Influences of superheated steam roasting on changes in sugar, amino acid and flavour active components of cocoa bean (Theobroma cacao )
Author:
Affiliation:
1. Food Technology Division, School of Industrial Technology; Universiti Sains Malaysia; Pulau Pinang Malaysia
2. Department of Food Engineering and Tea Technology; Shahjalal University of Science and Technology; Sylhet Bangladesh
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.8302/fullpdf
Reference47 articles.
1. Relationship between fermentation index and other biochemical changes evaluated during the fermentation of Mexican cocoa (Theobroma cacao) beans;Romero-Cortes;J Sci Food Agric,2013
2. Is the taste of British milk chocolate different?;Beckett;Int J Dairy Technol,2003
3. Improving Malaysian cocoa quality through the use of dehumidified air under mild drying conditions;Hii;J Sci Food Agric,2011
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