Activation of remaining key enzymes in dried under-fermented cocoa beans and its effect on aroma precursor formation

Food Chemistry

Volumn 78, Issue 4, 2002, Pages 407-417

  Jinap, Selamat Misnawi ^a   Nazamid, Saari ^a   Jamilah, Bakar ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Amino acid; Aroma; Aspartic endoprotease; Carboxypeptidase; Cocoa; Invertase; Peptide; Sugar

Indexed keywords

AMINO ACID; ASPARTIC ENDOPROTEASE; BETA FRUCTOFURANOSIDASE; CARBOXYPEPTIDASE; ENZYME; PROTEINASE; SUGAR; UNCLASSIFIED DRUG;

AROMA; ARTICLE; CACAO; ENZYME ACTIVATION; ENZYME INACTIVATION; FERMENTATION; HYDROPHOBICITY; INCUBATION TIME; POWDER;

PHASEOLUS (ANGIOSPERM); THEOBROMA CACAO;

EID: 0036768546     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(02)00120-6     Document Type: Article

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