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...

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Bibliographic Details
Main Author: Mohamad Hanib, Farah Diyana
Format: Thesis
Language:English
Published: 2014
Online Access:https://ir.uitm.edu.my/id/eprint/17377/2/TM_FARAH%20DIYANA%20MOHAMAD%20HANIB%20AS%2014_5.pdf
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