected by Processing via Fermentation and Roasting". Molecules 27, n. 10 (10 maggio 2022): 3058. http://dx.doi.org/10.3390/molecules27103058.
Rawel, Harshadrai, Gerd Huschek, Sorel Sagu e Thomas Homann. "Cocoa Bean Proteins—Characterization, Changes and Modifications due to Ripening and Post-Harvest Processing". Nutrients 11, n. 2 (19 febbraio 2019): 428. http://dx.doi.org/10.3390/nu11020428.
Fitriana, Hana Nur, Ronny Purwadi e Made Tri Ari Penia Kresnowati. "Pemetaan Pengaruh Proses Pengolahan pada Kualitas Biji Kakao Menggunakan Metode Metabolik Profiling dengan GC/MS". Reaktor 17, n. 3 (3 ottobre 2017): 132. http://dx.doi.org/10.14710/reaktor.17.3.132-139.
Sabahannur, St, Suraedah Alimuddin e Rahmawati. "Changes in Phenol Level and Antioxidant Activity of Cocoa Beans During Fermentation and Roasting". Journal of Food Research 7, n. 4 (20 maggio 2018): 23. http://dx.doi.org/10.5539/jfr.v7n4p23.
Brunetto, Maria Del Rosario, Máximo Aurelio Gallignani de Bernardi, Wendy Josefina Orozco Contreras, Sabrina Del Sol Clavijo Roa, Yelitza Josefina Delgado Cayama, Carlos Daniel Ayala Montilla e Alexis Zambrano García. "RP-HPLC-DAD determination of free amino acids in cocoa samples during fermentation and roasting". Revista Colombiana de Química 49, n. 1 (1 gennaio 2020): 11–19. http://dx.doi.org/10.15446/rev.colomb.quim.v1n49.77811.
Muhammad, Dimas Rahadian Aji, Dwi Larasatie Nur Fibri, Arifin Dwi Saputro e Wenny Bekti Sunarharum. "Investigating the elicited emotion of single-origin chocolate towards sustainable chocolate production in Indonesia". Open Agriculture 7, n. 1 (1 gennaio 2022): 382–91. http://dx.doi.org/10.1515/opag-2022-0095.
Domínguez-Pérez, Leydy Ariana, Ignacio Concepción-Brindis, Laura Mercedes Lagunes-Gálvez, Juan Barajas-Fernández, Facundo Joaquín Márquez-Rocha e Pedro García-Alamilla. "Kinetic Studies and Moisture Diffusivity During Cocoa Bean Roasting". Processes 7, n. 10 (21 ottobre 2019): 770. http://dx.doi.org/10.3390/pr7100770.
Sihombing, Monang, Dhanang Puspita e Mayer Tinting Sirenden. "Fragrance Formation in the of Cocoa Roasted Process (Theobroma cacao) with Roaster Temperature Variation using a Vacuum Drying Oven". Jurnal Kimia Sains dan Aplikasi 21, n. 3 (3 agosto 2018): 155–60. http://dx.doi.org/10.14710/jksa.21.3.155-160.
Dugo, Laura, Giusy Tripodo, Luca Santi e Chiara Fanali. "Cocoa Polyphenols: Chemistry, Bioavailability and Effects on Cardiovascular Performance". Current Medicinal Chemistry 25, n. 37 (7 gennaio 2019): 4903–17. http://dx.doi.org/10.2174/0929867323666160919094339.
Ramlah, Sitti. "KARAKTERISTIK MUTU DAN CITARASA COKELAT KAYA POLIFENOL". Jurnal Industri Hasil Perkebunan 11, n. 1 (15 giugno 2016): 23–32. http://dx.doi.org/10.33104/jihp.v11i1.3553.
Brito, Edy Sousa de, Nelson Horacio Pezoa García e Allan César Amancio. "Use of a proteolytic enzyme in cocoa (Theobroma cacao L.) processing". Brazilian Archives of Biology and Technology 47, n. 4 (agosto 2004): 553–58. http://dx.doi.org/10.1590/s1516-89132004000400008.
Quelal, Orlando Meneses, David Pilamunga Hurtado, Andrés Arroyo Benavides, Pamela Vidaurre Alanes e Norka Vidaurre Alanes. "Key Aromatic Volatile Compounds from Roasted Cocoa Beans, Cocoa Liquor, and Chocolate". Fermentation 9, n. 2 (11 febbraio 2023): 166. http://dx.doi.org/10.3390/fermentation9020166.
youssef, mohamed. "Effect of Roasting on Physicochemical Properties of Cocoa Beans". Alexandria Journal of Food Science and Technology 16, n. 2 (1 dicembre 2019): 1–7. http://dx.doi.org/10.21608/ajfs.2019.14658.1012.
VALIENTE, C., R. M. ESTEBAN, E. MOLLÁ e F. J. LÓPEZ-ANDRÉU. "Roasting Effects on Dietary Fiber Composition of Cocoa Beans". Journal of Food Science 59, n. 1 (gennaio 1994): 123–24. http://dx.doi.org/10.1111/j.1365-2621.1994.tb06914.x.
Redgwell, R. J., V. Trovato e D. Curti. "Cocoa bean carbohydrates: roasting-induced changes and polymer interactions". Food Chemistry 80, n. 4 (aprile 2003): 511–16. http://dx.doi.org/10.1016/s0308-8146(02)00320-5.
Nascimento, Maristela da Silva do, Daniela Merlo Brum, Pamela Oliveira Pena, Maria Isabel Berto e Priscilla Efraim. "Inactivation of Salmonella during cocoa roasting and chocolate conching". International Journal of Food Microbiology 159, n. 3 (ottobre 2012): 225–29. http://dx.doi.org/10.1016/j.ijfoodmicro.2012.08.017.
Jinap, Selamat, e Paul S. Dimick. "Effect of roasting on acidic characteristics of cocoa beans". Journal of the Science of Food and Agriculture 54, n. 2 (1991): 317–21. http://dx.doi.org/10.1002/jsfa.2740540220.
Akoa, Simon Perrez, Jules Christian Djoko Kouam, Martine Louise Ondobo, Jude Manga Ndjaga, Pierre François Djocgoue e Pierre Effa Onomo. "Identification of Methylxanthines and Phenolic Compounds by UPLC-DAD-ESI-MS OTOF and Antioxidant Capacities of Beans and Dark Chocolate Bars from Three Trinitario×Forastero Cocoa (Theobroma cacao L.) Hybrids". Journal of Food Research 10, n. 2 (10 marzo 2021): 32. http://dx.doi.org/10.5539/jfr.v10n2p32.
Tušek, Kristina, Davor Valinger, Tamara Jurina, Tea Sokač Cvetnić, Jasenka Gajdoš Kljusurić e Maja Benković. "Bioactives in Cocoa: Novel Findings, Health Benefits, and Extraction Techniques". Separations 11, n. 4 (19 aprile 2024): 128. http://dx.doi.org/10.3390/separations11040128.
Aldas-Morejon, Jhonnatan, Víctor Otero-Tuarez, Karol Revilla-Escobar, María Carrillo-Pisco e Damaris Sánchez-Aguilera. "Incidence of roasting on the physical-chemical characteristics and alkaloids of the cocoa husk (Theobroma cacao) and its effect on the organoleptic properties of an infusio". Agroindustrial Science 13, n. 1 (2 maggio 2023): 15–21. http://dx.doi.org/10.17268/agroind.sci.2023.01.02.
Krysiak, W. "Effects of convective and microwave roasting on the physicochemical properties of cocoa beans and cocoa butter extracted from this material". Grasas y Aceites 62, n. 4 (29 settembre 2011): 467–78. http://dx.doi.org/10.3989/gya.114910.
Lada, Yulius Gae, Supriyanto Supriyanto e Purnama Darmadji. "PENGARUH PERENDAMAN BIJI KAKAO KERING DAN BAHAN ALAT SANGRAI TERHADAP SIFAT FISIK DAN PROFIL SENYAWA VOLATIL KAKAO SANGRAI SERTA SIFAT SENSORIS COKELAT BATANG YANG DIHASILKAN". Jurnal Agritech 34, n. 04 (11 febbraio 2015): 439. http://dx.doi.org/10.22146/agritech.9439.
Fernández-Romero, Editha, Segundo G. Chavez-Quintana, Raúl Siche, Efraín M. Castro-Alayo e Fiorella P. Cardenas-Toro. "The Kinetics of Total Phenolic Content and Monomeric Flavan-3-ols during the Roasting Process of Criollo Cocoa". Antioxidants 9, n. 2 (9 febbraio 2020): 146. http://dx.doi.org/10.3390/antiox9020146.
Andruszkiewicz, Paweł J., Marcello Corno e Nikolai Kuhnert. "HPLC-MS-based design of experiments approach on cocoa roasting". Food Chemistry 360 (ottobre 2021): 129694. http://dx.doi.org/10.1016/j.foodchem.2021.129694.
Rojas, Myriam, David Granados, Jessi Osorio e Farid Chejne. "Analysis of cocoa particle roasting process in a μ-reactor". Journal of Food Engineering 330 (ottobre 2022): 111102. http://dx.doi.org/10.1016/j.jfoodeng.2022.111102.
Krysiak, Wiesława. "Influence of roasting conditions on coloration of roasted cocoa beans". Journal of Food Engineering 77, n. 3 (dicembre 2006): 449–53. http://dx.doi.org/10.1016/j.jfoodeng.2005.07.013.
De Vuyst, Luc, e Frédéric Leroy. "Functional role of yeasts, lactic acid bacteria and acetic acid bacteria in cocoa fermentation processes". FEMS Microbiology Reviews 44, n. 4 (18 maggio 2020): 432–53. http://dx.doi.org/10.1093/femsre/fuaa014.
Mahrizal, Mahrizal, Julia Julia e Arjuniadi Arjuniadi. "Pengembangan Aneka Produk Hilir dari Biji Kakao untuk Meningkatkan Pengetahuan dan Pendapatan Masyarakat". Prima Abdika: Jurnal Pengabdian Masyarakat 3, n. 4 (13 dicembre 2023): 519–28. http://dx.doi.org/10.37478/abdika.v3i4.3377.
Juanda, Juanda, Zalniati Fonna Rozali e Hanif Syahputra. "Standardisasi Waktu Kerja Pada Unit Pengolahan Kakao, Koperasi Rimbun, Pidie Jaya". Rona Teknik Pertanian 5, n. 2 (1 ottobre 2012): 355–63. http://dx.doi.org/10.17969/rtp.v5i2.233.