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Publication : international journal of food properties

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Academic Journal

Acoustic and mechanical testing of commercial cocoa powders.

Authors : Lapčík, Lubomír^1,2 (AUTHOR) ; Lapčíkova, Barbora^1,2 (AUTHOR); Gautam, Shweta² (AUTHOR)

Source: International Journal of Food Properties. 2022, Vol. 25 Issue 1, p2184-2197. 14p.

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Academic Journal

Physicochemical and oxidative stability of indigenous traditional tengkawang butter as potential cocoa butter equivalent (CBE).

Authors : Darmawan, Muhammad Arif¹ (AUTHOR); Ramadhan, Muhammad Yusuf Arya¹ (AUTHOR); Curie, Catia Angli¹ (AUTHOR)

Source: International Journal of Food Properties. 2022, Vol. 25 Issue 1, p780-791. 12p. 2 Charts, 4 Graphs.

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Academic Journal

Utilization of mango seed oil as a cocoa butter replacer for the development of innovative chocolate.

Authors : Abbas, Suleman¹ (AUTHOR); Shahbaz, Muhammad¹ (AUTHOR); Ahmad, Shabbir¹ (AUTHOR)

Source: International Journal of Food Properties. 2023, Vol. 26 Issue 2, p3226-3240. 15p. 7 Charts, 4 Graphs.

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Academic Journal

Nutritional quality and sensory evaluation of dabai-fortified cocoa bar.

Authors : Azlan, Azrina^1,2,3 ; Khoo, Hock Eng¹; Shapie, Wan Khairunisa Wan¹

Source: International Journal of Food Properties. 2020, Vol. 23 Issue 1, p1324-1336. 13p.

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Academic Journal

Antioxidant activity and characteristics of a cocoa drink formulated with encapsulated green coffee extract.

Authors : Indiarto, Rossi¹ (AUTHOR) ; Rahimah, Souvia¹ (AUTHOR); Subroto, Edy¹ (AUTHOR)

Source: International Journal of Food Properties. 2022, Vol. 25 Issue 1, p2477-2494. 18p.

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Academic Journal

Characterization of volatile compounds in Criollo, Forastero, and Trinitario cocoa seeds (Theobroma cacao L.) in China.

Authors : Qin, Xiao-Wei^1,2 (AUTHOR); Lai, Jian-Xiong¹ (AUTHOR); Tan, Le-He^1,2,3 (AUTHOR)

Source: International Journal of Food Properties. 2017, Vol. 20 Issue 10, p2261-2275. 15p. 2 Charts, 6 Graphs.

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Academic Journal

Combination of the Simple Additive (SAW) Approach and Mixture Design to Determine Optimum Cocoa Combination of the Hot Chocolate Beverage.

Authors : Dogan, Mahmut¹ (AUTHOR) ; Aktar, Tuğba^2,3 (AUTHOR); Toker, Omer Said⁴ (AUTHOR)

Source: International Journal of Food Properties. 2015, Vol. 18 Issue 8, p1677-1692. 16p. 2 Diagrams, 5 Charts, 4 Graphs.

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Academic Journal

Composition and thermal analysis of ternary mixtures of avocado fat:palm stearin:cocoa butter (Avo:PS:CB).

Authors : Noorzyanna, Yanty¹ (AUTHOR) ; Marikkar, Nazrim² (AUTHOR); Mustafa, Shuhaimi¹ (AUTHOR)

Source: International Journal of Food Properties. 2017, Vol. 20 Issue 2, p465-474. 10p.

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Academic Journal

Characterization and comparison of key aroma-active compounds of cocoa liquors from five different areas.

Authors : Liu, Mengya¹ (AUTHOR); Liu, Jianbin¹ (AUTHOR); He, Congcong¹ (AUTHOR)

Source: International Journal of Food Properties. 2017, Vol. 20 Issue 10, p2396-2408. 13p. 4 Charts, 2 Graphs.

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Academic Journal

Water dynamics adsorption properties of dried and roasted cocoa beans (theobroma cacao L.).

Authors : G. A., Collazos-Escobar¹ ; N., Gutiérrez-Guzmán¹; H. A., Váquiro-Herrera²

Source: International Journal of Food Properties. 2020, Vol. 23 Issue 1, p434-444. 11p.

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نتائج البحث

فلترة النتائج

Acoustic and mechanical testing of commercial cocoa powders.

Physicochemical and oxidative stability of indigenous traditional tengkawang butter as potential cocoa butter equivalent (CBE).

Utilization of mango seed oil as a cocoa butter replacer for the development of innovative chocolate.

Nutritional quality and sensory evaluation of dabai-fortified cocoa bar.

Antioxidant activity and characteristics of a cocoa drink formulated with encapsulated green coffee extract.

Characterization of volatile compounds in Criollo, Forastero, and Trinitario cocoa seeds (Theobroma cacao L.) in China.

Combination of the Simple Additive (SAW) Approach and Mixture Design to Determine Optimum Cocoa Combination of the Hot Chocolate Beverage.

Composition and thermal analysis of ternary mixtures of avocado fat:palm stearin:cocoa butter (Avo:PS:CB).

Characterization and comparison of key aroma-active compounds of cocoa liquors from five different areas.

Water dynamics adsorption properties of dried and roasted cocoa beans (theobroma cacao L.).

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