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The effect of extrusion on the physical and chemical properties of alkalized cocoa

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The effect of extrusion on the physical and chemical properties of alkalized cocoa

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Valverde, D.; Sánchez-Jiménez, V.; Barat Baviera, JM.; Pérez-Esteve, É. (2021). The effect of extrusion on the physical and chemical properties of alkalized cocoa. Innovative Food Science & Emerging Technologies. 73:1-8. https://doi.org/10.1016/j.ifset.2021.102768

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/184440

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Title: The effect of extrusion on the physical and chemical properties of alkalized cocoa
Author: Valverde, D. Sánchez-Jiménez, Virginia Barat Baviera, José Manuel Pérez-Esteve, Édgar
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] Traditional alkalization, essential for darkening color, modifying flavor and increasing cocoa powder solubility, is a discontinuous time-consuming technique that employs considerable energy. We herein propose extrusion ...[+]
Subjects: Extrusion , Alkalization , Cocoa , Dutching
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Source:
Innovative Food Science & Emerging Technologies. (issn: 1466-8564 )
DOI: 10.1016/j.ifset.2021.102768
Publisher:
Elsevier
Publisher version: https://doi.org/10.1016/j.ifset.2021.102768
Project ID:
info:eu-repo/grantAgreement/AGENCIA ESTATAL DE INVESTIGACION//RTC-2016-5241-2//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/
Thanks:
This work was supported by the Spanish Government and European Regional Development Fund (Project RTC-2016-5241-2).
Type: Artículo

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