Nombre de documents : 4.
Effect of aroma potential of Saccharomyces cerevisiae fermentation on the volatile profile of raw cocoa and sensory attributes of chocolate produced thereof.
Assi Clair Brice Judicaël, Koné Maï K., Kouamé K., Lahon Marie-Christine, Berthiot Laurent, Durand Noel, Lebrun Marc, Julien-Ortiz A., Maraval Isabelle, Boulanger Renaud, Guehi Tagro Simplice.
2019.
European Food Research and Technology,
245 (7) : 1459-1471.
Influence of specific Saccharomyces cerevisiae yeats on cocoa beans flavor and final chocolate quality.
Julien-Ortiz A., Poirot Pierre, Vian Othilie, Quintana Sabine, Laurens Jean-Marc, Kouame Christelle, Grabulos Joël, Lahon Marie-Christine, Lebrun Marc, Boulanger Renaud.
2019.
In : Cocotea 2019 book of abstracts. Jacobs University Bremen
. Bremen : Jacobs University Bremen, Résumé, 14-15.
International Congress on Cocoa Coffee and Tea. 5, Bremen, Allemagne, 26 Juin 2019/28 Juin 2019.
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Inoculation of two selected Saccharomyces cerevisiae during cocoa beans fermentation process : effect on the aroma quality of raw cocoa material and sensorial properties of resulted chocolate.
Assi-Clair Brice Judicaël, Guehi Tagro Simplice, Koné Maï K., Lahon Marie-Christine, Berthiot Laurent, Durand Noël, Lebrun Marc, Julien-Ortiz A., Maraval Isabelle, Boulanger Renaud.
2017.
. Universita Del Piemonte Orientale, Universita Degli Studi Di Torino
. Turin : s.n., 1 poster
International Conference on Cocoa Coffee and Tea 2017. 4, Turin, Italie, 25 Juin 2017/28 Juin 2017.
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