Results 11 to 20 of about 35,276 (230)
Journal of Functional Foods, 2020 Post-harvest processing of cocoa beans, such as fermentation, not only determines the formation of aroma and flavor compounds, but also contributes to the formation of bioactive compounds with health benefits. Nevertheless, most studies associate these beneficial effects to the polyphenols present and little is known about the potential health effects ...
Leydy A. Domínguez-Pérez +4 more
openaire +4 more sources
Cocoa Bean Shell: A By-Product with High Potential for Nutritional and Biotechnological Applications. [PDF]
Antioxidants (Basel), 2023 Sánchez M, Laca A, Laca A, Díaz M.
europepmc +2 more sources
Antibacterial activity of cocoa bean husk extract on the growth of Streptococcus alpha
Padjadjaran Journal of Dentistry, 2022 Introduction: Streptococcus alpha is the most common bacteria found in dental plaques of children and roled as pioneer bacteria in plaque formation.
Vonny Gunawan Siswanto +2 more
doaj +1 more source
Changes in procyanidins and tannin concentration as affected by cocoa liquor roasting
Coffee and Cocoa Research Journal, 2009 Changes in cocoa procyanidins and tannin concentration as affected by cocoa liquor roasting were studied by heating up cocoa liquor of fermented beans containing 58 g kg-1 of polyphenols and the same liquor which was enriched with crude polyphenols ...
Misnawi Jati
doaj +1 more source
Fermentation, 2021 Cocoa bean fermentation is an important process in the manufacturing of cocoa products. It involves microbes, such as lactic acid bacteria, yeast, and acetic acid bacteria.
Endang Sutriswati Rahayu +6 more
doaj +1 more source
TECHNICAL AND ECONOMIC FEASIBILITY STUDY FOR IMPROVING COCOA PRODUCTION – CASE STUDY IN NOVO REPARTIMENTO – PA, BRAZIL [PDF]
Engenharia AgrícolaCocoa production significantly contributes to Brazil's economy, as the country is the seventh largest cocoa producer in the world. A substantial portion of Brazil's cocoa production comes from family farming, where cocoa bean processing relies on ...
Jefferson S. Almeida +3 more
doaj +1 more source
Brazilian Journal of Food Technology, 2021 Indonesian cocoa is cheaper and considered second grade compared with most other cocoa. However, the domestic chocolate industry is not well-developed due to significantly low consumption.
Kiki Fibrianto +3 more
doaj +1 more source
Evaluation of Cocoa Bean Hulls as a Fat Replacer On Functional Cake Production
Turkish Journal of Agriculture: Food Science and Technology, 2018 The effects of raw and leached cocoa bean hulls were investigated as a fat replacer in pound cakes. This substitution was applied for raw (RCBH) and leached (LCBH) grinded cacao bean hulls/oil in the ratios of 30/70 (30%), 40/60 (40%) and 50/50 (50 ...
Elif Öztürk, Gülden Ova
doaj +1 more source
Penerapan Fermentasi Biji Kakao (Theobroma cacao L.) di Kabupaten Pidie Jaya, Aceh
Warta Pengabdian Andalas, 2023 Cocoa is one of the primary commodities in Meureudu and Trienggadeng Sub-districts, Pidie Jaya Regency. Many cocoa farmers in the sub-districts still need to understand the process and benefits of fermenting cocoa beans.
Juanda Juanda +2 more
doaj +1 more source
Physico-chemical properties of fourteen popular cocoa bean varieties in Dongnai-highland Vietnam [PDF]
, 2016 Cocoa (Theobroma cacao L.) is a major, crucial economic, global crop and has been maintained several nutritional benefits. The exporting volume of Vietnamese cocoa bean is increasing in the world cocoa trade. The beans of fourteen popular cocoa varieties
Dewettinck, Koen +6 more
core +1 more source