Soluble Albumin and Biological Value of Protein in Cocoa (Theobroma cacao L.) Beans as a Function of Roasting Time-Reference-Cited by-同舟云学术

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Soluble Albumin and Biological Value of Protein in Cocoa (Theobroma cacao L.) Beans as a Function of Roasting Time

Published:2006-05-31 Issue:4 Volume:70 Page:S294-S298
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

Abecia-Soria Luis,Pezoa-García Nelson H.,Amaya-Farfan Jaime

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.tb07205.x/fullpdf

Reference21 articles.

1. La réaction de Maillard vue sous léngle nutritionnel. IV. Arômes engendrés para la réaction de Maillard;Adrian;Industr Aliment Agric,1993

2. Les fractions protéiques du cacao avant et aprés torréfaction. Influence de la fermentation;Barel;Café Cacao Thé,1983

3. Torrefacción del liquor de cacao;Bertini;Alimentaria,1989

4. Effect of autoclaving cocoa nibs before roasting on the precursors of the Maillard reaction and pyrazines;Brito;Int J Food Sci Technol,2001

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5. Effect of the temperature on the kinetics of cocoa bean shell fat extraction using pressurized ethanol and evaluation of the lipid fraction and defatted meal;Industrial Crops and Products;2019-04

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