Effect of acetic acid on subcellular structures of cocoa bean cotyledons

Journal of the Science of Food and Agriculture

Volumn 33, Issue 11, 1982, Pages 1101-1109

  Biehl, Böle ^a   Passern, Detlef ^a   Sagemann, Wilfried ^a  

^a TECHNICAL UNIVERSITY OF BRAUNSCHWEIG   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84986841598     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.2740331107     Document Type: Article

References (17)

1. Subcellular structures in fermenting cocoa beans: Effect of aeration and temperature during seed and fragment incubation
2. Untersuchung der Kakaofermentation in Bahia
3. The mechanism of cocoa curing
4. Fermentation, drying and storage of cocoa beans
5. Processing of raw cocoa for the market
6. Veränderungen der subzellulären Struktur in Keimblättern von kakasamen währen der Fermentation und Trocknung
7. Agents inducing the death of cocoa seeds during fermentation
8. Curing cocoa in the laboratory
9. Die gaschromatographische Bestimmung von Essigsäure und ihre Anwendung auf Schokoladen‐massen
10. Über die Bildung flüchtiger Säuren in der Pulpa und in den Kakaokernen während der Kakaofermentation in Bahia
11. Proteolysis during fermentation‐like incubations of cocoa seeds
12. Vacuolar (storage) proteins of cocoa seeds and their degradation during germination and fermentation
13. Rapid single‐solution polychrome staining of semithin epoxy sections using polyethylene glycol 200 (PEG 200) as a stain solvent
14. Flattening and staining semithin sections of plant material
15. Neue Kakaofermentationsverfahren in Bahia (Untersuchung zu neuen Kakaofermentationsverfahren in Bahia im Vergleich zur üblichen Kastenfermentation)
16. Water uptake by cocoa seeds during fermentation‐like incubation