Literature DB >> 14153268

THE MECHANISM OF CACAO CURING.

W G FORSYTH, V C QUESNEL.   

Abstract

Keywords:  ACETATES; ACETOBACTER; ALCOHOL, ETHYL; CACAO; CARBOHYDRATES; CHROMATOGRAPHY; ENZYMES; EXPERIMENTAL LAB STUDY; FERMENTATION; GALACTOSIDASE; OILS, VOLATILE; OXIDOREDUCTASES; PHENOLS; PSEUDOMONAS; REVIEW

Mesh：

Substances：

Year:  1963        PMID： 14153268     DOI： 10.1002/9780470122709.ch10

Source DB:  PubMed          Journal:  Adv Enzymol Relat Subj Biochem        ISSN： 0065-258X


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  5 in total

1.  Antimicrobial effects of ionizing radiation on artificially and naturally contaminated cacao beans.

Authors:  L Restaino; J J Myron; L M Lenovich; S Bills; K Tscherneff
Journal:  Appl Environ Microbiol       Date:  1984-04       Impact factor: 4.792

2.  Cocoa fermentations conducted with a defined microbial cocktail inoculum.

Authors:  R F Schwan
Journal:  Appl Environ Microbiol       Date:  1998-04       Impact factor: 4.792

3.  Rheological of chocolate-flavored, reduced-calories coating as a function of conching process.

Authors:  Luis Medina-Torres; Guadalupe Sanchez-Olivares; Diola Marina Nuñez-Ramirez; Leonardo Moreno; Fausto Calderas
Journal:  J Food Sci Technol       Date:  2014-04-24       Impact factor: 2.701

4.  The key to acetate: metabolic fluxes of acetic acid bacteria under cocoa pulp fermentation-simulating conditions.

Authors:  Philipp Adler; Lasse Jannis Frey; Antje Berger; Christoph Josef Bolten; Carl Erik Hansen; Christoph Wittmann
Journal:  Appl Environ Microbiol       Date:  2014-08       Impact factor: 4.792

Review 5.  Polyphenols in cocoa and cocoa products: is there a link between antioxidant properties and health?

Authors:  Abbe Maleyki Mhd Jalil; Amin Ismail
Journal:  Molecules       Date:  2008-09-16       Impact factor: 4.411
  5 in total

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