Thermal effects of roasting process on Theobroma cacao L. seed proteins: proteolysis/thermal breaking, trypsin inhibitor decrease, D-amino acids and biogenic amines development: an overview. Proceedings of EURO FOOD CHEM XIII, Hamburg

Marco ARLORIO; J. D. C.O.S.S.O.N.; F. TRAVAGLIA; G. PIANA; G. PALLA; A. CALIGIANI; A. MARTELLI

Thermal effects of roasting process on Theobroma cacao L. seed proteins: proteolysis/thermal breaking, trypsin inhibitor decrease, D-amino acids and biogenic amines development: an overview. Proceedings of EURO FOOD CHEM XIII, Hamburg

Marco ARLORIO
, J. D. C.O.S.S.O.N.
, F. TRAVAGLIA
, G. PIANA
, G. PALLA
, A. CALIGIANI
, A. MARTELLI

Department of Pharmaceutical Sciences

Research output: Contribution to conference › Paper › peer-review

Original language	English
Pages	325-328
Number of pages	4
Publication status	Published - 2005
Event	EURO FOOD CHEM XIII - Duration: 1 Jan 2005 → …

Conference

Conference	EURO FOOD CHEM XIII
Period	1/01/05 → …

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http://hdl.handle.net/11579/19873

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ARLORIO, M., C.O.S.S.O.N., J. D., TRAVAGLIA, F., PIANA, G., PALLA, G., CALIGIANI, A., & MARTELLI, A. (2005). Thermal effects of roasting process on Theobroma cacao L. seed proteins: proteolysis/thermal breaking, trypsin inhibitor decrease, D-amino acids and biogenic amines development: an overview. Proceedings of EURO FOOD CHEM XIII, Hamburg. 325-328. Paper presented at EURO FOOD CHEM XIII. http://hdl.handle.net/11579/19873

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title = "Thermal effects of roasting process on Theobroma cacao L. seed proteins: proteolysis/thermal breaking, trypsin inhibitor decrease, D-amino acids and biogenic amines development: an overview. Proceedings of EURO FOOD CHEM XIII, Hamburg",

author = "Marco ARLORIO and C.O.S.S.O.N., \{J. D.\} and F. TRAVAGLIA and G. PIANA and G. PALLA and A. CALIGIANI and A. MARTELLI",

year = "2005",

language = "English",

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ARLORIO, M, C.O.S.S.O.N., JD, TRAVAGLIA, F, PIANA, G, PALLA, G, CALIGIANI, A & MARTELLI, A 2005, 'Thermal effects of roasting process on Theobroma cacao L. seed proteins: proteolysis/thermal breaking, trypsin inhibitor decrease, D-amino acids and biogenic amines development: an overview. Proceedings of EURO FOOD CHEM XIII, Hamburg', Paper presented at EURO FOOD CHEM XIII, 1/01/05 pp. 325-328. <http://hdl.handle.net/11579/19873>

Thermal effects of roasting process on Theobroma cacao L. seed proteins: proteolysis/thermal breaking, trypsin inhibitor decrease, D-amino acids and biogenic amines development: an overview. Proceedings of EURO FOOD CHEM XIII, Hamburg. / ARLORIO, Marco; C.O.S.S.O.N., J. D.; TRAVAGLIA, F. et al.
2005. 325-328 Paper presented at EURO FOOD CHEM XIII.

Research output: Contribution to conference › Paper › peer-review

TY - CONF

T1 - Thermal effects of roasting process on Theobroma cacao L. seed proteins: proteolysis/thermal breaking, trypsin inhibitor decrease, D-amino acids and biogenic amines development: an overview. Proceedings of EURO FOOD CHEM XIII, Hamburg

AU - ARLORIO, Marco

AU - C.O.S.S.O.N., J. D.

AU - TRAVAGLIA, F.

AU - PIANA, G.

AU - PALLA, G.

AU - CALIGIANI, A.

AU - MARTELLI, A.

PY - 2005

Y1 - 2005

UR - https://iris.uniupo.it/handle/11579/19873

M3 - Paper

SP - 325

EP - 328

T2 - EURO FOOD CHEM XIII

Y2 - 1 January 2005

ER -

Thermal effects of roasting process on Theobroma cacao L. seed proteins: proteolysis/thermal breaking, trypsin inhibitor decrease, D-amino acids and biogenic amines development: an overview. Proceedings of EURO FOOD CHEM XIII, Hamburg

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