Investigating the fermentation of cocoa by correlating Denaturing Gradient Gel Electrophoresis profiles and Near Infrared spectra

International Journal of Food Microbiology

Volumn 125, Issue 2, 2008, Pages 133-140

  Nielsen, Dennis S ^a   Snitkjaer, Pia ^a   van den Berg, Frans ^a  

^a Centre for Advanced Food Studies (LMC)   (Denmark)

Author keywords

Cocoa; DGGE; Multivariate data analysis; NIR spectroscopy

Indexed keywords

ARTICLE; CACAO; DENATURING GRADIENT GEL ELECTROPHORESIS; FERMENTATION; MICROBIAL ACTIVITY; NEAR INFRARED SPECTROSCOPY; POLYMERASE CHAIN REACTION;

BACTERIA; CACAO; COLONY COUNT, MICROBIAL; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FERMENTATION; FOOD MICROBIOLOGY; GHANA; KINETICS; MULTIVARIATE ANALYSIS; PRINCIPAL COMPONENT ANALYSIS; SPECIES SPECIFICITY; SPECTROSCOPY, NEAR-INFRARED;

BACTERIA (MICROORGANISMS); THEOBROMA CACAO;

EID: 45849118694     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2008.03.040     Document Type: Article

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