Impact of fermentation on nitrogenous compounds of cocoa beans (Theobroma cacao L.) from various origins.


Tangential filtration technique was used to separate and quantify three different fractions of nitrogenous compounds depending on their molecular size, during cocoa fermentation. On every phenotype and origin analyzed, protein profile of non-fermented samples was similar. During fermentation course, proteins get degraded with a concomitant increase in amino… (More)
DOI: 10.1016/j.foodchem.2015.07.115

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