Using enzyme (from Novozyme): For improving cocoa process and bean quality in Vietnam - Couverture souple

Phan Thanh, Binh

 
9783659271175: Using enzyme (from Novozyme): For improving cocoa process and bean quality in Vietnam
Couverture souple
ISBN 10 : 3659271179 ISBN 13 : 9783659271175
Editeur : LAP LAMBERT Academic Publishing, 2012

Synopsis

Although the cocoa areas is small in Vietnam now (about 22.000 ha in 2012) but the master plan from Minister of Agricultural and Rural Development of Vietnam is show that until 2020 Vietnam cocoa products will be reached 45,000 tons and cocoa product will be one of the main export products in Vietnam in the future. Many problems of cocoa have to research to reach it. One of them is research on cocoa curing and cocoa post-harvest. There are many stages in cocoa curing but the main stage is fermentation. In fermentation of fresh cocoa beans, there are many enzymes and microorganisms to catalyze the bio-reactions in pulp and cotyledon for increasing the reactions speed. Invertase, protease, pectinase are three mains enzyme for catalyzing main bio-chemicals in cocoa pulp and cocoa bean. The result researchs on adding the Invertase, protease, pectinase to cocoa mass during fermentation for improving the cocoa process and cocoa quality in the Western Highland of Vietnam were showed in this book.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

Présentation de l'éditeur

Although the cocoa areas is small in Vietnam now (about 22.000 ha in 2012) but the master plan from Minister of Agricultural and Rural Development of Vietnam is show that until 2020 Vietnam cocoa products will be reached 45,000 tons and cocoa product will be one of the main export products in Vietnam in the future. Many problems of cocoa have to research to reach it. One of them is research on cocoa curing and cocoa post-harvest. There are many stages in cocoa curing but the main stage is fermentation. In fermentation of fresh cocoa beans, there are many enzymes and microorganisms to catalyze the bio-reactions in pulp and cotyledon for increasing the reactions speed. Invertase, protease, pectinase are three mains enzyme for catalyzing main bio-chemicals in cocoa pulp and cocoa bean. The result researchs on adding the Invertase, protease, pectinase to cocoa mass during fermentation for improving the cocoa process and cocoa quality in the Western Highland of Vietnam were showed in this book.

Biographie de l'auteur

I was born in 1970, I graduated the University in 1998 from Hanoi Agricultural University No1, Hanoi, Vietnam; master in 2007 from Hanoi University of Science and Technology, Vietnam. I am working on agro-post harvest in The Western Highland Agriculture – Forestry Science Institute. My main research fields are cocoa, and coffee processing.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
LAP LAMBERT Academic Publishing
Date d'édition
2012
Langue
anglais
ISBN 10 
3659271179
ISBN 13 
9783659271175
Reliure
Broché
Nombre de pages
60
Coordonnées du fabricant
non disponible
Personne responsable
KreGa Onlinehandel GmbH
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