Effect of pulp preconditioning on acidification, proteolysis, sugars and free fatty acids concentration during fermentation of cocoa (Theobroma cacao) beans

International Journal of Food Sciences and Nutrition

Volumn 62, Issue 7, 2011, Pages 755-764

  Afoakwa, Emmanuel Ohene ^a   Quao, Jennifer ^a   Budu, Agnes Simpson ^a   Takrama, Jemmy ^b   Saalia, Firibu Kwesi ^a  

^a UNIVERSITY OF GHANA   (Ghana)

^b New Tafo   (Ghana)

Author keywords

Acidification; Fermentation; Forastero; heobromacacao; Podstorage; Pulppreconditioning

Indexed keywords

ACID; FATTY ACID; PLANT MEDICINAL PRODUCT; VEGETABLE PROTEIN;

ARTICLE; CACAO; CHEMISTRY; FERMENTATION; FOOD HANDLING; GHANA; METABOLISM; METHODOLOGY; PH; PLANT SEED; PROTEIN DEGRADATION; PROTEIN INTAKE; SUGAR INTAKE;

ACIDS; CACAO; DIETARY PROTEINS; DIETARY SUCROSE; FATTY ACIDS, NONESTERIFIED; FERMENTATION; FOOD HANDLING; GHANA; HYDROGEN-ION CONCENTRATION; PLANT PREPARATIONS; PLANT PROTEINS; PROTEOLYSIS; SEEDS;

THEOBROMA CACAO;

EID: 80053950945     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2011.581224     Document Type: Article

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