Fluidized-Bed-Roasted Cocoa Has Different Chemical Characteristics than Conventionally Roasted Cocoa

[Image: see text] The roasting process can modulate sensory and physicochemical characteristics of cocoa. This study compared the chemical characteristics of cocoa nibs roasted by a convective oven [slow roasting—(SR)] vs cocoa nibs roasted in a fluidized bed roaster [fast roasting—(FR)] at two temp...

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Detalles Bibliográficos
Autores principales: Peña-Correa, Ruth Fabiola, Mogol, Burçe Ataç, Fryganas, Christos, Fogliano, Vincenzo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Chemical Society 2023
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10326883/
https://www.ncbi.nlm.nih.gov/pubmed/37352390
http://dx.doi.org/10.1021/acs.jafc.3c01678

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10326883/
https://www.ncbi.nlm.nih.gov/pubmed/37352390
http://dx.doi.org/10.1021/acs.jafc.3c01678

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