Effect of mass and turning time on free amino acid, peptide-N, sugar and pyrazine concentration during cocoa fermentation
A response surface methodology (RSM) was used to determine the optimum condition for mass and turning time during cocoa fermentation. Mass and turning time were used as independent variables; concentrations of free amino acids, peptide-N, sugars and pyrazines were the dependent variables. The Re val...
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| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | en en |
| Published: |
Society of Chemical Industry
1998
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| Online Access: | http://psasir.upm.edu.my/id/eprint/51327/1/51327.pdf http://psasir.upm.edu.my/id/eprint/51327/7/J%20Sci%20Food%20Agric%20-%201999%20-%20Hashim%20-%20Effect%20of%20mass%20and%20turning%20time%20on%20free%20amino%20acid%20%20peptide%E2%80%90N%20%20sugar%20and%20pyrazine.pdf http://psasir.upm.edu.my/id/eprint/51327/ http://onlinelibrary.wiley.com/wol1/doi/10.1002/(SICI)1097-0010(199812)78:4%3C543::AID-JSFA152%3E3.0.CO;2-2/abstract |
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http://psasir.upm.edu.my/id/eprint/51327/1/51327.pdfhttp://psasir.upm.edu.my/id/eprint/51327/7/J%20Sci%20Food%20Agric%20-%201999%20-%20Hashim%20-%20Effect%20of%20mass%20and%20turning%20time%20on%20free%20amino%20acid%20%20peptide%E2%80%90N%20%20sugar%20and%20pyrazine.pdf
http://psasir.upm.edu.my/id/eprint/51327/
http://onlinelibrary.wiley.com/wol1/doi/10.1002/(SICI)1097-0010(199812)78:4%3C543::AID-JSFA152%3E3.0.CO;2-2/abstract