Papers mentioning cocoa powder or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
This study aimed to develop high-protein and prebiotic buffalo whey-based cocoa beverages supplemented with calcium caseinate, egg albumin, and rice protein and evaluate their comp... Read full abstract on PubMed →
Microwave (MA)- and ultrasonic-assisted (UA) alkalization were applied to cocoa powders for 5, 10, and 15 min to investigate their effects on metabolite composition, sensory profil... Read full abstract on PubMed →
This paper investigated the effects of agroforestry (AF) on the sensory profiles of cocoa beans and the organoleptic quality of end-chocolates. A three-day opening delay for the Iv... Read full abstract on PubMed →
Flavor is a critical quality of cacao beans and is significantly influenced by the genotype. Relying solely on sensory evaluation to describe the complex flavors of different cacao... Read full abstract on PubMed →
This study employed the headspace-gas chromatography-ion migration spectrum (HS-GC-IMS) in conjunction with the gas chromatography-mass spectrometer (GC-MS) technique for the asses... Read full abstract on PubMed →
Cocoa powder alkalization is an essential process in chocolate manufacturing, and traditionally, this process involves the use of alkaline agents, such as sodium hydroxide (NaOH),... Read full abstract on PubMed →
Mineral oil saturated (MOSH) and aromatic hydrocarbons (MOAH) and related hydrocarbons of synthetic origin are both packaging and processing contaminants of health concerns. The pu... Read full abstract on PubMed →
Alkalization is a process to improve color, dispersibility and flavor of cocoa powder but is likely to have a negative effect on the phytochemicals. Hereto, the impact of alkalizat... Read full abstract on PubMed →
A total of 56 key volatile compounds present in natural and alkalized cocoa powders have been rapidly evaluated using a non-target approach using stir bar sorptive extraction gas c... Read full abstract on PubMed →
Volatile flavor of edible oils is an important quality index and factor affecting consumer choice. The purpose of this investigation was to characterize virgin <i>Camellia oleifera... Read full abstract on PubMed →
The seeds of the jackfruit (Artocarpus heterophyllus Lam.) are an abundant waste-stream in Brazil and a potential source of chocolate aroma. The aim of the study was to characteris... Read full abstract on PubMed →
Volatile aromatic substances are the main factors contributing to the acceptability of cocoa products. The beneficial effect of fat-free ingredients of cocoa beans on human health... Read full abstract on PubMed →
A novel way to fully utilize rambutan fruit and seed is to ferment peeled fruits followed by drying and roasting, and use the seeds to produce seed powder similar to that of cocoa... Read full abstract on PubMed →
BACKGROUND: While there has been an increasing interest in the health properties of chocolate, limited research has looked into the changes of antioxidants occurring in the time sp... Read full abstract on PubMed →
Jackfruit seeds are an under-utilized waste product in many tropical countries. In this work, we demonstrate the potential of roasted jackfruit seeds to substitute for cocoa powder... Read full abstract on PubMed →
Jackfruit seeds are an underutilized waste in many tropical countries. This work demonstrates the potential of roasted jackfruit seeds to develop chocolate aroma. Twenty-seven diff... Read full abstract on PubMed →
The cocoa roasting process at different temperatures (at 125 and 135 degrees C for 3 min, plus 44 and 52 min, respectively, heating-up times) was evaluated by measuring the initial... Read full abstract on PubMed →
The increasing demand for cocoa and search for ingredients rich in bioactive compounds encouraged us to investigate the possibility of replacing it by carob powder in the muffins c... Read full abstract on PubMed →
<i>Melocanna baccifera</i> biomass's thermal degradation was investigated in a nonisothermal thermogravimetric analyzer at four heating rates. Iso-conversional methods (differentia... Read full abstract on PubMed →
The phytochemical composition and biological activities of whole plant extracts of Trigonella hamosa and Alocasia odora were investigated through gas chromatography-mass spectromet... Read full abstract on PubMed →
All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.
Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.