Articles with "fermentation profiling" as a keyword



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Forcing fermentation: Profiling proteins, peptides and polyphenols in lab-scale cocoa bean fermentation.

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Published in 2019 at "Food chemistry"

DOI: 10.1016/j.foodchem.2018.11.108

Abstract: This study encompassed the lab-scale fermentation of cocoa beans in 300-g heaps under controlled laboratory conditions, in order to replicate the microbial dynamics and metabolomic changes that usually occur in large-scale spontaneous fermentations. Growth profiles… read more here.

Keywords: fermentation; forcing fermentation; cocoa; lab scale ... See more keywords