Results 81 to 90 of about 216 (132)

Technological potential of Bacillus megaterium in Cacao bean fermentation. [PDF]

Int Microbiol
Ortiz Galeano LS, Sandoval Lozano A, Sandoval-Aldana A, Lozano-Tovar MD.   +3 more
europepmc   +1 more source

Optimization of cacao beans fermentation by native species and electromagnetic fields. [PDF]

Heliyon, 2023
Guzmán-Armenteros TM, Ramos-Guerrero LA, Guerra LS, Weckx S, Ruales J.   +4 more
europepmc   +1 more source

Extraction and Characterization of Cocoa Bean Shell Cell Wall Polysaccharides. [PDF]

Polymers (Basel), 2023
Younes A, Karboune S, Liu L, Andreani ES, Dahman S.   +4 more
europepmc   +1 more source

Starter Culture-Induced Fermentation Reveals Genotype-Driven Variability in the Composition and Quality of Brazilian Amazon Forastero Cocoa Beans. [PDF]

J Food Sci
Lima GVS, Pinto ASO, Correia MGDS, Filho MPM, Freitas ADL, Santos PO, Rogez H.   +6 more
europepmc   +1 more source

Effect of Drying Technique on the Volatile Content of Ecuadorian Bulk and Fine-Flavor Cocoa. [PDF]

Foods, 2023
Erazo Solorzano CY, Disca V, Muñoz-Redondo JM, Tuárez García DA, Sánchez-Parra M, Carrilo Zenteno MD, Moreno-Rojas JM, Rodríguez-Solana R.   +7 more
europepmc   +1 more source

Integrative multi-omics approach identified emerging viral threat in Theobroma cacao plants. [PDF]

BMC Plant Biol
Fonseca PLC, Santos MS, Dos Santos Silva J, Armache JN, de Carvalho Neto CH, Nascimento RS, Santos JPN, Pires GRR, de Faria IJDS, Ocampo YM, Freitas-Astua J, Ramos-Gonzaléz PL, Santana JO, Fernandes VF, Marques JPR, Tassi AD, Sodré GA, Luiz LCGC, Luiz WB, Pirovani CP, Oliveira AR, Aguiar ERGR.   +21 more
europepmc   +1 more source

Obtención de aromas en granos de cacao ( Theobroma cacao L.) en el clon ccn51 a partir de pulpa de grutas en la provincia de Mariscal Cáceres

, 2016
El objetivo de esta investigación fue mejorar y evaluar la calidad sensorial de granos de cacao (Theobroma Cacao L) en el clon CCN51 en licor de cacao, mediante la incorporación de pulpa de frutas durante el proceso de fermentación. Se fermentaron los granos de cacao del clon CCN51 con tres distintos tipos de pulpas: plátano moquicho (Musa sp ...
openaire   +1 more source

The Impact of Controlled Fermentation Temperature on Chemical Composition and Sensory Properties of Cacao. [PDF]

Foods
Calvo AM, Montenegro AC, Monroy DM, Rodriguez-Silva LG, Carreño-Olejua AR, Camargo ID.   +5 more
europepmc   +1 more source

Chemometric Classification of Colombian Cacao Crops: Effects of Different Genotypes and Origins in Different Years of Harvest on Levels of Flavonoid and Methylxanthine Metabolites in Raw Cacao Beans. [PDF]

Molecules, 2022
Agudelo C, Acevedo S, Carrillo-Hormaza L, Galeano E, Osorio E.   +4 more
europepmc   +1 more source

Theobroma spp. Mucilage as a Valuable Natural Ingredient: Composition, Potential for Food Innovation, and Future Perspectives. [PDF]

Foods
Huanca-Ccompe FR, Carrión-Sánchez HM, Chambilla LQ, Alcázar-Alay SC, Pumacahua-Ramos A.   +4 more
europepmc   +1 more source