TY - GEN 
AU - Becerra, Lili Dahiana
AU - Zuluaga, Martha
AU - Mayorga, Edgar Yesid
AU - Moreno,Fabián L.
AU - Ruíz, Ruth Y.
AU - Escobar, Sebastián
PY - 2022
UR - http://hdl.handle.net/10818/58698
AB - Cocoa flavour is achieved during the physicochemical transformation of seeds through postharvest operations. To ensure adequate conditions for the reactions involved with the formation of flavour precursors, it is highly favourable to control...
AB - El sabor del cacao se logra durante la transformacion fisicoquimica de las semillas mediante operaciones poscosecha. Para asegurar condiciones adecuadas para las reacciones involucradas en la formacion de precursores de sabor, es muy favorable...
LA - eng
PB - Food and Bioproducts Processing
KW - Transformacion controlada poscosecha del cacao
KW - Transferencia de masa
KW - Acidos organicos
KW - Azucares reductores
KW - Controlled cocoa postharvest transformation
KW - Mass transfer
KW - Organic acids
KW - Reducing sugars
TI - Cocoa seed transformation under controlled process conditions: Modelling of the mass transfer of organic acids and reducing sugar formation analysis
DO - 10.1016/j.fbp.2022.10.008
ER -