Mostrando 2 resultados de: 2
Filtros aplicados
Subtipo de publicación
Article(2)
Área temáticas
Química analítica(2)
Pequeños trabajos de forja (herrería)(1)
Tecnología de las bebidas(1)
Área de conocimiento
Ciencia de los alimentos(2)
Origen
scopus(2)
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