| 000 | 024150000a22006250004500 | ||
|---|---|---|---|
| 911 | _aXL1989800750 | ||
| 901 | _aF60 | ||
| 903 | _aV | ||
| 904 | _aBCO | ||
| 905 | _aC | ||
| 906 | _a19890101 | ||
| 908 | _aJ | ||
| 909 | _aAS | ||
| 912 | _aEn | ||
| 912 | _aEn | ||
| 914 | _aCACAO | ||
| 914 | _aEXTRA | ||
| 914 | _aBCO1 | ||
| 082 | 0 | 4 |
_a633.7412 _bM265 |
| 100 | 1 |
_989888 _aMamot Bin Said |
|
| 100 | 1 |
_940715 _aAhmad Zaharudin Idrus |
|
| 260 | _c1976 | ||
| 041 | 0 | _aEn | |
| 500 | _a++ 1 tab. 16 ref. Sum. (En) | ||
| 520 | _aThe nature of higher residual acidity in Malaysian cocoa beans which is responsible for the lower bean quality has been investigated. Malaysian cocoa beans have been found to contain a higher polyphenol level than Ghanian cocoa beans. This was suggested to be correspondent to a lower polyphenolic-degradating-enzyme activity. Other workers have also found Malaysian cocoa beans to be high in acetic acid and copper content. These, together with the previous finding leads to the studies of their effects on the activity of polyphenoloxidase in Malaysian cocoa beans. Copper showed inhibition at 25 ppm, acetate at 0.25 mm and flavonol (quercetin) at 0.1 mm. The mechanism of their inhibitions are explained. Methods to improve Malaysian cocoa bean quality are also suggested. | ||
| 650 | 1 | 4 |
_9166664 _aTHEOBROMA CACAO |
| 650 | 1 | 4 |
_9148650 _aFRUTO |
| 650 | 1 | 4 |
_9148122 _aFLAVONOIDES |
| 650 | 1 | 4 |
_9134179 _aACETATOS |
| 650 | 1 | 4 |
_9140887 _aCOBRE |
| 650 | 1 | 4 |
_9141440 _aCOMPOSICION QUIMICA |
| 650 | 1 | 4 |
_9141496 _aCOMPUESTOS ORGANICOS |
| 650 | 1 | 4 |
_9139728 _aCATECOL OXIDASA |
| 691 |
_9166664 _aTHEOBROMA CACAO |
||
| 691 |
_9148605 _aFRUIT |
||
| 691 |
_9319337 _aFLAVONOIDS |
||
| 691 |
_9303721 _aACETATES |
||
| 691 |
_9142310 _aCOPPER |
||
| 691 |
_9310534 _aCHEMICAL COMPOSITION |
||
| 691 |
_9329368 _aORGANIC COMPOUNDS |
||
| 691 |
_9309967 _aCATECHOL OXIDASE |
||
| 692 | _aTHEOBROMA CACAO | ||
| 692 | _aFRUIT | ||
| 692 | _aFLAVONOIDE | ||
| 692 | _aACETATE | ||
| 692 | _aCUIVRE | ||
| 692 | _aCOMPOSITION CHIMIQUE | ||
| 692 | _aCOMPOSE ORGANIQUE | ||
| 692 | _aCATECHOL OXYDASE | ||
| 773 | 0 |
_tMARDI Research Bulletin (Malasia) _d1976 _gv. 4(1) p. 21-27 |
|
| 040 |
_aCR-TuBCO _cCR-TuBCO _bEs |
||
| 245 | 1 | 0 | _aThe effects of flavonol, acetate and copper on the activity of polyphenoloxidase in local cocoa beans |
| 942 | _cANA | ||
| 003 | CR-TuBCO | ||
| 999 |
_c68886 _d68886 |
||