Servent A., Boulanger R., Davrieux F., Pinot M.N., Tardan E., Forestier-Chiron N., Hue C.
2018
Cocoa fermentation is a crucial step for the development of cocoa aroma and precursors of high quality cocoa and by-products. This bioprocess has been studied for years to understand cocoa chemical changes but some matters concerning changes in fat content remain that are investigated in this work. Changes in the quantity (free and total fat), extractability and composition of cocoa butter were ...
Composition des produits alimentaires; Traitement et conservation des produits alimentaires
2018
Cocoa fermentation is a crucial step for the development of cocoa aroma and precursors of high quality cocoa and by-products. This bioprocess has been studied for years to understand cocoa chemical changes but some matters concerning changes in fat content remain that are investigated in this work. Changes in the quantity (free and total fat), extractability and composition of cocoa butter were ...
Composition des produits alimentaires; Traitement et conservation des produits alimentaires