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Changes in cocoa properties induced by the alkalization process: A review

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Changes in cocoa properties induced by the alkalization process: A review

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Valverde-Garcia, D.; Pérez-Esteve, É.; Barat Baviera, JM. (2020). Changes in cocoa properties induced by the alkalization process: A review. Comprehensive Reviews in Food Science and Food Safety. 19(4):2200-2221. https://doi.org/10.1111/1541-4337.12581

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Título: Changes in cocoa properties induced by the alkalization process: A review
Autor: Valverde-Garcia, Damián Pérez-Esteve, Édgar Barat Baviera, José Manuel
Entidad UPV: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Fecha difusión:
Resumen:
[EN] Alkalization, also known as "Dutching," is an optional, but very useful, step taken in the production chain of cocoa to darken its color, modify its taste, and increase natural cocoa solubility. Over the years, various ...[+]
Palabras clave: Alkalization , Cocoa , Color , Composition , Flavor , Solubility
Derechos de uso: Reserva de todos los derechos
Fuente:
Comprehensive Reviews in Food Science and Food Safety. (issn: 1541-4337 )
DOI: 10.1111/1541-4337.12581
Editorial:
Blackwell Publishing
Versión del editor: https://doi.org/10.1111/1541-4337.12581
Código del Proyecto:
info:eu-repo/grantAgreement/MINECO//RTC-2016-5241-2/ES/Estudio de la relación entre variables de procesado y cambios en la composición nutricional y perfil funcional del cacao en polvo. Desarrollo de una metodología predictiva aplicada al procesamiento/
Agradecimientos:
European Regional Development Fund, Grant/Award Number: Project RTC-2016-5241-2; Ministerio deEconomia y Competitividad, Grant/Award Number: Project RTC-2016-5241-2
Tipo: Artículo

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