Physicochemical changes in cocoa beans during ripening of the pods.

Firmin A

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Physicochemical changes in cocoa beans during ripening of the pods.

机译：豆荚成熟期间可可豆的理化变化。

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During the ripening of cocoa pods (cv. Amelonado, grown in Cote d'Ivoire), there were changes in the beans. They gained a little weight, and the contents of total and reducing sugars increased markedly. There were some increases in the protein and lipid contents, while those of cellulose and ash fell.

机译：在可可豆荚成熟时（科特迪瓦种植的Cmel。Amelonado），豆类发生了变化。他们增加了一点体重，总糖和还原糖的含量明显增加。蛋白质和脂质含量有所增加，而纤维素和灰分则有所下降。

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《Tropical Science》 |2000年第1期|共2页
作者
Firmin A;
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正文语种 eng
中图分类农作物;
关键词
cocoa; ripening; cellulose; reducing sugars; sugars; plant composition; chemical composition; fruits; seeds; proteins; lipids; Theobroma cacao; Cote d'Ivoire;

机译：可可粉;熟化;纤维素;还原糖;糖;植物成分;化学成分;水果;种子;蛋白质;脂质;可可碱;科特迪瓦;

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1. Physicochemical changes in cocoa beans during ripening of the pods. [J] . Firmin A Tropical Science . 2000,第1期

机译：豆荚成熟期间可可豆的理化变化。
2. Impact of Convectional and Superheated-Steam Roasting on the Physicochemical and Microstructural Properties of Cocoa Butter Extracted from Cocoa Beans [J] . Journal of Food Processing and Preservation . 2017,第4期

机译：对流和过热蒸汽焙烧对可可豆提取物可可脂理化和微观结构特性的影响
3. Effects of convective and microwave roasting on the physicochemical properties of cocoa beans and cocoa butter extracted from this material [J] . W. Krysiak Grasas y Aceites: International Journal of Fats and Oils . 2011,第4期

机译：对流和微波烘烤对从该材料提取的可可豆和可可脂的理化性质的影响
4. Effects of cocoa clones and fermentation times on physical and chemical characteristics of cocoa beans (Theobroma cacao L.) [C] . A Assa, Rosniati, M R Yunus International Seminar on Industrial Engineering and Management . 2019

机译：可可克隆及发酵时间对可可豆（Cacao L.）物理和化学特征的影响
5. Assessment of the Level of Pesticide Residue in Cocoa Beans from Selected Mega Stores in Ado Metropolis, Ekiti State, Nigeria [D] . Oluwatuyi, Shegun Victor. 2020

机译：尼日利亚ADO Metopolis选定的巨型商店可可豆类群体水平评估
6. Cocoa Bean Proteins—Characterization, Changes and Modifications due to Ripening and Post-Harvest Processing [O] . Harshadrai M. Rawel, Gerd Huschek, Sorel Tchewonpi Sagu, 1995

机译：可可豆蛋白质-成熟，收获后加工的特性，变化和修饰
7. Effects of convective and microwave roasting on the physicochemical properties of cocoa beans and cocoa butter extracted from this material [O] . Krysiak, W. 2011

机译：对流和微波焙烧对从这种材料中提取的可可豆和可可脂的理化性质的影响

Physicochemical changes in cocoa beans during ripening of the pods.

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