Effect of farm and industrial processing on the amino acid profile of cocoa beans

Food Chemistry

Volumn 118, Issue 2, 2010, Pages 357-363

  Adeyeye, E I ^a   Akinyeye, R O ^a   Ogunlade, I ^a   Olaofe, O ^a   Boluwade, J O ^a  

^a UNIVERSITY OF ADO EKITI   (Nigeria)

Author keywords

Amino acids; Cocoa beans; Farm fermentation; Industrial processing

Indexed keywords

ALANINE; CYSTEINE; ESSENTIAL AMINO ACID; METHIONINE; SERINE; THREONINE; VALINE;

AMINO ACID COMPOSITION; ARTICLE; CACAO; FERMENTATION; FERTILIZER APPLICATION; FOOD PROCESSING; FOOD QUALITY; HEAT TREATMENT;

THEOBROMA CACAO;

EID: 69249214133     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.04.127     Document Type: Article

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