Mostrar registro simples

Comprehensive Evaluation of Cocoa Sensory Quality

Evaluación integral de la calidad sensorial del cacao

dc.creatorQuintana Fuentes, Lucas Fernando ; Universidad Nacional Abierta y a Distanciaen
dc.creatorGarcía Jerez, Alberto; Universidad Nacional Abierta y a Distanciaen
dc.date2024-11-01
dc.date.accessioned2025-07-25T16:27:20Z
dc.date.available2025-07-25T16:27:20Z
dc.identifierhttps://libros.unad.edu.co/index.php/selloeditorial/catalog/book/343
dc.identifier978-628-7786-22-6
dc.identifier.urihttps://repository.unad.edu.co/handle/10596/72618
dc.descriptionQuality is the consumer’s expectation that a product will adequately and acceptably meet a need. Thus, the food industry must guarantee 100% product quality, as any lower level of quality could jeopardize safety and the opportunity for customer loyalty. An example of this is the quality control of cocoa, a food product with high consumption potential and a wide range of derived products in the pharmaceutical, cosmetic, and food industries. This increasing demand has led to various initiatives to increase the production of special cocoa based on its origin or quality. With this in mind, this book presents five chapters designed to help readers acquire or reinforce their knowledge about cocoa quality in a simple way. It starts with general information about cocoa and explores three critical aspects of any food product: its physical, chemical, and sensory quality. The post-harvest process is also discussed, as it has a significant impact on the final quality of cocoa beans for producing table chocolate, fine chocolate, and confectionery. It also examines key issues in the physical assessment of dried cocoa beans during marketing. Additionally, the book explains sensory quality evaluation as a food science and provides guidance for the development of objective final quality ratings of cocoa liquor obtained from dried cocoa beans. The authors hope that you enjoy this book and that it will contribute to the development of the cocoa-producing sector. We look forward to a future publication on the exciting topic of transforming dry cocoa beans.en
dc.formatDigital (DA)
dc.languageeng
dc.publisherSello Editorial UNADen
dc.publisherSello Editorial UNADes
dc.publisherSello Editorial UNADpt-BR
dc.relation10.22490/UNAD.9786287786226
dc.relationhttps://libros.unad.edu.co/index.php/selloeditorial/catalog/view/343/277/5776
dc.sourceSello Editorial UNAD;en
dc.sourceSello Editorial UNAD;es
dc.sourceSello Editorial UNAD;pt-BR
dc.subjectCocoaen
dc.subjectCropen
dc.subjectpostharvesten
dc.subjectProductionen
dc.subjectSensory Evaluationen
dc.subjectagricultureen
dc.subjectTheobroma cacaoes
dc.subjectcocoa cropes
dc.subjectCocoa postharvestes
dc.subjectCocoa Productiones
dc.subjectCocoa Sensory Evaluationes
dc.subjectAgriculturees
dc.titleComprehensive Evaluation of Cocoa Sensory Qualityen
dc.titleEvaluación integral de la calidad sensorial del cacaoes
dc.typeLibroes
dc.typeTextes
dc.typeTexten


Arquivos deste item

ArquivosTamanhoFormatoVisualização

Não existem arquivos associados a este item.

Este item aparece na(s) seguinte(s) coleção(s)

Mostrar registro simples