ẢNH HƯỞNG CỦA KỸ THUẬT RANG HẠT, KIỀM HÓA VÀ CHẤT NHŨ HÓA ĐẾN CÁC ĐẶC TÍNH LÝ HÓA HỌC CỦA BỘT CA CAO
Abstract
Tóm tắt
Article Details
Tài liệu tham khảo
Fennema, O. R. 1996. Food Chemistry, Third edition. Marcel Dekker, Inc. New York, United State of America, 1071 pages.
Hutton C. W. & Campbell, A. M. 1977. Functional properties of a soy concentrate and a soy isolate in simple systems. Nitrogen solubility index and water absorption. Journal of Food Science, 42, 454−458.
Inklaar, P.A. & Fortune, J. 1969. Determining the emulsifying and emulsion stabilizing capacity of protein meat additives. Food Technol. 23:103.
Miller, K. B.; Hurst, W. J.; Payne, M. J.; Stuart, D. A., Apgar, J.; Sweigart, D. S.; Ou, B. 2008. Impact of alkalization on the antioxidant and flavanol content of commercial cocoa powders. J. Agric. Food Chem 56:8527–33.
Munson and Walker's method – AOAC. 1970, page 533 (3l-038).
Troll, W. & Cannan, R. K. 1953. A modified photometric ninhydrin method for the analysis of amino and imino acidsJ. Biol. Chem., 200, pp. 803-811.
Yaylayan, V. J. 2003. Recent advances in the chemistry of Strecker degradation and Amadori rearrangement: implications to aroma and color formation. Journal of Food Sci. Technol. Res. 9 (1), 1-6.