Effect of enzyme treatments and drying temperatures on methylpyrazine content in cocoa (Theobroma cacao L.) powder extract

Journal of Food Science

Volumn 71, Issue 9, 2006, Pages

  Moulay, Leila ^a   Manzanares, Paloma ^b   Vallés, Salvador ^b   Ramón, Daniel ^b,c   Gil, José Vicente ^b,c  

^a Natraceutical Group ^*  (Spain)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^c UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Cocoa powder extract; Enzyme treatment; Flavor; Maillard reactions; Pyrazines

Indexed keywords

THEOBROMA CACAO;

EID: 33845431622     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2006.00181.x     Document Type: Article

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