Improvement of cocoa specific aroma precursors of under-fermented cocoa beans with carboxypeptidases addition

Improvement of cocoa specific aroma precursors of under-fermented cocoa beans with carboxypeptidases addition

التفاصيل البيبلوغرافية
المؤلفون الرئيسيون:	Selamat, Jinap, Ikrawan, Yusep, Bakar, Jamilah, Saari, Nazamid
التنسيق:	Monograph
اللغة:	English
منشور في:	The Research Management Centre 2004
الوصول للمادة أونلاين:	http://psasir.upm.edu.my/id/eprint/43101/1/Improvement%20of%20Cocoa%20Specific%20Aroma%20Precursors.pdf

مواد مشابهة

Influence of Carboxypeptidases on Cocoa Specific Aroma Precursors and Methylpyrazines in Under-Fermented Cocoa Beans
حسب: Ikrawan, Yusep
منشور في: (2003)

Aroma precursors and methylpyrazines in underfermented cocoa beans induced by endogenous carboxypeptidase.
حسب: Selamat, Jinap, وآخرون
منشور في: (2008)

Profiles of the aroma related peptides in unfermented and underfermented cocoa beans
حسب: Ikrawan, Yusep, وآخرون
منشور في: (1999)

Role of carboxypeptidases to the free amino acid composition, methylpyrazine formation and sensory characteristic of under- fermented cocoa beans
حسب: Selamat, Jinap, وآخرون
منشور في: (2010)

Activation of remaining key enzymes in dried under-fermented cocoa beans and its effect on aroma precursor formation
حسب: Selamat, Jinap, وآخرون
منشور في: (2002)

Oxidation of polyphenols in unfermented and partly fermented cocoa beans by cocoa polyphenol oxidase and tyrosinase
حسب: Misnawi, ., وآخرون
منشور في: (2002)

Characterisation of the ability of globulins from legume seeds to produce cocoa specific aroma
حسب: Sukor, Rashidah, وآخرون
منشور في: (2007)

Development of technology to improve quality of under-fermented cocoa through enzymatic modification
حسب: Selamat, Jinap, وآخرون

Improvement of cocoa flavour through enzymatic process
حسب: Selamat, Jinap, وآخرون

Effects of incubation and polyphenol oxidase enrichment on colour, fermentation index, procyanidins and astringency of unfermented and partly fermented cocoa beans
حسب: Misnawi, وآخرون
منشور في: (2003)

Formation of Methyl Pyrazine during Cocoa Bean Fermentation
حسب: Selamat, Jinap, وآخرون
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Vicilin-class globulins and their degradation during cocoa fermentation
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Improvement of flavour quality of under-fermented cocoa beans through an optimization of polyphenol
حسب: Selamat, Jinap, وآخرون
منشور في: (2004)

Effect of addition of yeasts and enzymes during fermentation on physicochemical quality of fine aroma cocoa beans
حسب: Wiston Javier Morales-Rodriguez, وآخرون
منشور في: (2024-06-01)

Acidic characteristics of fermented and dried cocoa beans from different countries of origin
حسب: Jinap, Selamat, وآخرون
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Immobilisation of cocoa aspartic endoprotease
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منشور في: (2009)

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Cocoa-Specific Aroma Potential of Selected Seeds Globulin by in Vitro Proteolysis with Cocoa Proteases
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Flavor precursor formation of non-fermented forastero cocoa beans after flavourzyme® and glucose treatment
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منشور في: (2023)

Effect of drying on acidity and volatile fatty acids content of cocoa beans /
حسب: 194222 Jinap Selamat, وآخرون

Cocoa - wonders for chocolate lovers
حسب: Selamat, Jinap
منشور في: (2004)

Influences of Cocoa Polyphenols and Enzyme Reactivation on the Flavor Development of Unfermented and Under-Fermented Cocoa Beans
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منشور في: (2003)

Microwave application in micronizing wet fermented cocoa beans
حسب: Hussein, H., وآخرون
منشور في: (2016)

The effects of particle size, fermentation and roasting of cocoa nibs on supercritical fluid extraction of cocoa butter
حسب: Kusnadi, Asep Edi, وآخرون
منشور في: (2008)

Microbial fermentation of cocoa beans, with emphasis on enzymatic degradation of the pulp /
حسب: 406085 Schwan, R. F., وآخرون

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حسب: 982 SIRIM

Effect of Processing on Flavour Precursors, Pyrazines and Flavour Quality of Malaysian Cocoa Beans
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Impact of cocoa variety on merchant quality and physicochemical characteristics of raw cocoa beans and roasted cocoa mass
حسب: Surprise Moussoyi Moundanga, وآخرون
منشور في: (2024-10-01)

Profiling peptides in fermented dried cocoa beans / Nurul Haziqah Halid
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منشور في: (2015)

Amino acid profile behavior during the fermentation of Criollo cocoa beans
حسب: César R. Balcázar-Zumaeta, وآخرون
منشور في: (2024-06-01)

The effects of several cocoa fermentation parameters on the formation of flavour precursors during fermentation and pyrazines during roasting /
حسب: 299446 Suhaimi Md. Yasir, وآخرون
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Effect of drying on acidity and volatile fatty acids content of cocoa beans
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Biochemical differentiation of storage protein in cocoa cotyledon from different genetic origins
حسب: Selamat, Jinap, وآخرون
منشور في: (1999)

Effect of fat content and grinding level of cocoa nibs on physicochemical characteristics of espresso cocoa
حسب: Md Dali, Aisyah Zafirah, وآخرون
منشور في: (2018)

Flavor Precursors and Volatile Compounds Improvement of Unfermented Cocoa Beans by Hydrolysis Using Bromelain
حسب: Purbaningrum, Krisna, وآخرون
منشور في: (2023)

Optimum drying operation for cocoa beans
حسب: Ibrahim, Mohd Nordin
منشور في: (2002)

The design of cocoa beans seperating machines/
حسب: 286810 Yu, Chew Peng
منشور في: (1992)

Bika ( Cocoa Beans) Into Processed Chocolate
حسب: Eti Meirina Brahmana, وآخرون
منشور في: (2023-10-01)