Optimisation on the reduction of acrylamide in roasted cocoa beans / Farah Diyana Mohamad Hanib
Roasting is an important process that contributes to the formation of flavour, aroma and colour of cocoa beans. Pyrazines, a products of Maillard reaction are the character impact compounds that contribute to unique cocoa flavour. Unfortunately during roasting, carcinogenic acrylamide is also produc...
Saved in:
| Main Author: | |
|---|---|
| Format: | Thesis |
| Language: | English |
| Published: |
2014
|
| Subjects: | |
| Online Access: | http://ir.uitm.edu.my/17377/ http://ir.uitm.edu.my/17377/1/TM_FARAH%20DIYANA%20MOHAMAD%20HANIB%20AS%2014_5.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|