Results 71 to 80 of about 57,001 (300)
Optimizing of a Horizontal Cylinder Type Cocoa Roaster for Dried Cocoa Cotyledon Roasting [PDF]
, 2006 The secondary process of cocoa is one of the promising alternatives to increase the value added of dried cocoa beans. One the other hand, the development for secondary cocoa process requires an appropriate technology that is not available yet for small ...
Widyotomo, Sukrisno +8 more
core +1 more source
Food inflation pass‐through from agricultural imports in a small open economy
American Journal of Agricultural Economics, EarlyView.Abstract This paper develops a new framework for quantifying cost pass‐through in a small open economy by estimating firm‐level markup responses to agricultural import price shocks. We show theoretically that markup adjustments depend on firms' reliance on imported inputs and demand curvature, generating heterogeneous inflationary effects across firm ...
Minseong Kang, Seungki Lee
wiley +1 more source
Journal of the American Oil Chemists' Society, EarlyView.ABSTRACT This study examined whether enzymatic modification of soybean oil (SBO) can be tailored to produce trans‐free fats with physicochemical properties comparable to palm olein, stearin, or palm‐mid fractions (PMFs). US‐grown SBO was modified by lipase‐catalyzed acidolysis using palmitic acid at linearly interpolated substrate molar ratios (C16:0 ...
Ityotagher P. Aondoakaa +2 more
wiley +1 more source
Pracaxi Oil as a Potential Inhibitor of Fat Bloom
Journal of the American Oil Chemists' Society, EarlyView.ABSTRACT Fat bloom is one of the major technological challenges faced by the chocolate industry, caused by the polymorphic transition from β2(V) to β1(VI) crystals in cocoa butter (CB). One strategy to slow down this polymorphic transition is the addition of lipids rich in very long chain fatty acids (VLCFA), such as behenic acid.
Victoria Marques Gropelli +4 more
wiley +1 more source
The market for cocoa powder [PDF]
The paper analyses the forces that shape demand and supply processes in the market for cocoa powder. A brief statistical summary is given of the main trends in international demand and production, and the spatial shifts in cocoa processing.
Henk. L.M. Kox
core
UMP, Malaysian Cocoa Board collaboration strengthens efforts on Malaysian cocoa industry development [PDF]
, 2021 KUALA LUMPUR, 22 April 2021 - Universiti Malaysia Pahang (UMP) and the Malaysian Cocoa Board (MCB) will conduct research on producing cocoa extract, developing healthcare products based on cocoa extract and developing e-Nose sensor technology that uses ...
Mimi Rabita, Abdul Wahit
core
Exploring the potential of ucuúba (Virola surinamensis) seed fat
Biofuels, Bioproducts and Biorefining, EarlyView.Abstract Ucuúba (Virola surinamensis) fat is an important income source for Amazonian communities. Local businesses typically process whole seeds for fat extraction; however, seed structural integrity may influence extraction efficiency and fat quality.
Juan David Marmolejo Tascón +4 more
wiley +1 more source
Germination and Water Content of Cocoa Seeds After Storage Treatments
Coffee and Cocoa Research Journal, 2018 The challenge of providing cocoa seeds is the characteristic of recalcitrant seed, thus requiring storage techniques that can slow down the decline in seed viability in an effort to manage the distribution of cocoa seeds which depend to the time of ...
Indah Anita-Sari +2 more
doaj +1 more source
British Educational Research Journal, EarlyView.Abstract Quality in early childhood education and care (ECEC) is a contested concept and has generally been conceptualised by inter‐related indicators such as staff qualifications, educational environment, policy or child‐to‐staff ratios. There has been a more limited emphasis on how young children might perceive and experience quality.
Nikki Fairchild, Éva Mikuska
wiley +1 more source
Determining Optimum Point of Robusta Coffee Bean Roasting Process for Taste Consistency
Coffee and Cocoa Research Journal, 2018 Roasting is an important coffee bean processing that affect quality and flavor consistency. Roasting parameters are summarized in the roasting profile which describe density, water content, pH, yield, taste, time and temperature as well as roasting ...
Andi Dharmawan +2 more
doaj +1 more source