State-of-the-Art chocolate manufacture: A review

Autores
Gutiérrez Carmona, Tomy José
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aroma, taste, shine, snap, smoothness, "melt-in-your-mouth" sensation, and texture are all qualities that define chocolate, and all depend on how the cocoa and the chocolate itself are processed. Postharvest handling of the cocoa (fermentation, drying, cleaning, storage, and transport) and its transformation into chocolate (roasting, grinding, conching, tempering, molding, and the addition of core and other ingredients), as well as the packaging, storage, transport, and refrigeration of the finished product all have an important influence on the characteristics of chocolate. The aim of this review was to identify and study the key factors, including microbiological aspects that affect the quality of chocolate, from harvesting the beans right up to the manufacture of the finished products.
Fil: Gutiérrez Carmona, Tomy José. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina. Universidad Central de Venezuela; Venezuela
Materia
Chocolate Manufacture
Microbiological Aspects
Postharvest Processing of Cocoa
Nivel de accesibilidad
acceso abierto
Condiciones de uso
Atribución-NoComercial-CompartirIgual 2.5 Argentina (CC BY-NC-SA 2.5 AR)
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/32798
Acceder
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spelling State-of-the-Art chocolate manufacture: A reviewGutiérrez Carmona, Tomy JoséChocolate ManufactureMicrobiological AspectsPostharvest Processing of Cocoahttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The aroma, taste, shine, snap, smoothness, "melt-in-your-mouth" sensation, and texture are all qualities that define chocolate, and all depend on how the cocoa and the chocolate itself are processed. Postharvest handling of the cocoa (fermentation, drying, cleaning, storage, and transport) and its transformation into chocolate (roasting, grinding, conching, tempering, molding, and the addition of core and other ingredients), as well as the packaging, storage, transport, and refrigeration of the finished product all have an important influence on the characteristics of chocolate. The aim of this review was to identify and study the key factors, including microbiological aspects that affect the quality of chocolate, from harvesting the beans right up to the manufacture of the finished products.Fil: Gutiérrez Carmona, Tomy José. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina. Universidad Central de Venezuela; VenezuelaWiley Blackwell Publishing, Inc2017-11-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/32798State-of-the-Art chocolate manufacture: A review; Wiley Blackwell Publishing, Inc; Comprehensive Reviews In Food Science And Food Safety; 16; 6; 7-11-2017; 1313-13441541-4337CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/1541-4337.12301/fullinfo:eu-repo/semantics/altIdentifier/doi/10.1111/1541-4337.12301info:eu-repo/semantics/openAccessAtribución-NoComercial-CompartirIgual 2.5 Argentina (CC BY-NC-SA 2.5 AR)https://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-12-23T13:17:56Zoai:ri.conicet.gov.ar:11336/32798instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-12-23 13:17:56.883CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv State-of-the-Art chocolate manufacture: A review
title State-of-the-Art chocolate manufacture: A review
spellingShingle State-of-the-Art chocolate manufacture: A review
Gutiérrez Carmona, Tomy José
Chocolate Manufacture
Microbiological Aspects
Postharvest Processing of Cocoa
title_short State-of-the-Art chocolate manufacture: A review
title_full State-of-the-Art chocolate manufacture: A review
title_fullStr State-of-the-Art chocolate manufacture: A review
title_full_unstemmed State-of-the-Art chocolate manufacture: A review
title_sort State-of-the-Art chocolate manufacture: A review
dc.creator.none.fl_str_mv Gutiérrez Carmona, Tomy José
author Gutiérrez Carmona, Tomy José
author_facet Gutiérrez Carmona, Tomy José
author_role author
dc.subject.none.fl_str_mv Chocolate Manufacture
Microbiological Aspects
Postharvest Processing of Cocoa
topic Chocolate Manufacture
Microbiological Aspects
Postharvest Processing of Cocoa
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The aroma, taste, shine, snap, smoothness, "melt-in-your-mouth" sensation, and texture are all qualities that define chocolate, and all depend on how the cocoa and the chocolate itself are processed. Postharvest handling of the cocoa (fermentation, drying, cleaning, storage, and transport) and its transformation into chocolate (roasting, grinding, conching, tempering, molding, and the addition of core and other ingredients), as well as the packaging, storage, transport, and refrigeration of the finished product all have an important influence on the characteristics of chocolate. The aim of this review was to identify and study the key factors, including microbiological aspects that affect the quality of chocolate, from harvesting the beans right up to the manufacture of the finished products.
Fil: Gutiérrez Carmona, Tomy José. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata. Instituto de Investigaciones en Ciencia y Tecnología de Materiales. Universidad Nacional de Mar del Plata. Facultad de Ingeniería. Instituto de Investigaciones en Ciencia y Tecnología de Materiales; Argentina. Universidad Central de Venezuela; Venezuela
description The aroma, taste, shine, snap, smoothness, "melt-in-your-mouth" sensation, and texture are all qualities that define chocolate, and all depend on how the cocoa and the chocolate itself are processed. Postharvest handling of the cocoa (fermentation, drying, cleaning, storage, and transport) and its transformation into chocolate (roasting, grinding, conching, tempering, molding, and the addition of core and other ingredients), as well as the packaging, storage, transport, and refrigeration of the finished product all have an important influence on the characteristics of chocolate. The aim of this review was to identify and study the key factors, including microbiological aspects that affect the quality of chocolate, from harvesting the beans right up to the manufacture of the finished products.
publishDate 2017
dc.date.none.fl_str_mv 2017-11-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/32798
State-of-the-Art chocolate manufacture: A review; Wiley Blackwell Publishing, Inc; Comprehensive Reviews In Food Science And Food Safety; 16; 6; 7-11-2017; 1313-1344
1541-4337
CONICET Digital
CONICET
url http://hdl.handle.net/11336/32798
identifier_str_mv State-of-the-Art chocolate manufacture: A review; Wiley Blackwell Publishing, Inc; Comprehensive Reviews In Food Science And Food Safety; 16; 6; 7-11-2017; 1313-1344
1541-4337
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/1541-4337.12301/full
info:eu-repo/semantics/altIdentifier/doi/10.1111/1541-4337.12301
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
Atribución-NoComercial-CompartirIgual 2.5 Argentina (CC BY-NC-SA 2.5 AR)
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv Atribución-NoComercial-CompartirIgual 2.5 Argentina (CC BY-NC-SA 2.5 AR)
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.952241

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