Quantitative analysis and response surface modeling of important bitter compounds in chocolate made from cocoa beans with eight roast profiles across three origins

2021 ◽  
Author(s):  
Alan P. McClure ◽  
Christine M. Spinka ◽  
Ingolf U. Grün
Keyword(s):  
Quantitative Analysis ◽  
Response Surface ◽  
Surface Modeling ◽  
Response Surface Modeling ◽  
Cocoa Beans

Diethyl Phthalate Removal by Continuous-Flow Ozonation: Response Surface Modeling and Optimization

2013 ◽  
Vol 224 (4) ◽  
Author(s):  
Marius Sebastian Secula ◽  
Yvan Barrot ◽  
Benoit Cagnon ◽  
Frederic Versaveau ◽  
Olivier Chedeville
Keyword(s):  
Response Surface ◽  
Continuous Flow ◽  
Surface Modeling ◽  
Diethyl Phthalate ◽  
Response Surface Modeling ◽  
Modeling And Optimization
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