Characterization and Degradation of Pectic Polysaccharides in Cocoa Pulp-Reference-Cited by-同舟云学术

Characterization and Degradation of Pectic Polysaccharides in Cocoa Pulp

Published:2017-10-26 Issue:44 Volume:65 Page:9726-9734
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Meersman Esther¹²,Struyf Nore³^ORCID,Kyomugasho Clare⁴,Jamsazzadeh Kermani Zahra⁴,Santiago Jihan Santanina⁴,Baert Eline¹²,Hemdane Sami³,Vrancken Gino⁵,Verstrepen Kevin J.¹²,Courtin Christophe M.³^ORCID,Hendrickx Marc⁴,Steensels Jan¹²^ORCID

Affiliation:

1. Laboratory for Genetics and Genomics, Centre of Microbial and Plant Genetics (CMPG), KU Leuven, Kasteelpark Arenberg 22, 3001 Leuven, Belgium

2. Lab for Systems Biology, VIB Center for Microbiology, Bio-Incubator, Gaston Geenslaan 1, 3001 Leuven, Belgium

3. Laboratory of Food Chemistry and Biochemistry, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 22, 3001 Leuven, Belgium

4. Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 22, 3001 Leuven, Belgium

5. Barry Callebaut AG, Westpark, Pfingstweidstrasse 60, 8005 Zurich, Switzerland

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.7b03854

Reference38 articles.

1. The Microbiology of Cocoa Fermentation and its Role in Chocolate Quality

2. Tuning Chocolate Flavor through Development of Thermotolerant Saccharomyces cerevisiae Starter Cultures with Increased Acetate Ester Production

3. Analysis of cocoa pulp and the formulation of a standardised artificial cocoa pulp medium

4. Fermentation, Drying, and Storage of Cacao Beans

5. Taming Wild Yeast: Potential of Conventional and Nonconventional Yeasts in Industrial Fermentations

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