Nombre de documents : 19.
Sugar profile and volatile aroma composition in fermented dried beans and roasted nibs from six controlled pollinated Cameroonian fine-flavor cocoa (Theobroma cacao L.) hybrids.
Perrez Akoa Simon, Boulanger Renaud, Effa Onomo Pierre, Lebrun Marc, Ondobo Martine Louise, Lahon Marie-Christine, Ntyam Mendo Samuel Arsene, Niemenak Nicolas, Djocgoue Pierre-François.
2023.
Food Bioscience,
53:102603, 15 p.
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Role of dewatering and roasting parameters on the quality of handmade gari.
Dahdouh Layal, Escobar Andrés, Rondet Eric, Ricci Julien, Fliedel Geneviève, Adinsi Laurent, Dufour Dominique, Cuq Bernard, Delalonde Michèle.
2021.
International Journal of Food Science and Technology,
56 (3), n.spéc. Consumers have their say: Assessing preferred quality traits of roots, tubers and cooking bananas, and implications for breeding : 1298-1310.
The variety, roasting, processing, and type of cultivation determine the low OTA levels of commercialized coffee in Chiapas State, Mexico.
Aguilar-Alvarez Maria Eugenia, Saucedo-Castaneda Gerardo, Durand Noël, Perraud-Gaime Isabelle, González-Robles Rosa Obdulia, Rodríguez-Serrano Gabriela Mariana.
2021.
Food Control,
126:108088, 7 p.
Prévisualisation |
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Wood torrefaction in Europe : an overview and its perspectives.
Girard Philippe, Permadi Pipin, Mouras Sylvie, Napoli Alfredo.
2000.
In : Forests and society : The role of research. Poster abstracts. Jandl Robert (ed.), Devall Margaret (ed.), Khorchidi Margarete (ed.), Schimpf Eva (ed.), Wolfrum Gerda (ed.), Krishnapillay Baskaran (ed.). IUFRO
. Vienna : IUFRO, 234-235.
IUFRO World Congress. 21, Kuala Lumpur, Malaisie, 7 Août 2000/12 Août 2000.
Formation de l'arôme cacao.
Cros Emile, Jeanjean Nathalie.
1998.
In : Cacao et chocolat. Production, utilisation, caractéristiques. Pontillon J. (ed.)
. Paris : Technique et documentation Lavoisier, 187-206.
(Collection sciences et techniques agro-alimentaires)
ISBN 2-7430-0174-7
Prévisualisation |
Torréfaction.
Cros Emile.
1998.
In : Cacao et chocolat. Production, utilisation, caractéristiques. Pontillon J. (ed.)
. Paris : Technique et documentation Lavoisier, 241-268.
(Collection sciences et techniques agro-alimentaires)
ISBN 2-7430-0174-7
Cocoa flavour : correlation between non-volatile and volatile compounds.
Jeanjean Nathalie, Cros Emile, Flori Albert.
1996.
In : Proceedings of the Malaysian international cocoa conference = [Compte rendu de la conférence internationale sur le cacao de Malaisie]. Jinap Selamat (ed.), Bong Chui Lian (ed.), Tan Kim Lai (ed.), Wan Rahimah Wan Ishak (ed.), Mastura Mansor (ed.); MCB
. Kota Kinabalu : Malaysian Cocoa Board, 296-308.
Malaysian international cocoa conference, Kuala Lumpur, Malaisie, 20 Octobre 1994/21 Octobre 1994.
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