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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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dc.contributor.author Valverde-Garcia, Damián es_ES
dc.contributor.author Pérez-Esteve, Édgar es_ES
dc.contributor.author Barat Baviera, José Manuel es_ES
dc.date.accessioned 2021-05-01T03:31:24Z
dc.date.available 2021-05-01T03:31:24Z
dc.date.issued 2020-07 es_ES
dc.identifier.issn 1541-4337 es_ES
dc.identifier.uri http://hdl.handle.net/10251/165842
dc.description.abstract [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 attempts have been made to design new and more effective alkalization methods. Moreover, different authors have attempted to elucidate the impact of alkalization on the physicochemical, nutritional, functional, microbiological, and sensory characteristics of alkalized cocoa. The aim of this review is to provide a clear guide about not only the conditions that can be applied to alkalize cocoa, but also the reported effects of alkalization on the nutritional, functional, microbiological, and sensory characteristics of cocoa. The first part of this review describes different cocoa alkalization systems and how they can be tuned to induce specific changes in cocoa properties. The second part is a holistic analysis of the effects of the alkalization process on different cocoa features, performed by emphasizing the biochemistry behind all these transformations. es_ES
dc.description.sponsorship European Regional Development Fund, Grant/Award Number: Project RTC-2016-5241-2; Ministerio deEconomia y Competitividad, Grant/Award Number: Project RTC-2016-5241-2 es_ES
dc.language Inglés es_ES
dc.publisher Blackwell Publishing es_ES
dc.relation.ispartof Comprehensive Reviews in Food Science and Food Safety es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Alkalization es_ES
dc.subject Cocoa es_ES
dc.subject Color es_ES
dc.subject Composition es_ES
dc.subject Flavor es_ES
dc.subject Solubility es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Changes in cocoa properties induced by the alkalization process: A review es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1111/1541-4337.12581 es_ES
dc.relation.projectID 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/ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation 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 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1111/1541-4337.12581 es_ES
dc.description.upvformatpinicio 2200 es_ES
dc.description.upvformatpfin 2221 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 19 es_ES
dc.description.issue 4 es_ES
dc.identifier.pmid 33337074 es_ES
dc.relation.pasarela S\413898 es_ES
dc.contributor.funder European Regional Development Fund es_ES
dc.contributor.funder Ministerio de Economía y Competitividad es_ES
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dc.subject.ods 02.- Poner fin al hambre, conseguir la seguridad alimentaria y una mejor nutrición, y promover la agricultura sostenible es_ES


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