Results 111 to 120 of about 35,276 (230)

Comparative effects of superheated steam and hot air roasting on the in vitro phospholipase A2 inhibitory activity and polyphenol composition of cocoa beans

Journal of the Science of Food and Agriculture, Volume 106, Issue 5, Page 3200-3207, 30 March 2026.
Abstract Background Cocoa, derived from Theobroma cacao, is a popular food ingredient used to produce chocolate. Cocoa is rich in polyphenols and human and laboratory model studies have indicated that cocoa and chocolate can mitigate chronic inflammatory conditions.
Sawali Navare, Bethany H. Lam, Misha T. Kwasniewski, Ramaswamy Anantheswaran, Joshua D. Lambert   +4 more
wiley   +1 more source

Competitive diagnostic of cacao sector in Ecuador: an application of porter s diamond model of competitiveness [PDF]

, 2007
92 p.During the 1800, Ecuador was the greatest fine and flavour cocoa exporter. This product known as the golden bean was world wide recognized for its floral scent and excellent taste.
Rivera Lopez, Carlos Ramon, Spiller, Achim (Prof. Guia), Theuvsen, Ludwig (Prof. Guia)   +2 more
core  

Metagenomic and biogenic amine changes in cassava fermentation for tucupi production using Pediococcus acidilactici starter culture

Journal of the Science of Food and Agriculture, Volume 106, Issue 4, Page 2424-2436, 15 March 2026.
Abstract BACKGROUND The use of starter cultures is essential for producing fermented foods with desirable standardized characteristics and for preventing pathogens. Pediococcus acidilactici, isolated from cocoa fermentation, was used in the production of tucupi, a widely appreciated sauce made from the juice of cassava root (manipueira) in the ...
Danielle Gama Brício, Maria Beatriz A Gloria, José Augusto Pires Bitencourt, Leandro Araujo Argôlo, Rafaela de Lima Ribeiro, Ilzane Abreu da Silva, Rosinelson da Silva Pena, Alessandra Santos Lopes, Gilson CA Chagas Junior, Nelson Rosa Ferreira   +9 more
wiley   +1 more source

ILRF and Global Exchange Congratulate Cargill on New Cocoa Certification Commitments [PDF]

, 2007
This document is part of a digital collection provided by the Martin P. Catherwood Library, ILR School, Cornell University, pertaining to the effects of globalization on the workplace worldwide.
International Labor Rights Forum
core   +1 more source

Formulasi ekstrak fraksi etanol kulit biji kakao (Theobroma cacao L.) sebagai antioksidan alami pada sabun padat

Agrointek
A cocoa bean shell is a waste from cocoa bean processing that contains active compounds such as flavonoids, polyphenols, saponins, and tannins, where these compounds are antioxidant compounds that can be utilized as natural antioxidants in soap.
Resha Nurvabilla, Selly Harnesa Putri, Asri Widyasanti   +2 more
doaj   +1 more source

Bacterial and Fungal Communities Are Specifically Modulated by the Cocoa Bean Fermentation Method. [PDF]

Foods, 2023
Ghisolfi R, Bandini F, Vaccari F, Bellotti G, Bortolini C, Patrone V, Puglisi E, Morelli L.   +7 more
europepmc   +1 more source

Analysis of Cocoa Beans for Aflatoxins

Journal of AOAC INTERNATIONAL, 1969
Abstract The CB method for the analysis of peanut products for aflatoxins was modified to overcome the prohlem of an insoluble final residue when applied to cocoa: a 25% silver nitrate solution is used as the aqueous phase in the extraction procedure and the chloroform extract is reshaken with this reagent before column chromatography on
openaire   +1 more source

The start of sustainability in Amazonia? A new paradigm based on fertility for sustainable land management [PDF]

, 2008
In the Amazon, slash and burn is the most common technique used by American-Indians, small farmers and even big ranches to transform forests into rural landscapes.
Barbosa, Tienne, Bastos da Veiga, Jonas, De Souza Nahum, Benjamin, Quanz, Darcisio, Scopel, Eric, Sist, Plinio, Tourrand, Jean-François   +6 more
core  

Proximate Composition and Bioactive Compounds of Cocoa Bean Shells as a By-Product from Cocoa Industries in Indonesia. [PDF]

Foods, 2023
Djali M, Santasa K, Indiarto R, Subroto E, Fetriyuna F, Lembong E.   +5 more
europepmc   +1 more source

Employing agricultural extension delivery services for improving cocoa bean quality

Cogent Social Sciences
Agricultural extension services are supposed to provide farmers with the know-how and abilities they need to boost productivity, and create premium cocoa beans.
James Aniagyei, John-Eudes Andivi Bakang, Enoch Kwame Tham-Agyekum, Mark Arhin, Prince Asiedu   +4 more
doaj   +1 more source