Advances in bean-to-bar chocolate production: Microbiology, biochemistry, processing, and sensorial aspects

Abstract To meet the market demand for fine, artisanal, and agroecological chocolates, companies called bean-to-bar have emerged, with full control over the production chain. They establish strict criteria for cocoa bean sourcing and chocolate production. One of the key stages in flavor development...

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Bibliographic Details

Published in:	Brazilian Journal of Food Technology
Main Authors:	Giovana Gatti Lopes, Marcelo Antônio Morgano, Marta Hiromi Taniwaki
Format:	Article
Language:	English
Published:	Instituto de Tecnologia de Alimentos (ITAL) 2024-04-01
Subjects:	Cocoa beans Fermentation Bean-to-bar Microbiota
Online Access:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232024000100301&lng=en&tlng=en