Researcher
Michael Hinneh
- Disciplines:Food sciences and (bio)technology, Other chemical sciences, Nutrition and dietetics, Agricultural animal production
Affiliations
- Department of Food Technology, Safety and Health (Department)
Member
From1 Jan 2018 → 20 Sep 2020 - Department of Food safety and food quality (Department)
Member
From10 Oct 2014 → 31 Dec 2017
Projects
1 - 1 of 1
- Towards premium Ghanaian origin chocolatesFrom1 Aug 2014 → 30 Sep 2018Funding: BOF - Doctoral projects
Publications
1 - 10 of 14
- Pod storage with roasting : a tool to diversifying the flavor profiles of dark chocolates produced from ‘bulk’ cocoa beans? (Part II : quality and sensory profiling of chocolates)(2020)
Authors: Michael Hinneh, Enoch Enorkplim Abotsi, Davy Van de Walle, Ann De Winne, Julien Simonis, Jim Van Durme, Emmanuel Ohene Afoakwa, Luc De Cooman
- Evaluation of the effects of pod storage and roasting on Ghanaian cocoa and chocolate quality(2020)
Authors: Michael Hinneh
- Applicability of the melanger for chocolate refining and Stephan mixer for conching as small-scale alternative chocolate production techniques(2019)
Authors: Michael Hinneh, Davy Van de Walle, Julie Haeck, Enoch Enorkplim Abotsi, Ann De Winne, Arifin Dwi Saputro, Jim Van Durme, Emmanuel Ohene Afoakwa, Luc De Cooman
Pages: 59 - 71 - Pod storage with roasting : a tool to diversifying the flavor profiles of dark chocolates produced from U+2018bulkU+2019 cocoa beans? (part I : aroma profiling of chocolates)(2019)
Authors: Michael Hinneh, Enoch Enorkplim Abotsi, Davy Van de Walle, Ann De Winne, Julien Simonis, Jim Van Durme, Emmanuel Ohene Afoakwa, Luc De Cooman
Pages: 84 - 98 - Tuning the aroma profiles of FORASTERO cocoa liquors by varying pod storage and bean roasting temperature(2019)
Authors: Michael Hinneh, Davy Van de Walle, Ann De Winne, Sarah Termote, Jim Van Durme, Emmanuel Ohene Afoakwa, Luc De Cooman
- Rheological behaviour and microstructural properties of dark chocolate produced by combination of a ball mill and a liquefier device as small scale chocolate production system(2019)
Authors: Arifin Dwi Saputro, Davy Van de Walle, Bobby Antan Caiquo, Michael Hinneh, Martina Kluczykoff
Pages: 10 - 19 - Comparing flavor profiles of dark chocolates refined with melanger and conched with Stephan mixer in various alternative chocolate production techniques(2019)
Authors: Michael Hinneh, Davy Van de Walle, Julie Haeck, Enoch Enorkplim Abotsi, Ann De Winne, Jim Van Durme, Emmanuel Ohene Afoakwa, Luc De Cooman
Pages: 837 - 852 - Aroma profile and appearance of dark chocolate formulated with palm sugar-sucrose blends(2018)
Authors: Arifin Dwi Saputro, Davy Van de Walle, Michael Hinneh, Jim Van Durme, Koen Dewettinck
Pages: 1281 - 1292 - Assessing the influence of pod storage on sugar and free amino acid profiles and the implications on some Maillard reaction related flavor volatiles in Forastero cocoa beans(2018)
Authors: Michael Hinneh, Davy Van de Walle, Ann De Winne, Gustavo Luis Leonardo Scalone, Jim Van Durme, Emmanuel Ohene Afoakwa, Luc De Cooman
Pages: 607 - 620 - Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile: a review(2016)
Authors: John Edem Kongor, Michael Hinneh, Davy Van de Walle, Emmanuel Ohene Afoakwa, Pascal Boeckx
Pages: 44 - 52