Optimisation on the reduction of acrylamide in roasted cocoa beans / Farah Diyana Mohamad Hanib

QR Code

Optimisation on the reduction of acrylamide in roasted cocoa beans / Farah Diyana Mohamad Hanib

Roasting is an important process that contributes to the formation of flavour, aroma and colour of cocoa beans. Pyrazines, a products of Maillard reaction are the character impact compounds that contribute to unique cocoa flavour. Unfortunately during roasting, carcinogenic acrylamide is also produc...

Full description

Bibliographic Details
Main Author:	Mohamad Hanib, Farah Diyana
Format:	Thesis
Language:	English
Published:	2014
Online Access:	https://ir.uitm.edu.my/id/eprint/17377/

Similar Items

Composition of unfermented, unroasted, roasted cocoa beans and cocoa shells from Peninsular Malaysia
by: Agus, Baizura Aya Putri, et al.
Published: (2018)

Building Information Modelling (BIM): design process and interoperability in projects / Aimi Ashikin Hanib
by: Hanib, Aimi Ashikin
Published: (2015)

Retro Thrift Sdn Bhd / Nur Farah Diyana Muhamad
by: Nur Farah Diyana, Muhamad
Published: (2020)

Effect of Roasting Temperature and Time on Precursors, Volatile Components and Flavour Quality of Cocoa Beans During Nib Roasting
by: Wan Ishak @ Wan Ahmad, Wan Rosli
Published: (1997)

Effect of roasting time and temperature on volatile component profiles during nib roasting of cocoa beans (Theobroma cacao)
by: Selamat, Jinap, et al.
Published: (1998)

Effect of Roasting Time and Temperature on Volatile Component Profiles during Nib Roasting of Cocoa Beans (Theobroma cacao)
by: Jinap, S., et al.
Published: (1998)

Effect of Roasting on the Development of Flavour in Malaysian Cocoa Beans (Theobroma Cacao L.)
by: Ab Aziz, Faridah
Published: (1986)

Optimisation of processing methods for roasting coffee beans and classification of roasted coffee beans using multivariate analysis / Ku Madihah Ku Yaacob
by: Ku Yaacob, Ku Madihah
Published: (2015)

Optimisation of processing methods for roasting coffee beans and classification of roasted coffee beans using multivariate analysis / Ku Madihah Ku Yaacob
by: Ku Yaacob, Ku Madihah
Published: (2015)

Study of acrylamide formation in coffee during roasting
by: Wong, Yih Tin
Published: (2006)

Effect Of Superheated Steam Roasting On Quality Characteristics Of Cocoa Beans (Theobroma Cacao L.)
by: Zzaman, Wahidu
Published: (2015)

Supercritical fluid extraction of pyrazines in roasted cocoa beans effect of pod storage period
by: Sanagi, M. Marsin, et al.
Published: (1997)

Biomimetic coating of calcium phosphate apatite on the alkali-thermal pretreated TI6AL4V / Nurul Hazwani Hanib
by: Hanib, Nurul Hazwani
Published: (2018)

Factors contribute to employees’ adaptive performance a case of Telekom Malaysia, Melaka / Nur Farah Diyana Norsaidi
by: Norsaidi, Nur Farah Diyana
Published: (2018)

A case study on the understanding of the Workmen Compensation Act 1952 among legal foreign workers in San Mugiel Yamamura Woven Malacca / Mohd Zulfadli Mohd Hanib
by: Mohd Hanib, Mohd Zulfadli
Published: (2017)

Characteristics of Malaysian and Sulawesian Cocoa Beans and the Optimisation of Quality Through Blending
by: Leow, Min Min
Published: (1999)

The determinants of inflation in three selected countries / Nurfarah Diyana Khairul Azman and Farah Eizlin Ilyana Mazli
by: Khairul Azman, Nurfarah Diyana
Published: (2019)

The influence of job experience of the candidates on hotel organization performance / Farah Diyana Ahmad Farrin and Siti Nur Ain Mohd Sani
by: Ahmad Farrin, Farah Diyana, et al.
Published: (2017)

The effects of particle size, fermentation and roasting of cocoa nibs on supercritical fluid extraction of cocoa butter
by: Kusnadi, Asep Edi, et al.
Published: (2008)

Quantification of PAH4 in roasted cocoa beans using QuEChERS and dispersive liquid-liquid micro-extraction (DLLME) coupled with HPLC-FLD
by: Agus, Baizura Aya Putri, et al.
Published: (2020)

Optimum drying operation for cocoa beans
by: Ibrahim, Mohd Nordin
Published: (2002)

Fermentation studies of stored cocoa beans
by: Abdul Samah, O., et al.
Published: (1993)

Composition, color and antioxidant properties of cocoa shell at different roasting temperatures
by: Fakhlaei, Rafieh, et al.
Published: (2020)

Quantification of polycyclic aromatic hydrocarbons (PAH4) in roasted cocoa beans using QuEChERS and dispersive liquid-liquid microextraction coupled with HPLC-FLD
by: Agus, Baizura Aya Puteri
Published: (2019)

Determination of Aflatoxin Level in Peanut and Reduction by Roasting
by: Arzandeh, Sahar
Published: (2010)

Comparative studies on fermentation products of cocoa beans
by: Abd. Samah, Othman, et al.
Published: (1993)

Development of efficient drying process for cocoa beans
by: Ibrahim, Mohd Nordin
Published: (2002)

Moisture Determination of Cocoa Beans by Microwave Oven
by: Ing, Stephen Tiong Mee
Published: (1990)

Antioxidant capacity and phenolic content of cocoa beans
by: Othman, Azizah, et al.
Published: (2007)

Malaysia's cocoa beans decline: a prognosis
by: Mohamed Arshad, Fatimah, et al.
Published: (2015)

Malaysia's cocoa beans decline: a prognosis
by: Mohamed Arshad, Fatimah, et al.
Published: (2015)

Biochemical studies of cocoa bean polyphenol oxidase
by: Pat, M Lee, et al.
Published: (1991)

Biochemical studies of cocoa bean polyphenol oxidase
by: Lee, Pat M, et al.
Published: (1991)

Physicochemical properties and sensory acceptability of fermented roasted Robusta coffee (Coffea canephora L.) beans
by: Chan, Hao Yuan, et al.
Published: (2024)

Academic women in ICT in Asia / Farah Hazwani Mohamad Zulkafli
by: Farah Hazwani, Mohamad Zulkafli
Published: (2005)

Effect Of Selenium Pre-Treatment On Acrylamide Formation, Physicochemical And Sensorial Properties Of Roasted Coffee Via Conventional And Superheated Steam
by: Mahmoud, Alafeef Ahmad Kamal
Published: (2021)

Drying kinetics of cocoa beans undergoing vacuum drying
by: Rahman, S M A, et al.
Published: (2012)

Intelligent classification of cocoa bean using E-nose
by: Nur Amanda, Nazli, et al.
Published: (2020)

Formation of Methyl Pyrazine during Cocoa Bean Fermentation
by: Selamat, Jinap, et al.
Published: (1994)

Microwave application in micronizing wet fermented cocoa beans
by: Hussein, H., et al.
Published: (2016)