- Alternative title
-
Flavor-aktive Verbindungen in Kakao und Schokolade – Einfluss von Wasser und Sorte
- Location
-
Deutsche Nationalbibliothek Frankfurt am Main
- Extent
-
Online-Ressource
- Language
-
Englisch
- Notes
-
München, Technische Universität München, Dissertation, 2024
- Keyword
-
Aromastoff
Schokolade
Duftstoff
Schlüsselsubstanz
Lebensmittelanalyse
Schokoladenherstellung
- Event
-
Veröffentlichung
- (where)
-
München
- (who)
-
Universitätsbibliothek der TU München
- (when)
-
2024
- Creator
-
Ullrich, Lisa Maria
- Contributor
-
Steinhaus, Martin
Chetschik, Irene
- URN
-
urn:nbn:de:bvb:91-diss-20240624-1739156-1-6
- Rights
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
-
14.08.2025, 10:50 AM CEST
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Ullrich, Lisa Maria
- Steinhaus, Martin
- Chetschik, Irene
- Universitätsbibliothek der TU München
Time of origin
- 2024
Other Objects (12)
Viscosity of Cocoa and Chocolate Products
Chocolate and cocoa-derived biomolecules for brain cognition during ageing
Impact of cocoa variety on merchant quality and physicochemical characteristics of raw cocoa beans and roasted cocoa mass
New Method in the manufacture of chocolate, cocoa powder and confectionery
Microencapsulation of Phenolic Extracts from Cocoa Shells to Enrich Chocolate Bars
Relationships between cocoa mass percentage, surface color, free phenolic compounds content and antioxidant capacity of commercially available dark chocolate bars
Tea, coffee, and cocoa : a practical treatise on the analysis of tea, coffee, cocoa, chocolate, maté (Paraguay tea), etc.
Valorization of cocoa pod side streams improves nutritional and sustainability aspects of chocolate
Chapter XIII. What To Drink. - The Food-Value Of Veverages: Coffee, Chocolate, And Cocoa
Sustainability in the cocoa-chocolate global value chain: From voluntary initiatives to binding rules?
A robust fermentation process for natural chocolate-like flavor production with Mycetinis scorodonius
Impact of processing on important cocoa off-flavour compounds
Viscosity of Cocoa and Chocolate Products
Chocolate and cocoa-derived biomolecules for brain cognition during ageing
Impact of cocoa variety on merchant quality and physicochemical characteristics of raw cocoa beans and roasted cocoa mass
New Method in the manufacture of chocolate, cocoa powder and confectionery
Microencapsulation of Phenolic Extracts from Cocoa Shells to Enrich Chocolate Bars
Relationships between cocoa mass percentage, surface color, free phenolic compounds content and antioxidant capacity of commercially available dark chocolate bars
Tea, coffee, and cocoa : a practical treatise on the analysis of tea, coffee, cocoa, chocolate, maté (Paraguay tea), etc.
Valorization of cocoa pod side streams improves nutritional and sustainability aspects of chocolate
Chapter XIII. What To Drink. - The Food-Value Of Veverages: Coffee, Chocolate, And Cocoa
Sustainability in the cocoa-chocolate global value chain: From voluntary initiatives to binding rules?
A robust fermentation process for natural chocolate-like flavor production with Mycetinis scorodonius
Impact of processing on important cocoa off-flavour compounds
Viscosity of Cocoa and Chocolate Products
Chocolate and cocoa-derived biomolecules for brain cognition during ageing
Impact of cocoa variety on merchant quality and physicochemical characteristics of raw cocoa beans and roasted cocoa mass
New Method in the manufacture of chocolate, cocoa powder and confectionery
Microencapsulation of Phenolic Extracts from Cocoa Shells to Enrich Chocolate Bars
Relationships between cocoa mass percentage, surface color, free phenolic compounds content and antioxidant capacity of commercially available dark chocolate bars
Tea, coffee, and cocoa : a practical treatise on the analysis of tea, coffee, cocoa, chocolate, maté (Paraguay tea), etc.
Valorization of cocoa pod side streams improves nutritional and sustainability aspects of chocolate
Chapter XIII. What To Drink. - The Food-Value Of Veverages: Coffee, Chocolate, And Cocoa
Sustainability in the cocoa-chocolate global value chain: From voluntary initiatives to binding rules?
A robust fermentation process for natural chocolate-like flavor production with Mycetinis scorodonius