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Influences of Cocoa Polyphenols and Enzyme Reactivation on the Flavor Development of Unfermented and Under-Fermented Cocoa Beans [PDF]

open access: yes, 2003
Polyphenols are mainly responsible for the formation of astringency and bitterness in cocoa beans. Due to the propensity of polyphenols to interact with other compounds, studies have been carried out to evaluate influences of polyphenols in the ...
Misnawi, .
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Biotechnology: Implications For Agribusiness In The 1990s [PDF]

open access: yes, 1988
products from biotechnology research are beginning to emerge into the con^ercial market. However, there has been a long gestation period which followed the investor fervor associated with the promise of new products from biotechnology and the spawning of
Hayenga, Marvin L.
core   +2 more sources

Effects Of Polyphenol And Ph On Cocoa Flavour Precursors And Flavour Compounds Using Lipidic Model System [PDF]

open access: yes, 2009
Polyphenol is a naturally occurring compound in cocoa beans reported to reduce the concentration of flavour compounds, mainly pyrazines after cocoa roasting.
Sofian Seng, Noor Soffalina
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