Author:
Frauendorfer Felix,Schieberle Peter
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Reference28 articles.
1. Aprotosoaie AC, Luca SV, Miron A (2016) Flavor chemistry of cocoa and cocoa products—an overview. Compr Rev Food Sci Food Saf 15:73–91
2. Afoakwa EO, Paterson A, Fowler M, Ryan A (2008) Flavour formation and character on cocoa and chocolate. a critical review critical reviews. Food Sci Nutr 48:840–857
3. Voigt J, Heinrichs H, Voigt G, Biehl B (1994) Cocoa-specific aroma precursors are generated by proteolytic digestion of the vicilin-like globulin of cocoa seeds. Food Chem 50:177–184
4. Voigt J, Biehl B, Heinrichs H, Kamaruddin S, Gaim Marsoner G, Hugi A (1994) In-vitro formation of cocoa-specific aroma precursors: aroma-related peptides generated from cocoa seed protein by co-operation of an aspartic endoprotease and a carboxypeptidase. Food Chem 49:173–180
5. Jinap S, Lioe HN, Yusep I, Nazamid S, Jamilah B (2010) Role of carboxypeptidases to the free amino acid composition: methylpyrazine formation and sensory characteristic of under fermented cocoa beans. Int Food Res J 17:763–774
Cited by
39 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献