Comparative study on the proteolytic activities and storage globulins in seeds of Theobroma grandiflorum (Willd ex Spreng) Schum and Theobroma bicolor Humb Bonpl, in relation to their potential to generate chocolate-like aroma

Journal of the Science of Food and Agriculture

Volumn 84, Issue 7, 2004, Pages 693-700

  Reisdorff, Christoph ^a   Rohsius, Christina ^a   Das Graças Claret De Souza, Aparecida ^b   Gasparotto, Luadir ^b   Lieberei, Reinhard ^a  

^a UNIVERSITY OF HAMBURG   (Germany)

^b EMBRAPA CERRADOS   (Brazil)

Author keywords

Aspartic endopeptidase; Chocolate aroma; Cocoa; Cupua u; Fermentation; Globulins; Macambo; Seed storage proteins; Serine type carboxypeptidase; Theobroma bicolor; Theobroma cacao; Theobroma grandiflorum

Indexed keywords

COCOA; FERMENTATION; FOOD STORAGE; SEED;

AMAZONIA; SOUTH AMERICA;

THEOBROMA; THEOBROMA BICOLOR; THEOBROMA CACAO; THEOBROMA GRANDIFLORUM;

EID: 2342640795     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1717     Document Type: Article

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