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-Reference-Cited by-同舟云学术

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

Published:1994-01 Issue:2 Volume:49 Page:173-180
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Voigt J.,Biehl B.,Heinrichs H.,Kamaruddin S.,Marsoner G.Gaim,Hugi A.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference23 articles.

1. Enzymatic hydrolysis with carboxypeptidases;Ambler;Methods Enzymol.,1972

2. The use of perfluorinated carboxylic acids in the reversed phase HPLC of peptides;Bennett;J. Liq. Chromatogr.,1980

3. Proteolysis during fermentation-like incubation of cocoa seeds;Biehl;J. Sci. Food Agric.,1982

4. Vacuolar (storage) proteins of cocoa seeds and their degradation during germination and fermentation;Biehl;J. Sci. Food Agric.,1982

5. Acidification, proteolysis and flavour potential in fermenting cocoa beans;Biehl;J. Sci. Food Agric.,1985

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