Results 41 to 50 of about 106,639 (342)
Nutrients, 2020 Cocoa and its products are rich sources of polyphenols such as flavanols. These compounds exert antioxidant and anti-inflammatory activities, accountable for cocoa health-promoting effects. However, cocoa polyphenols are poorly absorbed in the intestine,
V. Sorrenti +5 more
semanticscholar +1 more source
Tempering of cocoa butter and chocolate using minor lipidic components
Nature Communications, 2021 Chocolate manufacture includes a complex tempering procedure to direct the crystallization of cocoa butter towards the formation of fat crystal networks with specific polymorphism, nano- and microstructure, melting behavior, surface gloss and mechanical ...
Jay Chen +3 more
semanticscholar +1 more source
Yield performance of the cocoa clones of Sca 6 and DRC 15 resistant to vascular-streak dieback
Coffee and Cocoa Research Journal, 2009 The characteristics of pod related to cocoa pod borer resistance (CPB, Conopomorpha cramerella Snell.) had been identified in a series study. This research has objective to evaluate performance of the characteristics using more diverse of genetic ...
Agung Wahyu Susilo +2 more
doaj +3 more sources
Coffee and Cocoa Research Journal, 2013 Black pod disease caused by Phytophthora palmivorafungus is one of the important diseases on cocoa crop. Pod rot is the most important disease because it may cause loss of cocoa pod.
Sakti Widyanta Pratama +3 more
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Impact of cocoa flavanols on human health.
Food and Chemical Toxicology, 2021 Cocoa is a source of flavanols, and these phenolic compounds exert beneficial effects on health and aging, and reduce the risk of suffering chronic diseases (cardiovascular diseases, metabolic disorders, cancer).
M. A. Martín, S. Ramos
semanticscholar +1 more source
Coffee and Cocoa Research Journal, 2012 Development of specialty coffee product needs to be done by producing a product that has a good flavor, unique, and different from the axisting specialty coffee products.
Dwi Nugroho +3 more
doaj +1 more source
Critical reviews in food science and nutrition, 2020 Chocolate is a widely consumed product worldwide due to its exquisite flavor, which comes from the unique and fascinating cocoa flavor. This flavor depends on little controllable variables such as the genotype and the agroecological niche, and on the ...
Margareth Santander Muñoz +3 more
semanticscholar +1 more source
A Living Income for Cocoa Producers in Côte d'Ivoire and Ghana?
Frontiers in Sustainable Food Systems, 2021 It is often claimed that cocoa producers are poor, but the extent of their poverty is rarely defined. We analyzed six data sets derived from household questionnaires of 385–88,896 cocoa producers in Côte d'Ivoire and Ghana.
J. A. van Vliet +3 more
semanticscholar +1 more source
Intensity of vascular streak dieback in different cocoa clones and various agro-climatic conditions
Coffee and Cocoa Research Journal, 2017 Vascular streak dieback (VSD) is one of the main diseases on cocoa. This disease can produce a heavy damage in susceptible plants. Agro-climatic condition influences the VSD disease severity level.
Indah Anita-Sari +6 more
doaj +1 more source