The kinetics of polyphenol degradation during the drying of Malaysian cocoa beans
- 16 February 2005
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 40 (3), 323-331
- https://doi.org/10.1111/j.1365-2621.2005.00959.x
Abstract
No abstract availableKeywords
This publication has 31 references indexed in Scilit:
- Oxidation of polyphenols in unfermented and partly fermented cocoa beans by cocoa polyphenol oxidase and tyrosinaseJournal of the Science of Food and Agriculture, 2002
- Characteristic Drying Curves of Cocoa BeansDrying Technology, 1996
- Polyphenol ComplexationPublished by American Chemical Society (ACS) ,1992
- Inhibition of Polyphenol Oxidase by Phenolic CompoundsPublished by American Chemical Society (ACS) ,1992
- Enzymatic Oxidation of Phenolic Compounds in FruitsPublished by American Chemical Society (ACS) ,1992
- Nonenzymatic Browning in Apple Juice Concentrate during StorageJournal of Food Science, 1984
- Method of Analysis for (‐)‐Epicatechin in Cocoa Beans by High Performance Liquid ChromatographyJournal of Food Science, 1983
- Kinetics of Browning and Protein Quality Loss in Whey Powders During Steady State and Nonsteady State Storage ConditionsJournal of Food Science, 1982
- ACCELERATED SHELF‐LIFE TESTING OF AN INTERMEDIATE MOISTURE FOOD IN AIR AND IN AN OXYGEN‐FREE ATMOSPHEREJournal of Food Science, 1976
- The Mechanism of Cacao CuringPublished by Wiley ,1963