The kinetics of polyphenol degradation during the drying of Malaysian cocoa beans-Reference-Cited by-同舟云学术

The kinetics of polyphenol degradation during the drying of Malaysian cocoa beans

Published:2005-03 Issue:3 Volume:40 Page:323-331
ISSN:0950-5423
Container-title:International Journal of Food Science and Technology
language:en
Short-container-title:Int J Food Sci Tech

Author:

Kyi Tin Mar,Daud Wan Ramli Wan,Mohammad Abu Bakar,Wahid Samsudin Mohd.,Kadhum Abdul Amir Hassan,Talib Meor Zainal Meor

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.00959.x/fullpdf

Reference49 articles.

1. H. Akhir, and M. Said (1984 ). The Importance of Drying For Producing Good Quality Beans . Pp. 34 -48 . Serdang, Malaysia: Cocoa/Coconut Research Division, Malaysian Agricultural Research & Development Institute.

2. Maillard Reactions: Nonenzymatic Browning in Food Systems with Special Reference to the Development of Flavor

3. Characteristic Drying Curves of Cocoa Beans

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