✦ LIBER ✦

Effect of pulp preconditioning on acidification, proteolysis, sugars and free fatty acids concentration during fermentation of cocoa ( Theobroma cacao ) beans

✍ Scribed by Afoakwa, Emmanuel Ohene; Quao, Jennifer; Budu, Agnes Simpson; Takrama, Jemmy; Saalia, Firibu Kwesi

Book ID: 120370920
Publisher: Informa plc
Year: 2011
Tongue: English
Weight: 351 KB
Volume: 62
Category: Article
ISSN: 0963-7486
DOI: 10.3109/09637486.2011.581224

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of pulp preconditioning on the co

Effect of pulp preconditioning on the content of polyphenols in cocoa beans (Theobroma Cacao) during fermentation

✍ R. Nazaruddin; L.K. Seng; O. Hassan; M. Said 📂 Article 📅 2006 🏛 Elsevier Science 🌐 English ⚖ 277 KB

Effect of mass and turning time on free

Effect of mass and turning time on free amino acid, peptide-N, sugar and pyrazine concentration during cocoa fermentation

✍ Hashim, Puziah; Selamat, Jinap; Syed Muhammad, Sharifah Kharidah; Ali, Asbi 📂 Article 📅 1998 🏛 John Wiley and Sons 🌐 English ⚖ 164 KB 👁 1 views

A response surface methodology (RSM) was used to determine the optimum condition for mass and turning time during cocoa fermentation. Mass and turning time were used as independent variables ; concentrations of free amino acids, peptide-N, sugars and pyrazines were the dependent variables. The R2 va