Publicación:
Kinetics Crystallization and Polymorphism of Cocoa Butter throughout the Spontaneous Fermentation Process

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Fecha
2021
Autores
Herrera German, Julio C.
Peralta Alemán, Mark A. J.
Prado Gardini, Sixto R.
Vera Reyes, Smith
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MDPI
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Abstracto
The spontaneous fermentation process of Criollo cocoa is studied for its importance in the development of chocolate aroma precursors. This research supports the importance of spontaneous fermentation, which was studied through the crystallization behavior and polymorphisms of cocoa butter (CB), the most abundant component of chocolate that is responsible for its quality physical Properties.
Descripción
This research was funded by the Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica-Concytec (Project: Equipamiento Científico 2018-01/E044-2018-01-BM, Contrato N◦ 012-2018-Fondecyt/BM) of the Peruvian Government, The World Bank Group, the Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas and the Pontificia Universidad Católica del Perú. The APC was funded by the Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica-Concytec
Palabras clave
Polymorphism
Citación