Characterization of Dutch-Cocoa produced using potash extract from cocoa pod husk as an alkalizing bioresource

Abstract Alkalizing agents in the processing of Dutch-Cocoa are often imported from developing countries. This occurs amidst humongous quantities of Cocoa Pod Husk (CPH) that are largely rotting away. This study therefore appraises the inherent alkalizing potentials of CPH, including its physicochem...

詳細記述

書誌詳細

主要な著者:	Gibson Lucky Arueya, Olukunle O. Sharon
フォーマット:	Artigo
言語:	Inglês
出版事項:	Instituto de Tecnologia de Alimentos (ITAL) 2023-04-01
シリーズ:	Brazilian Journal of Food Technology
主題:	Cocoa dutching Alkalized cocoa Cocoa-husk-based Alkalinizer Food acid regulator Cocoa potash Dutch-cocoa Food additive (alkalizing) Soluble cocoa Chocolate beverage
オンライン･アクセス:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232023000100408&lng=en&tlng=en
タグ:	タグ追加 タグなし, このレコードへの初めてのタグを付けませんか!