The activities of endoprotease, aminopeptidase, carboxypeptidase, invertase (cotyledon and pulp), polyphenol oxidase and glycosidases were studied during heap fermentation of ICS-95 cocoa beans. These enzymes are of key importance in รavour precursor formation and in pigment degradation during cocoa
Thermophilic fungi and fermenting cocoa beans in Nigeria
โ Scribed by Vincent W. Ogundero
- Publisher
- Springer Netherlands
- Year
- 1983
- Tongue
- English
- Weight
- 440 KB
- Volume
- 82
- Category
- Article
- ISSN
- 0301-486X
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## Abstract Unfermented and partly fermented dried cocoa beans have an excessively astringent and bitter flavour owing to their high polyphenol content. Studies on the remaining polyphenol oxidase activity and the oxidation of polyphenols in these beans have been conducted in relation to two factor
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