Maillard reaction in cocoa: The use of fluidized bed roasting tomodulate aroma compounds and physiological aspects

Original language	English
Qualification	Doctor of Philosophy
Awarding Institution	Wageningen University
Supervisors/Advisors	Fogliano, Vincenzo, Promotor Ataç Mogol, B., Co-promotor, External person
Award date	26 May 2023
Place of Publication	Wageningen
Publisher	Wageningen University
Print ISBNs	9789464476262
DOIs	https://doi.org/10.18174/589640
Publication status	Published - 26 May 2023

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Projects

• 1 Finished

Projects per year

• Evaluation of melanoidins formation in the roasting process of Colombian origin cocoa and their human biotransformation by in vitro digestion.

  Peña Correa, F. (PhD candidate) & Fogliano, V. (Promotor)

  23/08/18 → 26/05/23

  Project: PhD

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Peña Correa, R. F. (2023). Maillard reaction in cocoa: The use of fluidized bed roasting tomodulate aroma compounds and physiological aspects. [internal PhD, WU, Wageningen University]. Wageningen University. https://doi.org/10.18174/589640

Peña Correa, Ruth Fabiola. / Maillard reaction in cocoa : The use of fluidized bed roasting tomodulate aroma compounds and physiological aspects. Wageningen : Wageningen University, 2023. 198 p.

@phdthesis{108a6ca155024a40ac82e932b409dfc4,

title = "Maillard reaction in cocoa: The use of fluidized bed roasting tomodulate aroma compounds and physiological aspects",

author = "{Pe{\~n}a Correa}, {Ruth Fabiola}",

year = "2023",

month = may,

day = "26",

doi = "10.18174/589640",

language = "English",

isbn = "9789464476262",

publisher = "Wageningen University",

address = "Netherlands",

type = "internal PhD, WU",

school = "Wageningen University",

}

Peña Correa, RF 2023, 'Maillard reaction in cocoa: The use of fluidized bed roasting tomodulate aroma compounds and physiological aspects', Doctor of Philosophy, Wageningen University, Wageningen. https://doi.org/10.18174/589640

Maillard reaction in cocoa: The use of fluidized bed roasting tomodulate aroma compounds and physiological aspects. / Peña Correa, Ruth Fabiola.
Wageningen: Wageningen University, 2023. 198 p.

Research output: Thesis › internal PhD, WU

TY - THES

T1 - Maillard reaction in cocoa

T2 - The use of fluidized bed roasting tomodulate aroma compounds and physiological aspects

AU - Peña Correa, Ruth Fabiola

PY - 2023/5/26

Y1 - 2023/5/26

UR - https://edepot.wur.nl/589640

U2 - 10.18174/589640

DO - 10.18174/589640

M3 - internal PhD, WU

SN - 9789464476262

PB - Wageningen University

CY - Wageningen

ER -

Peña Correa RF. Maillard reaction in cocoa: The use of fluidized bed roasting tomodulate aroma compounds and physiological aspects. Wageningen: Wageningen University, 2023. 198 p. doi: 10.18174/589640