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Matrix effects on flavour volatiles release in dark chocolates varying in particle size distribution and fat content using GC–mass spectrometry and GC–olfactometry
Ohene Afoakwa, E.
;
Alistair, P.
;
Fowler, M.
;
Ryan, A.
(
2009
)
Application of ISO 22000 in comparison with HACCP on industrial processing of milk chocolate
Afoakwa, E.O.
;
Mensah-Brown, H.
;
Crentsil, G.K.
;
Frimpong, K.
;
Asante, F.
(
International Food Research Journal
,
2013-01
)
Tempering, polymorphism and fat crystallization during industrial chocolate manufacture: Regimes, behaviours and their effects on finished chocolate quality
Afoakwa, E.O.
;
Paterson, A.
(
New Topics in Food Engineering
,
2011-01
)
Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from ‘bulk’ cocoa beans? (part I: aroma profiling of chocolates)
Hinneh, M.
;
Abotsi, E.E.
;
Van de Walle, D.
;
Tzompa-Sosa, D.A.
;
De Winne, A.
;
Simonis, J.
;
Messens, K.
;
Van Durme, J.
;
Afoakwa, E.O.
;
De Cooman, L.
;
Dewettinck, K.
(
Food Research International
,
2019-05
)
Pod storage with roasting: A tool to diversifying the flavor profiles of dark chocolates produced from ‘bulk’ cocoa beans? (part I: aroma profiling of chocolates)
Afoakwa, E.O.
;
Hinneh, M.
;
Abotsi, E.E.
;
de Walle, D.V.
;
Tzompa-Sosa, D.A.
;
De Winne, A.
;
Simonis, J.
;
Messens, K.
;
Durme, J.V.
;
De Cooman, L.
;
Dewettinck, K.
(
Food Research International
,
2019-01-23
)
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Author
Afoakwa, E.O. (4)
Abotsi, E.E. (2)
De Cooman, L. (2)
De Winne, A. (2)
Dewettinck, K. (2)
Hinneh, M. (2)
Messens, K. (2)
Simonis, J. (2)
Tzompa-Sosa, D.A. (2)
Alistair, P. (1)
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Subject
Chocolate (5)
Cocoa (5)
Aroma profile (2)
HS-SPME-GC–MS (2)
Pod storage (2)
Roasting (2)
Acetic acid (1)
Appearance (1)
Cocoa butter (1)
Critical control point (1)
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Date Issued
2019 (2)
2009 (1)
2011 (1)
2013 (1)
Has File(s)
No (3)
Yes (2)