Oxidation of polyphenols in unfermented and partly fermented cocoa beans by cocoa polyphenol oxidase and tyrosinase

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Oxidation of polyphenols in unfermented and partly fermented cocoa beans by cocoa polyphenol oxidase and tyrosinase

Unfermented and partly fermented dried cocoa beans have an excessively astringent and bitter flavour owing to their high polyphenol content. Studies on the remaining polyphenol oxidase activity and the oxidation of polyphenols in these beans have been conducted in relation to two factors, ie incubat...

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Bibliographic Details
Main Authors:	Misnawi, ., Selamat, Jinap, Bakar, Jamilah, Saari, Nazamid
Format:	Article
Language:	English
Published:	Wiley 2002
Online Access:	http://psasir.upm.edu.my/id/eprint/112633/ http://psasir.upm.edu.my/id/eprint/112633/3/112633.pdf

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