The content of protein and non-protein (free and protein-bound) tryptophan in Theobroma cacao beans

Food Chemistry

Volumn 124, Issue 1, 2011, Pages 93-96

  Bertazzo, Antonella ^a   Comai, Stefano ^a   Brunato, Ilaria ^a   Zancato, Mirella ^a   Costa, Carlo V L ^a  

^a UNIVERSITY OF PADOVA   (Italy)

Author keywords

Cocoa; Free tryptophan; Protein tryptophan; Protein bound tryptophan

Indexed keywords

BUFFER SOLUTIONS; COCOA BEANS; ECUADOR; ETHANOL SOLUTIONS; FREE TRYPTOPHAN; MADAGASCAR; PROTEIN CONCENTRATIONS; THEOBROMA CACAO; WATER SOLUBLE PROTEIN;

ALKALINITY; AMINO ACIDS; CALCINATION; COCOA; ETHANOL;

PROTEINS;

TRYPTOPHAN; VEGETABLE PROTEIN;

ARTICLE; CACAO; COTE D'IVOIRE; DOMINICAN REPUBLIC; ECUADOR; FOOD ANALYSIS; MADAGASCAR; PHYTOCHEMISTRY; PROTEIN CONTENT;

ECHEANDIA; THEOBROMA CACAO;

EID: 77955276937     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.05.110     Document Type: Article

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