Effect of Pectin Lyase Enzyme on Fermentation and Drying of Cocoa (<i>Theobroma cacao</i> L.): An Alternative to Improve Raw Material in the Industry of Chocolate

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Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
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"Effect of Pectin Lyase Enzyme on Fermentation and Drying of Cocoa (Theobroma cacao L.): An Alternative to Improve Raw Material in the Industry of Chocolate"
written by Maritza Gil, Francy Orrego, Edith Cadena, Rosa Alegria, Julian Londono-Londono,
published by Food and Nutrition Sciences, Vol.7 No.4, 2016

has been cited by the following article(s):

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[1]	Fungal Pectinases: Production and Applications in Food Industries
	2021

[2]	Traceability, authenticity and sustainability of cocoa and chocolate products: a challenge for the chocolate industry
	2020

[3]	Automatización de un sistema de fermentación de almendras de cacao (theobroma cacao l.) para pequeños productores de El Oro
	2019

[4]	Matrix effect on quantification of sugars and mannitol developed during the postharvest of cocoa: an alternative method for traceability of aroma precursors by liquid chromatography with an evaporative detector
	Journal of Food Science and Technology, 2019

[5]	Profile of cacao cultivated in Colombia: a study based onstandardized methods, indicators of quality and variety
	International Journal of Food and Nutrition Research, 2018

[6]	Aproximación quimiométrica del balance entre los compuestos neoformados y los responsables de la calidad desarrollados durante las etapas de poscosecha de cacaos especiales (Theobroma cacao L.) cultivados en Antioquia
	Thesis, 2018

[7]	Effects of Maturity at Harvest and Fermentation Conditions on Bioactive Compounds of Cocoa Beans
	Plant Foods for Human Nutrition, 2018

[8]	Profile of cacao cultivated in Colombia: a study based on standardized methods, indicators of quality and variety
	2018

[9]	Análise de Diversidade Genética e Ecofisiologia de Germinação de Theobroma cacao L.
	2018

[10]	Risk Prevention of Fungal Contamination of Raw Cocoa Beans in Côte d'Ivoire: Case of Polyhexamethylene Guanidine Hydrochloride (PHMGH)
	Food and Public Health, 2017

[11]	Manejo postcosecha de 31 híbridos interclonales de cacao (Theobroma cacao L.) enla finca experimental La Represa.
	2017

[12]	Eficacia de los métodos de fermentación y secado para optimizar la calidad de las almendras de cacao theobroma cacao l
	2016

[13]	Aproximación quimiométrica del balance entre los compuestos neoformados y los responsables de la calidad desarrollados durante las etapas de poscosecha de …


[14]	UNIDAD ACADÉMICA DE CIENCIAS AGROPECUARIAS CARRERA DE INGENIERÍA AGRONÓMICA

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