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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| Main Author: | |
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| Format: | Thesis |
| Language: | English |
| Published: |
2014
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| Online Access: | https://ir.uitm.edu.my/id/eprint/17377/2/TM_FARAH%20DIYANA%20MOHAMAD%20HANIB%20AS%2014_5.pdf |
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