02.03.2018 Views

Cacao en Grano Requisitos de Calidad de la Industria Apr 2016_es

You also want an ePaper? Increase the reach of your titles

YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.

ICCO. (2009). Gui<strong>de</strong>lin<strong>es</strong> on b<strong>es</strong>t known practic<strong>es</strong> in the cocoa value chain (CS-16-Rev 1). http://www.icco.<br />

org/sit<strong>es</strong>/www.roundtablecocoa.org/docum<strong>en</strong>ts/RSCE2-3_EN%20Gui<strong>de</strong>lin<strong>es</strong>%20on%20B<strong>es</strong>t%20Known%20<br />

Practic<strong>es</strong>%20in%20the%20Cocoa%20Value%20Chain.pdf. Londr<strong>es</strong>: Organización Internacional <strong>de</strong>l <strong>Cacao</strong><br />

(ICCO).<br />

ICCO. (2012). Report on the International Workshop on cadmium in cocoa and choco<strong>la</strong>te products 3-4 May<br />

2012, Londr<strong>es</strong>. http://www.icco.org/sit<strong>es</strong>/sps/workshops.html.<br />

ICCO. (2013). Project 146 Supply Chain Managem<strong>en</strong>t for Total Quality Cocoa- Pilot Phase. Proced<strong>en</strong>te <strong>de</strong><br />

http://www.icco.org/projects/projects-home/10-projects/146-supply-chain-managem<strong>en</strong>t-for-total-qualitycocoa-pilot-phase.html<br />

ICCO. (2014). Comunicación Personal. International Office of Cocoa, Choco<strong>la</strong>te and Sugar Confectionery.<br />

(1996). The <strong>de</strong>tection of specific off-f<strong>la</strong>vours in cocoa beans. Analytical Method 44. IOCCC.<br />

IOCCC. (1996). The <strong>de</strong>tection of specific off-f<strong>la</strong>vours in cocoa beans. Analytical Method 44. Bruse<strong>la</strong>s:<br />

International Office of Cocoa, Choco<strong>la</strong>te and Sugar Confectionery.<br />

ISO. (1973). Cocoa beans - Sampling. Ginebra: Organización Internacional <strong>de</strong> Normalización.<br />

ISO. (1977a). Cocoa beans - cut t<strong>es</strong>t (ISO 1114). Ginebra: Organización Internacional <strong>de</strong> Normalización.<br />

ISO. (2005). ISO 22000 Food Safety Managem<strong>en</strong>t System-Requirem<strong>en</strong>ts for any organization in the food<br />

chain International Organisation for Standardization. Ginebra: Organización Internacional <strong>de</strong> Normalización.<br />

ISO. (2014). Cocoa beans - Specification (ISO 2451). Ginebra: Organización Internacional <strong>de</strong> Normalización.<br />

JECFA. (2011). 73ª Reunión <strong>de</strong>l Comité Mixto FAO/OMS <strong>de</strong> Expertos <strong>en</strong> Aditivos Alim<strong>en</strong>tarios 2010 73rd<br />

meeting of the Joint FAO/WHO Expert Committee on Food. WHO Food Additiv<strong>es</strong> Seri<strong>es</strong>, 64.<br />

Jonfia-Essi<strong>en</strong>, W., & Navarro, S. (2010). Effect of storage managem<strong>en</strong>t on free fatty acid cont<strong>en</strong>t in dry cocoa<br />

beans. 10th International Working Confer<strong>en</strong>ce on Stored Product Protection. Julius-Kühn-Archiv, 425, (pp.<br />

963-968). pub.jki.bund.<strong>de</strong>/in<strong>de</strong>x.php/JKA/artic.<br />

Jonfia-Essi<strong>en</strong>, W., & Navarro, S. (2012, <strong>Apr</strong>il). Effect of Storage Managem<strong>en</strong>t on Free Fatty Acid Cont<strong>en</strong>t in<br />

Dry Cocoa Beans . Journal of Life Sci<strong>en</strong>c<strong>es</strong>, 6(4), 401.<br />

Kamphuis, H. (n.d.). Cargill Cocoa & Choco<strong>la</strong>te: The colour of cocoa pow<strong>de</strong>r. Consultado el 5 <strong>de</strong> septiembre<br />

<strong>de</strong> 2014, <strong>en</strong> http://stage1.cargillcocoachoco<strong>la</strong>te.com/_docum<strong>en</strong>ts/The_colour_of_cocoa_pow<strong>de</strong>r.pdf<br />

Lehrian, D., K<strong>en</strong>ney, P., & Butler, D. (1980). Triglyceri<strong>de</strong> characteristics of cocoa butter from cacao fruit<br />

matured in a microclimate of elevated temperature. J Am Oils Chem Soc, 57: 66-69.<br />

Matissek, R. (2014). Mineral oil transfers to food: Strategi<strong>es</strong> for prev<strong>en</strong>ting the migration of MOSH/MOAH.<br />

FOOD-LAB international, 1(14), 6.<br />

Matissek, R., Raters, M., Dingel, A., & Schnapka, J. (2014). Focus on mineral oil r<strong>es</strong>idu<strong>es</strong>:MOSH/MOAH food<br />

contamination. J Lab&more, 3(14), 13.<br />

Motomayor, J. C., Lach<strong>en</strong>aud, P., Wal<strong>la</strong>ce, J. d., Loor, R., Kuhn, D. N., Brown, J. S., & Schnell, R. J. (2008).<br />

Geographic and G<strong>en</strong>etic Popu<strong>la</strong>tion Differ<strong>en</strong>tiation of the Amazonian Choco<strong>la</strong>te Tree (Theobroma cacao L.)<br />

PLoS ONE 3 (10). doi:10.1371/journal.pone.0003311.<br />

102

Hooray! Your file is uploaded and ready to be published.

Saved successfully!

Ooh no, something went wrong!