Results 91 to 100 of about 35,276 (230)

Comparative Functionality and Processing of Plant‐Proteins: A Path Toward Optimized Sustainable Plant‐Based Meat Analogues (PBMAs): A Review

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
The review provides a comprehensive comparison in terms comparison of commercially established and emerging plant protein sources, focusing on their structural, rheological, and sensory attributes for developing sustainable plant‐based meat analogues (PBMAs).
Mian N. Riaz, Fariha Irshad, Muhammad Bilal Haider, Debomitra Dey   +3 more
wiley   +1 more source

Effect of irrigation frequency on cocoa (Theobroma cacao L.) bean quality in Ghana’s major production zone

International Journal of Agricultural Research, Innovation and Technology
The productivity and quality of cocoa, a key economic crop in Ghana, are increasingly threatened by erratic rainfall and climate variability. This study investigates how different irrigation frequencies affect cocoa bean quality across three major ...
Faruk Kwansah Nyame, Livingstone Kobina Sam-Amoah, Joshua Danso Owusu-Sekyere, Ransford Opoku Darko, Francis Kumi, Clement Nyamekye   +5 more
doaj   +1 more source

Dry Bean Cocoa Production in Papua New Guinea: Do IPDM Inputs Pay Off?

Asia &the Pacific Policy Studies, Volume 13, Issue 2, May 2026.
ABSTRACT Cocoa is Papua New Guineaʼs (PNG) third‐largest agricultural export, supporting about two million smallholder farmers. Despite integrated pest and disease management (IPDM) systems to improve yields, adoption remains low. We surveyed two cocoa‐growing households—one near Balima (Madang Province) and the other near Manetai (Bougainville)—and ...
Tom Swan, Shauna Philips, Chris Fidelis, David Yinil, Damien Field   +4 more
wiley   +1 more source

Small farmers’ willingness to adopt bioprocess technology for cocoa beans production in Indonesia

Sustainable Futures
The fermentation process is a critical determinant of high-quality cocoa bean production. Small-scale cocoa producers can enhance bean quality by adopting appropriate technologies and good handling practices (GHP).
Pandu Laksono, Sugeng Widodo, Diah Arina Fahmi, Sidiq Hanapi, Ahmad Misbah, Yeyen Prestyaning Wanita, Titiek Farianti Djaafar, Tri Marwati, Nugroho Siswanto, Retno Utami Hatmi, Mahargono Kobarsih, Endang Sutriswati Rahayu, Tyas Utami, Muhammad Prasetya Kurniawan   +13 more
doaj   +1 more source

Study of Self-Compatibility Character Related to Seed Characteristics and Seedling Performance on Cocoa

Coffee and Cocoa Research Journal, 2017
Self-incompatibility is an important factor in limiting the yield of cacao (Theobroma cacao L.). The research aimed to study the effect of self-compatibility on cocoa related to pod and bean characteristics and seedling performance.
Indah Anita-Sari, Sobir ., Agung Wahyu Susilo   +2 more
doaj   +1 more source

How Different Traditional and Modern Coffee Brewing Methods Affect Its Aroma, Chemistry, Health Effects and Safety Attributes?—A Comprehensive Review to Maximize Coffee Brew Quality

eFood, Volume 7, Issue 2, April 2026.
This review article provides a comprehensive analysis of coffee pre‐brewing techniques, focusing on the methodology and key parameters involved in each coffee brewing process. It also summarizes how different brewing methods affect the coffee metabolome, antioxidant levels, aroma, and physicochemical features.
Enas A. El‐Hawary, Hania A. Guirguis, Nik Muhammad Azhar Nik Daud, Mohd Asraf Zainudin, Ahmed Mediani, Mohamed A. Farag   +5 more
wiley   +1 more source

PARTIAL CHARACTERIZATION of lipase from COCOA BEANS (Theobroma cacao. L.) of clone PBC 159

Indonesian Journal of Chemistry, 2010
A study was carried out to characterize the cocoa lipase from cocoa beans (Theobroma cacao, L.) of clone PBC 159. The optimum temperature of cocoa lipase was 30-40 °C and the pH optimum was 7.0-8.0.
Ratna Agung Samsumaharto
doaj   +1 more source

Use of Cocoa Ethanolic Extract for Treatment of Staphylococcal Infection in Rabbit-skin Model [PDF]

, 2016
In septic condition, the skin normal flora Staphylococcal spp. may trigger local and sistemic skin infection. In this study antibacterial activity of cocoa ethanolic extract (CEE) against Staphylococcus aureus and ...
Jati, M. (Misnawi), Mufida, D. C. (Diana), Perwitahati, D. (Desyana), Syamsuddin, I. K. (Ihda), Tamarizki, M. (Mekania), Tunjung-Sari, A. B. (Ariza), Wahyudi, T. (Teguh)   +6 more
core  

Characterization of Volatile Organic Compounds and Warmed‐Over Flavor in Flat Peach Juice Through Thermal and Nonthermal Sterilization Using Integrated Flavoromics and Multivariate Analysis

Food Science &Nutrition, Volume 14, Issue 4, April 2026.
Flat peach juice was subjected to thermal sterilization (high‐temperature sterilization and pasteurization) and nonthermal sterilization (high hydrostatic pressure and microwave sterilization). Volatile profiles and sensory attributes were characterized using HS–GC–IMS, HS–SPME–GC–MS, and bionic sensory evaluation.
Guangsen Tong, Xiang Li, Fei Wu, Bowen Zan, Luming Yang, Xiaolong He, Yi Xiao, Yuechen Hao, Chunyuan Ping   +8 more
wiley   +1 more source

Opportunities for increasing domestic added value ofcocoa through trade regulation

Coffee and Cocoa Research Journal, 2011
The operation of multinational companies on cocoa bean trade in Indonesia related to the liberalization policy on trade and investment in Indonesia permits for multinational companies to operate in Indonesia and liable to buy cocoa bean directly from ...
Bambang Drajat
doaj   +1 more source