Physicochemical Phenomena in the Roasting of Cocoa (Theobroma cacao L.)
Myriam Rojas, Arne Hommes, Hero J. Heeres, Farid Chejne
Topics & Concepts
RoastingAromaFlavorMaillard reactionBrowningChemistryCOCOA BEANPolyphenolChemical reactionMelanoidinFood sciencePulp and paper industryOrganic chemistryAntioxidantFermentationEngineeringPhysical chemistryFood Chemistry and Fat AnalysisCocoa and Sweet Potato AgronomyMicroencapsulation and Drying Processes