Vacuolar (Storage) Proteins of Cocoa Seeds and their Degradation during Germination and Fermentation

Journal of the Science of Food and Agriculture

Volumn 33, Issue 12, 1982, Pages 1291-1304

  Biehl, Böle ^a   Wewetzer, Christa ^a   Passern, Detlef ^a  

^a TECHNICAL UNIVERSITY OF BRAUNSCHWEIG   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84986759379     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.2740331216     Document Type: Article

References (24)

1. Water uptake by cocoa seeds during fermentation‐like incubation
2. Untersuchung üer Veränderungen der Proteine und Aminosäuren in den Kakaokernen während der Fermentation
3. Proteolysis during fermentation‐like incubation of cocoa seeds
4. Subcellular structures in fermenting cocoa beans. Effect of aeration and temperature during seed and fragment incubation
5. Effect of acetic acid on subcellular structures of cocoa bean cotyledons
6. Cocoa fermentation
7. Versuche zur Fraktionierung und Bausteinanalyse der Proteine in unfermentierten und fermentierten Kakaobohnen
8. Extraction and fractionation of cocoa proteins as applied to several varieties of cocoa beans
9. Changes in cocoa protein during ripening of fruit fermentation and further processing of cocoa beans
10. Extraction, fractionation and amino acid composition of Brasilian comun cocoa proteins
11. Disc electrophoresis II. Method and application to human serum proteins
12. Molecular weight estimation of polypeptide chains by electrophoresis in SDS‐polyacrylamide gels
13. Seed formation
14. Veränderungen der subzelluläaren Struktur in Keimblättern von Kakaosamen während der Fermentation und Trocknung
15. Biosynthesis, accumulation and catabolism of reserve proteins in legume seeds
16. Über die Bildung des Kakaoaromas aus seinen Vorstufen
17. Zur Spezifität des Kakaoaromas