Ver�nderungen der subcellul�ren Struktur in Keimbl�ttern von Kakaosamen (Theobroma cacao L.) w�hrend der Fermentation und Troeknung-Reference-Cited by-同舟云学术

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Ver�nderungen der subcellul�ren Struktur in Keimbl�ttern von Kakaosamen (Theobroma cacao L.) w�hrend der Fermentation und Troeknung

Published:1973 Issue:3 Volume:153 Page:137-150
ISSN:0044-3026
Container-title:Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung
language:de
Short-container-title:Z Lebensm Unters Forch

Author:

Biehl B�le

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/BF01080112.pdf

Reference38 articles.

1. Roelofsen,P.A.: Advan. Food Res.8, 225 (1958)

2. Rohan,T.A.: Processing of raw cocoa for the market. FAO Agric. Stud. Nr. 60 (1963)

3. Forsyth,W.G.C., Quesnel,V.C.: Advan. Enzymol.25, 457 (1963)

4. The Cocoa, Choc. Confect. Alliance, Rep. Cocoa Conf. Lond. (1957)

5. Marion,J.P., Muggler-Chavan,F., Viani,R., Bricont,J., Reymond,D., Egli,R.H.: Helv.Chim. Acta50, 1509 (1967)

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1. Influence of Aerobic and Anaerobic Moist Incubation on Selected Nonvolatile Constituents─Comparison to Traditionally Fermented Cocoa Beans;Journal of Agricultural and Food Chemistry;2022-12-16

2. Novel Time- and Location-Independent Postharvest Treatment of Cocoa Beans: Investigations on the Aroma Formation during “Moist Incubation” of Unfermented and Dried Cocoa Nibs and Comparison to Traditional Fermentation;Journal of Agricultural and Food Chemistry;2019-12-30

3. Metabolite Storage in Theobroma cacao L. Seed: Cyto-Histological and Phytochemical Analyses;Frontiers in Plant Science;2019-12-05

4. The use and domestication of Theobroma cacao during the mid-Holocene in the upper Amazon;Nature Ecology & Evolution;2018-10-29

5. Fate of proanthocyanidins and anthocyanins along fermentation of cocoa seeds (Theobroma cacao L.);J APPL BOT FOOD QUAL;2017

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