Fermentation of cacao (Theobroma cacaoL.) seeds with a hybridKluyveromyces marxianusstrain improved product quality attributes-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Fermentation of cacao (Theobroma cacaoL.) seeds with a hybridKluyveromyces marxianusstrain improved product quality attributes

Published:2008-08 Issue:5 Volume:8 Page:788-798
ISSN:1567-1356
Container-title:FEMS Yeast Research
language:en
Short-container-title:

Author:

Leal Gildemberg Amorim,Gomes Luiz Humberto,Efraim Priscilla,de Almeida Tavares Flavio Cesar,Figueira Antonio

Publisher

Oxford University Press (OUP)

Subject

Applied Microbiology and Biotechnology,General Medicine,Microbiology

Link

http://academic.oup.com/femsyr/article-pdf/8/5/788/18019026/8-5-788.pdf

Reference58 articles.

1. Amin I , Jinap S & Jamilah B (1997) Vicilin-class globulins and its degradation during cocoa fermentation. Food Chem 59: 1â5.

2. Ardhana M & Fleet GH (2003) The microbial ecology of cocoa bean fermentations in Indonesia. Int J Food Microbiol 86: 87â99.

3. Industrial Chocolate Manufacture and Use

4. Biehl B , Passern D & Sagemann W (1982a) Effect of acetic acid on subcellular structures of cocoa bean cotyledons. J Sci Food Agric 33: 1101â1109.

5. Biehl B , Wewetzer C & Passern D (1982b) Vacuolar (storage) protein of cocoa seeds and their degradation during germination and fermentation. J Sci Food Agric 33: 1291â1304.

Cited by 73 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

1. Exploring volatile compounds and microbial dynamics: Kluyveromyces marxianus and Hanseniaspora opuntiae reduce Forastero cocoa fermentation time;Food Research International;2024-10

2. Effect of partial pulp removal and fermentation duration on drying behavior, nib acidification, fermentation quality, and flavor attributes of Ghanaian cocoa beans;Journal of Agriculture and Food Research;2024-09

3. Recent trends in fermented plant-based analogues and products, bioactive peptides, and novel technologies-assisted fermentation;Trends in Food Science & Technology;2024-07

4. An in-depth multiphasic analysis of the chocolate production chain, from bean to bar, demonstrates the superiority of Saccharomyces cerevisiae over Hanseniaspora opuntiae as functional starter culture during cocoa fermentation;Food Microbiology;2023-02

5. Fermentation box cleaning can impair cacao seed fermentation;Food Science and Technology;2023

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3