Various Temperature of Vacuum and Conventional Roasting on Color Alteration and Polyphenols Content of Cocoa Powder
Various Temperature of Vacuum and Conventional Roasting on Color Alteration and Polyphenols Content of Cocoa Powder
参考文献25
-
1E.S. de Brito, Garcia, N.H.P. Gallgo, M.I. Cortelazzo, Structural and chemical change in cocoa (Theobroma cocoa L.) during fermentation, drying and roasting, J. Sci. Food Agric. 81 (2000) 281-288.
-
2T. Wahyudi, T.R. Panggabean dan Pujiyanto, The Complete Guide Cocoa, Agribusiness Management from Upper to Lower, Penebar Swadaya, Jakarta. 2008, p. 363.
-
3B.W. Minifie, Chocolate, Cocoa and Confectionery: Science and Technology, The AVI Publishing Company, INC, Wesport, Connecticut, ! 982.
-
4D. Whiting, Natural Phenolic Compounds 1900-2000: A Bird'S Eye View of a Centuries Chemistry, 18th ed., 2001,pp. 583-606.
-
5C.G. Fraga, Cocoa, diabetes and Hypertension: Should We Eat More Chocolate? American J. of Clinical Nutrition, 81 (3) (2005) 541-542.
-
6E. Lecumberri, R. Mateos, M. Izquierdo-Pulido, P. Ruperez, L. Goya, L. Bravo, Dietary fibre composition, antioxidant capacity and physico-chemical properties of a fibre-rich product from cocoa (Theobroma cacao L.), J. Food Chem. 104 (3) (2006) 948-954.
-
7S.M. Hannum, J.W. Erdman, Emerging health benefit from cocoa and chocolate, Journal of Medicine Food 3 (2) (2004) 73-75.
-
8C.L. Hii, C.L. Law, M. Cloke, S. Suzannah, Thin layer drying kinetic of cocoa and dried product quality, J. Biosystem Engineering 102 (2009) 153-161.
-
9B.W. Minifie, Chocolate, Cocoa and Confectionery: Science and Technology, The AVI Publishing Company, INC, Wesport, Connecticut, 1982.
-
10A. Othman, A.M.M. Jalil, K.K. Weng, A. Ismail, N. Abd.Gani, I. Adrian, Epicathecin content and antioxidant capacity of cocoa beans from four different countries, African Journal ofBiotechnology 9 (7) (2010) 1052-1059.
-
1蒲涛猛,张金生,李丽华.微波等离子体炬原子发射光谱法测定可可粉中铅、铬和镉[J].分析科学学报,2014,30(1):137-139. 被引量:4
-
2刘刚,杨飞,杜云海,刘维涓.木质素对再造烟叶烟气中苯酚的影响[J].光谱实验室,2012,29(2):1118-1122. 被引量:14
-
3卢金清,戴艺,梁欢,李肖爽,杨小金,蔡君龙.可可粉中可可碱和咖啡因的TLC鉴别及HPLC法含量测定[J].食品工业,2013,34(12):185-188. 被引量:5
-
4周志华,胡卫东,卢文庆,周益明,薛宽宏.支持电解质对无水甲醇电氧化途径的影响[J].物理化学学报,1992,8(5):707-711. 被引量:1
-
5聂文杰,张蕾,沙响玲,张磊.煤矸石与玉米深加工类废弃物制备多孔材料研究[J].煤炭技术,2016,35(9):273-275. 被引量:1
-
6高乐,韦家少,吴炳孙,何鹏,吴敏.香蕉多酚对土壤硝化作用的影响[J].吉林农业(下半月),2014(12):30-31. 被引量:1
-
7成训妍.速溶花生晶的制作[J].专业户,2000(12):29-29.
-
8陈志锋,刘晓华,孙利.高效液相色谱法测定食品中的双酚类物质[J].检验检疫科学,2009,19(6):9-12. 被引量:13
-
9姜绍通,徐涟漪,周勤丽,潘丽军,张福建,张轶.固体碱催化棉籽油制备生物柴油[J].农业工程学报,2011,27(3):254-259. 被引量:16
-
10姜绍通,蔡静,潘丽军,张福建,张轶.生物柴油的K_2CO_3负载水滑石催化制备工艺[J].农业机械学报,2009,40(4):102-106. 被引量:13