Results 111 to 120 of about 246 (136)

Fermentation and its effect on the physicochemical and sensory attributes of cocoa beans in the Colombian Amazon. [PDF]

PLoS One
González AFR, García GAG, Polanía-Hincapié PA, López LJ, Suárez JC.   +4 more
europepmc   +1 more source

High potential extracts from cocoa byproducts through sonotrode optimal extraction and a comprehensive characterization. [PDF]

Ultrason Sonochem
Ramos-Escudero F, Rojas-García A, Cádiz-Gurrea ML, Segura-Carretero A.   +3 more
europepmc   +1 more source

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A multipronged flavor comparison of Ecuadorian CCN51 and Nacional cocoa cultivars

European Food Research and Technology, 2019
Two cocoa types are predominantly being cultivated in Ecuador, the highly appreciated fine Nacional and the high-yielding and disease-resistant CCN51, classified as bulk. With the introduction of foreign germplasm in Ecuador and the international demand for high-quality Nacional cocoa, the present study aims to characterize and compare the flavor ...
Hayley Rottiers, Valerie Lemarcq, Ann De Winne   +2 more
exaly   +2 more sources

Cocoa beans and liquor fingerprinting: A real case involving SSR profiling of CCN51 and “Nacional” varieties

Food Control, 2020
Abstract The worldwide demand for cocoa is rising but, in the supply chain, several cases of adulteration, usually of fine cocoa with bulk cocoa, are reported while industry requires cocoa stocks with constant aromas and quality. In cocoa chain, adulteration and lots misidentification can happen along the entire chain from the bean to the production ...
Lorenzo Stagnati, Alessandra Lanubile, Matteo Busconi   +2 more
exaly   +2 more sources

Effect of microencapsulated inoculum of Pichia kudriavzevii on the fermentation and sensory quality of cacao CCN51 genotype

Journal of the Science of Food and Agriculture, 2023
AbstractBACKGROUNDMicroencapsulated yeasts are a novel alternative as a delivery matrix for microbiological starters. This technology aims to protect the active compounds from adverse environmental conditions and prolong their useful life and could also improve the conditions of the starters for cocoa fermentation.
Jenifer Criollo Nuñez, Cristina Ramirez‐Toro, German Bolivar, Angélica Piedad Sandoval A., María D. Lozano Tovar   +4 more
openaire   +2 more sources

Evaluation of losses and waste in craft companies that generate added value with cocoa CCN51 (Theobroma cacao L.) in the canton of Ambato-Ecuador

1er Congreso Universal de las Ciencias y la Investigación, 2022
Carla Arcos, William Fabián Teneda-Llerena   +1 more
exaly   +5 more sources

Diagnóstico FODA como elemento de planeación estratégica de negocios de producción de cacao CCN51 en el Triunfo, Guayas, Ecuador

Compendium, 2023
Este trabajo proporciona información básica sobre la planificación estratégica y una de sus herramientas básicas: el análisis FODA que permite la recopilación y utilización de datos obteniendo un perfil operativo de una empresa. Dicho análisis, aplica para cualquier empresa tamaño o tipo.
Bertha Patricia Holguin Burgos, Bertha Patricia Holguin Burgos, Wilmer Omar Pilaloa David, Dilmar Danilo Delgado Delgado, Dilmar Danilo Delgado Delgado, Karina Marisela Cali Cadena   +5 more
exaly   +2 more sources

Mejoramiento del Proceso de Fermentación del Cacao. (Theobroma cacao L.) Variedad Nacional y Variedad CCN51

, 2016
Premio de Estudios Iberoamericanos. Área Científico-Técnica, X edición (2016). En esta investigación se describe el proceso de fermentación del cacao (Theobroma cacao l) de las variedades nacional y CCN51 utilizando dos tipos de fermentadores el tipo convencional tipo horizontal y el rotatorio [mejoramiento tecnológico], para obtener mayores niveles de
exaly   +4 more sources

Reduction of frosty pod rot severity in Theobroma cacao CCN51 by indigenous Trichoderma-based bioformulations under controlled conditions

Fungal Biology
Cacao is of significant socio-cultural and economic importance for Peru. However, it is highly susceptible to phytopathogens, such as Moniliophthora roreri, the causal agent of frosty pod rot. This disease is well known for its significant impact on the quality and yield of cacao beans.
Jorge R Díaz-Valderrama, Liz Marjory Cumpa-Velasquez   +1 more
exaly   +3 more sources