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Updated: Jul 25, 2025

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Fluidized-Bed-Roasted Cocoa Has Different Chemical Characteristics than Conventionally Roasted Cocoa

Ruth Fabiola Peña-Correa1, Burçe Ataç Mogol2, Christos Fryganas1

  • 1Department of Food Quality and Design, Wageningen University & Research, P.O. Box 8129, 6700 EV Wageningen, The Netherlands.

Journal of Agricultural and Food Chemistry
|June 23, 2023
PubMed

Keywords:
5-hydroxymethylfurfuralTheobroma cacao L.acrylamideamino acidsmelanoidinspolyphenolsreducing sugars

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