✦ LIBER ✦

Influence of carboxypeptidases on free amino acid, peptide and methylpyrazine contents of under-fermented cocoa beans

✍ Scribed by I Yusep; S Jinap; B Jamilah; S Nazamid

Publisher: John Wiley and Sons
Year: 2002
Tongue: English
Weight: 236 KB
Volume: 82
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.1232

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of drying time, bean depth and te

Effect of drying time, bean depth and temperature on free amino acid, peptide-N, sugar and pyrazine concentrations of Malaysian cocoa beans

✍ Hashim, Puziah; Selamat, Jinap; Muhammad, Kharidah; Ali, Asbi 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 182 KB 👁 1 views

The effect of drying time on free amino acid, peptide-N, sugar and pyrazine concentrations as well as the in¯uence of bean depth and temperature on these compounds during cocoa drying was studied. Drying time, bean depth and temperature signi®cantly decreased the concentration of free amino acids, p

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