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Effect of Roasting Process on the Concentration of Acrylamide and Pyrizines in Roasted Cocoa Beans from Different Origins

机译：焙烧过程对不同来源烤可可豆中丙烯酰胺和嘧啶含量的影响

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Farah D.M.H.; Zaibunnisa A.H.; Misnawi J.; Zainal S.;
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1. Influence of roasting conditions on coloration of roasted cocoa beans [J] . Wieslawa Krysiak Journal of food engineering . 2006,第3期

机译：烘烤条件对可可豆色泽的影响
2. INFLUENCE OF ROASTING CONDITIONS ON VOLATILE FLAVOR OF ROASTED MALAYSIAN COCOA BEANS [J] . NAZARUDDIN RAMLI, OSMAN HASSAN, MAMOT SAID, Journal of Food Processing and Preservation . 2006,第3期

机译：烘烤条件对烤马来西亚可可豆挥发性风味的影响
3. Effects of various roasting conditions on acrylamide, acrolein, and polycyclic aromatic hydrocarbons content in cocoa bean and the derived chocolates [J] . Zyzelewicz Dorota, Oracz Joanna, Krysiak Wieslawa, Drying technology: An International Journal . 2017,第1a4期

机译：各种焙烧条件对丙烯酰胺，丙烯醛和多环芳烃含量的影响和衍生巧克力
4. Effect of Roasting Process on the Concentration of Acrylamide and Pyrizines in Roasted Cocoa Beans from Different Origins [C] . Farah D. M. H., Zaibunnisa A. H., Misnawi J. International Conference on Asia Agriculture and Animal . 2012

机译：焙烧过程对不同起源焙烧可可豆酸浓度和吡嗪浓度的影响
5. Composition, sensory attributes, and flavor of dry- and oil-roasted soynuts after roasting and during storage. [D] . Boge, Emily Louise. 2007

机译：干焙和油焙炒的大豆坚果的成分，感官特性和风味，在烘烤后和储存期间。
6. Flavanol Polymerization Is a Superior Predictor of α-Glucosidase Inhibitory Activity Compared to Flavanol or Total Polyphenol Concentrations in Cocoas Prepared by Variations in Controlled Fermentation and Roasting of the Same Raw Cocoa Beans [O] . Kathryn C. Racine, Brian D. Wiersema, Laura E. Griffin, 2019

机译：与相同原料生可可豆的受控发酵和烘烤过程中的变化所制备的可可豆中的黄烷醇或总多酚浓度相比黄烷醇聚合是α-葡萄糖苷酶抑制活性的优良预测指标
7. Flavanol Polymerization Is a Superior Predictor of α-Glucosidase Inhibitory Activity Compared to Flavanol or Total Polyphenol Concentrations in Cocoas Prepared by Variations in Controlled Fermentation and Roasting of the Same Raw Cocoa Beans [O] . Kathryn C. Racine, Brian D. Wiersema, Laura E. Griffin, 2019

机译：与通过通过控制发酵和同一原料可可豆的烘烤制备的Cocoas中制备的Cocoas中的香料或总多酚浓度相比，黄黄烷醇聚合是α-葡萄糖苷酶抑制活性的优异预测因子。

Effect of Roasting Process on the Concentration of Acrylamide and Pyrizines in Roasted Cocoa Beans from Different Origins

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