Naslov
Cocoa Processing and Impact on Composition

Autori
Giacometti, Jasminka ; Jolić, Slavica Mazor ; Josić, Djuro

Vrsta, podvrsta i kategorija rada
Poglavlja u knjigama, stručni

Knjiga
Processing and Impact on Active Components in Food

Urednik/ci
Preedy, Victor

Izdavač
Elsevier

Grad
London : Delhi

Godina
2015

Raspon stranica
605-612

ISBN
978-0-12-404699-3

Ključne riječi
food processing, cocoa ; bioactive components

Sažetak
Cocoa is an important crop around the world: it is an important cash crop for growing countries, as well as an important branch of the food industry for processing and consuming countries. Quality and flavor of cocoa products strongly depend on the various stages of cocoa processing. These processes begin very early with cocoa farming, storage, fermentation, drying, and packing the cocoa beans and continue with the manufacturing of chocolate. In recent years, interest in the implementation of traceability and authenticity of foods has increased as a result of a growing concern with food quality and food safety, leading to the introduction of legislations in some parts of the world, such as the European Union. However, cocoa beans are produced in non-European countries and EU regulations do not apply to the participants at the beginning of the cocoa supply chain.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija, Biotehnologija u biomedicini (prirodno područje, biomedicina i zdravstvo, biotehničko područje)

POVEZANOST RADA