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Article(2)
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Ciencia de los alimentos(2)
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Changes in methylxanthines and flavanols during cocoa powder processing and their quantification by near-infrared spectroscopy
ArticleAbstract: Variation in methylxanthines (theobromine and caffeine) and flavanols (catechin and epicatechin) wasPalabras claves:Cocoa powder, Flavanols, HPLC, Methylxanthines, near-infrared spectroscopyAutores:Arnau-Bonachera A., Barat J.M., Lerma-García M.J., Maribel Alexandra Quelal-Vásconez, Pérez-Esteve É., Talens P.Fuentes:scopusFast detection of cocoa shell in cocoa powders by near infrared spectroscopy and multivariate analysis
ArticleAbstract: Cocoa shell must be removed from the cocoa bean before or after the roasting process. In the case ofPalabras claves:Cocoa powder, Cocoa shell, NIR, PLS, PLS-DAAutores:Arnau-Bonachera A., Barat J.M., Lerma-García M.J., Maribel Alexandra Quelal-Vásconez, Pérez-Esteve É., Talens P.Fuentes:scopus