Cocoa bean carbohydrates: Roasting-induced changes and polymer interactions

Food Chemistry

Volumn 80, Issue 4, 2003, Pages 511-516

  Redgwell, R J ^a   Trovato, V ^a   Curti, D ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Cocoa beans; Interactions; Lignin; Polysaccharides; Protein; Roasting

Indexed keywords

AMALGAM; ARABINOSE; CARBOHYDRATE; POLYMER; POLYPHENOL DERIVATIVE; POLYSACCHARIDE; PROTEIN; RAFFINOSE; SUCROSE; SUGAR;

ACETYLATION; ARTICLE; CACAO; CARBOHYDRATE ANALYSIS; CELL WALL; DEGRADATION; ESTERIFICATION; MOLECULAR INTERACTION; MOLECULAR WEIGHT; PURIFICATION;

PHASEOLUS (ANGIOSPERM); THEOBROMA CACAO;

EID: 0037386723     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(02)00320-5     Document Type: Article

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