Artigos de revistas sobre o 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.º 2 (26 de janeiro de 2019): 212. http://dx.doi.org/10.22146/jntt.42758.
Texto completo da fonteFakhlaei, R., Rozzamri A. e N. Hussain. "Composition, color and antioxidant properties of cocoa shell at different roasting temperatures". Food Research 4, n.º 3 (17 de dezembro de 2019): 585–93. http://dx.doi.org/10.26656/fr.2017.4(3).251.
Texto completo da fonteDewi, Kurnia Herlina, Meizul Zuki e Mulad Subagio. "STUDY OF TEMPERATURE AND ROASTING TIME ON THE QUALITY OF COCOA POWDER". Jurnal Agroindustri 2, n.º 1 (31 de maio de 2012): 41–52. http://dx.doi.org/10.31186/j.agroind.2.1.41-52.
Texto completo da fonteFirmanto, Hendy. "Cocoa Butter Characteristic on Different Roasting Temperature and Its Final Sensory Profiles". Pelita Perkebunan (a Coffee and Cocoa Research Journal) 34, n.º 3 (31 de dezembro de 2018): 175–82. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v34i3.312.
Texto completo da fonteAwaliyah, 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.º 1 (1 de setembro de 2023): 012160. http://dx.doi.org/10.1088/1755-1315/1230/1/012160.
Texto completo da fonteLambert, 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 de maio de 2020): 421. http://dx.doi.org/10.1093/cdn/nzaa045_054.
Texto completo da fonteSchouteten, 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.º 4 (19 de fevereiro de 2023): 887. http://dx.doi.org/10.3390/foods12040887.
Texto completo da fonte., 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.º 3 (30 de dezembro de 2022): 200–210. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v38i3.524.
Texto completo da fonteWeikart, 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 (junho de 2021): 380. http://dx.doi.org/10.1093/cdn/nzab037_090.
Texto completo da fonteFebri 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.º 1 (31 de março de 2022): 27–31. http://dx.doi.org/10.36526/jipang.v4i1.2676.
Texto completo da fonteMarpaung, 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.º 1 (29 de abril de 2024): 39. http://dx.doi.org/10.33087/jagro.v9i1.229.
Texto completo da fonteRama 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.º 4 (11 de dezembro de 2018): 374. http://dx.doi.org/10.24843/jrma.2018.v06.i04.p12.
Texto completo da fonteUtami, Ratri Retno. "ANTIOKSIDAN BIJI KAKAO: PENGARUH FERMENTASI DAN PENYANGRAIAN TERHADAP PERUBAHANNYA (ULASAN)". Jurnal Industri Hasil Perkebunan 13, n.º 2 (28 de dezembro de 2018): 75–85. http://dx.doi.org/10.33104/jihp.v13i2.4062.
Texto completo da fonteFüllemann, Daniela, Silva D. Neiens e Martin Steinhaus. "Impact of processing on important cocoa off-flavour compounds". European Food Research and Technology 248, n.º 1 (8 de outubro de 2021): 197–205. http://dx.doi.org/10.1007/s00217-021-03873-0.
Texto completo da fonteWeikart, 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 de maio de 2020): 1542. http://dx.doi.org/10.1093/cdn/nzaa068_027.
Texto completo da fonteAfoakwa, 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.º 68 (23 de fevereiro de 2015): 9635–50. http://dx.doi.org/10.18697/ajfand.68.13690.
Texto completo da fonteRacine, 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.º 12 (11 de dezembro de 2019): 635. http://dx.doi.org/10.3390/antiox8120635.
Texto completo da fonteLa 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.º 2 (13 de fevereiro de 2023): 469. http://dx.doi.org/10.3390/antiox12020469.
Texto completo da fontePrasetyo, 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.º 1 (29 de abril de 2024): 46. http://dx.doi.org/10.33087/jagro.v9i1.230.
Texto completo da fonteGarcía-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.
Texto completo da fonteNurhayati, 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.º 1 (6 de setembro de 2019): 36. http://dx.doi.org/10.22146/agritech.33103.
Texto completo da fonteLin, 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.º 10 (10 de maio de 2022): 3058. http://dx.doi.org/10.3390/molecules27103058.
Texto completo da fonteRawel, 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.º 2 (19 de fevereiro de 2019): 428. http://dx.doi.org/10.3390/nu11020428.
Texto completo da fonteFitriana, 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.º 3 (3 de outubro de 2017): 132. http://dx.doi.org/10.14710/reaktor.17.3.132-139.
Texto completo da fonteSabahannur, 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.º 4 (20 de maio de 2018): 23. http://dx.doi.org/10.5539/jfr.v7n4p23.
Texto completo da fonteBrunetto, 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.º 1 (1 de janeiro de 2020): 11–19. http://dx.doi.org/10.15446/rev.colomb.quim.v1n49.77811.
Texto completo da fonteMuhammad, 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.º 1 (1 de janeiro de 2022): 382–91. http://dx.doi.org/10.1515/opag-2022-0095.
Texto completo da fonteDomínguez-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.º 10 (21 de outubro de 2019): 770. http://dx.doi.org/10.3390/pr7100770.
Texto completo da fonteSihombing, 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.º 3 (3 de agosto de 2018): 155–60. http://dx.doi.org/10.14710/jksa.21.3.155-160.
Texto completo da fonteDugo, Laura, Giusy Tripodo, Luca Santi e Chiara Fanali. "Cocoa Polyphenols: Chemistry, Bioavailability and Effects on Cardiovascular Performance". Current Medicinal Chemistry 25, n.º 37 (7 de janeiro de 2019): 4903–17. http://dx.doi.org/10.2174/0929867323666160919094339.
Texto completo da fonteRamlah, Sitti. "KARAKTERISTIK MUTU DAN CITARASA COKELAT KAYA POLIFENOL". Jurnal Industri Hasil Perkebunan 11, n.º 1 (15 de junho de 2016): 23–32. http://dx.doi.org/10.33104/jihp.v11i1.3553.
Texto completo da fonteBrito, 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.º 4 (agosto de 2004): 553–58. http://dx.doi.org/10.1590/s1516-89132004000400008.
Texto completo da fonteQuelal, 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.º 2 (11 de fevereiro de 2023): 166. http://dx.doi.org/10.3390/fermentation9020166.
Texto completo da fonteyoussef, mohamed. "Effect of Roasting on Physicochemical Properties of Cocoa Beans". Alexandria Journal of Food Science and Technology 16, n.º 2 (1 de dezembro de 2019): 1–7. http://dx.doi.org/10.21608/ajfs.2019.14658.1012.
Texto completo da fonteVALIENTE, 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.º 1 (janeiro de 1994): 123–24. http://dx.doi.org/10.1111/j.1365-2621.1994.tb06914.x.
Texto completo da fonteRedgwell, R. J., V. Trovato e D. Curti. "Cocoa bean carbohydrates: roasting-induced changes and polymer interactions". Food Chemistry 80, n.º 4 (abril de 2003): 511–16. http://dx.doi.org/10.1016/s0308-8146(02)00320-5.
Texto completo da fonteNascimento, 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.º 3 (outubro de 2012): 225–29. http://dx.doi.org/10.1016/j.ijfoodmicro.2012.08.017.
Texto completo da fonteJinap, Selamat, e Paul S. Dimick. "Effect of roasting on acidic characteristics of cocoa beans". Journal of the Science of Food and Agriculture 54, n.º 2 (1991): 317–21. http://dx.doi.org/10.1002/jsfa.2740540220.
Texto completo da fonteAkoa, 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.º 2 (10 de março de 2021): 32. http://dx.doi.org/10.5539/jfr.v10n2p32.
Texto completo da fonteTušek, 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.º 4 (19 de abril de 2024): 128. http://dx.doi.org/10.3390/separations11040128.
Texto completo da fonteAldas-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.º 1 (2 de maio de 2023): 15–21. http://dx.doi.org/10.17268/agroind.sci.2023.01.02.
Texto completo da fonteKrysiak, 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.º 4 (29 de setembro de 2011): 467–78. http://dx.doi.org/10.3989/gya.114910.
Texto completo da fonteLada, 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.º 04 (11 de fevereiro de 2015): 439. http://dx.doi.org/10.22146/agritech.9439.
Texto completo da fonteFernández-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.º 2 (9 de fevereiro de 2020): 146. http://dx.doi.org/10.3390/antiox9020146.
Texto completo da fonteAndruszkiewicz, Paweł J., Marcello Corno e Nikolai Kuhnert. "HPLC-MS-based design of experiments approach on cocoa roasting". Food Chemistry 360 (outubro de 2021): 129694. http://dx.doi.org/10.1016/j.foodchem.2021.129694.
Texto completo da fonteRojas, Myriam, David Granados, Jessi Osorio e Farid Chejne. "Analysis of cocoa particle roasting process in a μ-reactor". Journal of Food Engineering 330 (outubro de 2022): 111102. http://dx.doi.org/10.1016/j.jfoodeng.2022.111102.
Texto completo da fonteKrysiak, Wiesława. "Influence of roasting conditions on coloration of roasted cocoa beans". Journal of Food Engineering 77, n.º 3 (dezembro de 2006): 449–53. http://dx.doi.org/10.1016/j.jfoodeng.2005.07.013.
Texto completo da fonteDe 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.º 4 (18 de maio de 2020): 432–53. http://dx.doi.org/10.1093/femsre/fuaa014.
Texto completo da fonteMahrizal, 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.º 4 (13 de dezembro de 2023): 519–28. http://dx.doi.org/10.37478/abdika.v3i4.3377.
Texto completo da fonteJuanda, Juanda, Zalniati Fonna Rozali e Hanif Syahputra. "Standardisasi Waktu Kerja Pada Unit Pengolahan Kakao, Koperasi Rimbun, Pidie Jaya". Rona Teknik Pertanian 5, n.º 2 (1 de outubro de 2012): 355–63. http://dx.doi.org/10.17969/rtp.v5i2.233.
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