ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Two distinct stages of the farm processing of cocoa beans were recognized: biofermentation with living cells, with resulting metabolites which influence the subsequent stage; and chemofermentation due to the enzymes produced in the previous stage, with living cells not involved. The chocolate flavor resulting from fermentation is seemingly due to the enzymatic digestion. The enzymes are not present in the pulp or in the beans but inside the yeast cells autolyzing in the fermentation boxes or piles.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1965.tb01830.x
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