Optimization of cocoa beans roasting process using response surface methodology based on concentration of pyrazine and acrylamide
Las pirazinas, un subproducto de la reaccin̤ de Maillard, son un componente caracters̕tico que contribuye al sabor n͠ico del cacao. Desafortunadamente, durante el tostado del grano se produce acrilamida carcing̤ena debido a la misma reaccin̤. Esta investigacin̤ se enfoc ̤en optimizar las condiciones...
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| Daljnji autori: | , , |
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| Format: | Knjiga |
| Jezik: | engleski |
| Teme: | |
| Online pristup: | Optimization of cocoa beans roasting process using response surface methodology based on concentration of pyrazine and acrylamide |
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