Profiles of the aroma related peptides in unfermented and underfermented cocoa beans

QR Code

Profiles of the aroma related peptides in unfermented and underfermented cocoa beans

Bibliographic Details
Main Authors:	Ikrawan, Yusep, Selamat, Jinap
Format:	Monograph
Language:	English
Published:	The Research Unit, Universiti Putra Malaysia 1999
Online Access:	http://psasir.upm.edu.my/id/eprint/20202/ http://psasir.upm.edu.my/id/eprint/20202/1/Profiles%20of%20the%20aroma%20related%20peptides%20in%20unfermented%20and%20underfermented%20cocoa%20beans.pdf

Similar Items

Aroma precursors and methylpyrazines in underfermented cocoa beans induced by endogenous carboxypeptidase.
by: Selamat, Jinap, et al.
Published: (2008)

Influence of Carboxypeptidases on Cocoa Specific Aroma Precursors and Methylpyrazines in Under-Fermented Cocoa Beans
by: Ikrawan, Yusep
Published: (2003)

Improvement of cocoa specific aroma precursors of under-fermented cocoa beans with carboxypeptidases addition
by: Selamat, Jinap, et al.
Published: (2004)

Oxidation of polyphenols in unfermented and partly fermented cocoa beans by cocoa polyphenol oxidase and tyrosinase
by: Misnawi, ., et al.
Published: (2002)

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

Influences of Cocoa Polyphenols and Enzyme Reactivation on the Flavor Development of Unfermented and Under-Fermented Cocoa Beans
by: Misnawi, .
Published: (2003)

Effects of incubation and polyphenol oxidase enrichment on colour, fermentation index, procyanidins and astringency of unfermented and partly fermented cocoa beans
by: Misnawi, et al.
Published: (2003)

Activation of remaining key enzymes in dried under-fermented cocoa beans and its effect on aroma precursor formation
by: Selamat, Jinap, et al.
Published: (2002)

Profiling peptides in fermented dried cocoa beans / Nurul Haziqah Halid
by: Halid, Nurul Haziqah
Published: (2015)

Assessment of antioxidant capacity, anti-collagenase and anti-elastase assays of Malaysian unfermented cocoa bean for cosmetic application
by: Abdul Wahab, Norliza, et al.
Published: (2014)

Effect of drying time, bean depth and temperature on free amino acid, peptide-N, sugar and pyrazine concentrations of Malaysian cocoa beans
by: Hashim, Puziah, et al.
Published: (1999)

Role of carboxypeptidases to the free amino acid composition, methylpyrazine formation and sensory characteristic of under- fermented cocoa beans
by: Selamat, Jinap, et al.
Published: (2010)

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

Characterisation of the ability of globulins from legume seeds to produce cocoa specific aroma
by: Sukor, Rashidah, et al.
Published: (2007)

Improvement of flavour quality of under-fermented cocoa beans through an optimization of polyphenol
by: Selamat, Jinap, et al.
Published: (2004)

Acidic characteristics of fermented and dried cocoa beans from different countries of origin
by: Jinap, Selamat, et al.
Published: (1990)

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)

Analysis of Non-volatile Organic Acids in Fermented and Dried Cocoa Beans by High Performance Liquid Chromatography
by: Selamat, Jinap, et al.
Published: (1990)

Effect of drying on acidity and volatile fatty acids content of cocoa beans
by: Jinap, S, et al.
Published: (1994)

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)

Cocoa-Specific Aroma Potential of Selected Seeds Globulin by in Vitro Proteolysis with Cocoa Proteases
by: Sukor, Rashidah
Published: (2004)

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)

Flavour evaluation of chocolate formulated from cocoa beans from different countries
by: Jinap, S., et al.
Published: (1995)

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)

Changes in free amino acid, peptide-N, sugar and pyrazine concentration during cocoa fermentation
by: Hashim, Puziah, et al.
Published: (1998)

Cocoa - wonders for chocolate lovers
by: Selamat, Jinap
Published: (2004)

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)

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

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)

Effect of mass and turning time on free amino acid, peptide-N, sugar and pyrazine concentration during cocoa fermentation
by: Hashim, Puziah, et al.
Published: (1998)

Cadmium, copper, nickel and zinc in soils, leaves and beans of cocoa
by: Darus, Siti Zauyah, et al.
Published: (1999)