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6 results for Ying Chun Lin.

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Antioxidant, Antityrosinase Activity and Physicochemical Properties of Manufactured Chocolates in Taiwan Affected by Roasting Treatments
by Heuy Ling Chu and Ying Chun Lin
Journal of Food and Nutrition Research. 2020, 8(8), 424-430. DOI: 10.12691/jfnr-8-8-6
Pub. Date: August 26, 2020Views: 6072Downloads: 7619
Taiwan chocolate antioxidation antityrosinase sensory evaluation roasting treatment
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Influence of Fermentation and Roasting Degree on Tocopherols and Sterols of Cocoa Butter Extracted from Taiwan Cocoa Bean
by Youk Meng Choong and Ying Chun Lin
Journal of Food and Nutrition Research. 2024, 12(11), 513-519. DOI: 10.12691/jfnr-12-11-7
Pub. Date: November 25, 2024Views: 641Downloads: 921
cocoa butter fermentation roasting tocopherols sterols
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Flavan-3-ols Monomer and Oligomer, and Flavor Profiles of Chocolates Produced from Fermented Cocoa Beans under Different Roasting Degree in Taiwan
by Ying Chun Lin and Youk Meng Choong
Journal of Food and Nutrition Research. 2021, 9(9), 457-468. DOI: 10.12691/jfnr-9-9-2
Pub. Date: September 08, 2021Views: 4038Downloads: 4694
Taiwan chocolate FMO roasting degree flavor profiles electronic nose sensory assessment PCA
Abstract Full Text PDF (472 KB) Full Text HTML Full Text ePUB (585 KB)
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The Influence on Phenolic, Aroma Compounds, Rheological and Sensory Properties of Chocolates by Different Strains Inoculated Fermentation
by Ying Chun Lin and Youk Meng Choong
Journal of Food and Nutrition Research. 2021, 9(3), 124-135. DOI: 10.12691/jfnr-9-3-4
Pub. Date: March 18, 2021Views: 4940Downloads: 5763
inoculated cocoa fermentation aroma compounds Phenolic compounds rheological properties sensory assessment electronic nose
Abstract Full Text PDF (580 KB) Full Text HTML Full Text ePUB (738 KB)
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Effects of Processing Time and Temperature on Flavanol and Procyanidin, Proanthocyanidin and Antioxidant Activity of Cocoa Bean in Taiwan
by Ying Chun Lin, Youk Meng Choong and Heuy Ling Chu
Journal of Food and Nutrition Research. 2021, 9(1), 10-17. DOI: 10.12691/jfnr-9-1-2
Pub. Date: January 03, 2021Views: 5009Downloads: 6282
Taiwan cocoa bean flavanol roasting antioxidant activity kinetics
Abstract Full Text PDF (457 KB) Full Text HTML Full Text ePUB (901 KB)
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Characterization and Yield of Crude Cocoa Butter Extracted from Taiwanese Cocoa Beans under Different Fermentation Degree and Roasting Conditions
by Ying Chun Lin and Youk Meng Choong
Journal of Food and Nutrition Research. 2022, 10(2), 151-157. DOI: 10.12691/jfnr-10-2-8
Pub. Date: January 25, 2022Views: 4563Downloads: 4625
crude cocoa butter fermentation roasting oil yield physicochemical properties
Abstract Full Text PDF (262 KB) Full Text HTML Full Text ePUB (230 KB)
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