Results 201 to 210 of about 19,064 (236)
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Enzyme activities in cocoa beans during fermentation
Journal of the Science of Food and Agriculture, 1998The 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 flavour precursor formation and in pigment degradation during cocoa fermentation.
Carl E Hansen +2 more
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The microbial ecology of cocoa bean fermentations in Indonesia
International Journal of Food Microbiology, 2003Cocoa beans are the principal raw material of chocolate manufacture. The beans are subject to a microbial fermentation as the first stage in chocolate production. The microbial ecology of bean fermentation (Forastero and Trinitario cultivars) was investigated at three commercial fermentaries in East Java, Indonesia by determining the populations of ...
Made M, Ardhana, Graham H, Fleet
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Characterization of Peptides Formed during Fermentation of Cocoa Bean
Journal of Agricultural and Food Chemistry, 2001Analysis by SDS-PAGE and GPC-MS of fermented cocoa extracts shows changes in the amount and composition of the major proteins, accompanied by formation of complex distributions of peptides. MS/MS studies and application of SEQUEST sequencing software have allowed identification of two related peptides, a hexapeptide and a nonapeptide, formed from ...
E, Buyukpamukcu +5 more
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