Results 31 to 40 of about 35,276 (230)
Production of Aflatoxin in Cocoa Beans
Journal of AOAC INTERNATIONAL, 1979 Abstract Aflatoxin was produced in both non-autoclaved and autoclaved Ivory Coast cocoa beans inoculated with Aspergillus parasiticus NRRL 2999 under optimum laboratory growth conditions. Total aflatoxin levels ranged from 213 to 5597 ng/g substrate. Aflatoxin was quantitated by using high pressure liquid chromatography (HPLC).
L M, Lenovich, W J, Hurst
openaire +2 more sources
Bika ( Cocoa Beans) Into Processed Chocolate
Dinamisia : Jurnal Pengabdian Kepada Masyarakat, 2023 SMK Zaidar Yahya located in Rokan Hulu Regency had a food service department that had one of the expertise competencies, namely entrepreneurs in the field of food supply business. These students had a golden opportunity in the processing of chocolate from cocoa beans (Theobromo cacao, L.).
Eti Meirina Brahmana +4 more
openaire +2 more sources
Hazard Analysis and Critical Control Points in Cocoa Bean Fermentation
International Journal of Agriculture System, 2016 The objective of this research is to develop Hazard Analysis and Critical Control Points (HACCP) in cocoa bean fermentation at farmer level, starting from harvesting of cocoa pods until storage of dried fermented cocoa beans. The case study was conducted
Muh. Ruslan Yunus
doaj +1 more source
Jurnal Entomologi IndonesiaThe almond moth Cadra cautella (Walker) is a notable stored product pest which can cause detrimental loss on stored cocoa. Cocoa can be stored in bean and powder forms. The information about survival and development of C.
Ludji Pantja Astuti +4 more
doaj +1 more source
Reduction of Microbe Contamination through Steaming Process to Cocoa Beans Using Steaming Chamber
Coffee and Cocoa Research Journal, 2014 Dry cocoa bean quality is also determined by its microbe contamination level. Steaming process for dried cocoa beans as a pretreatment process was selected because of less effect on organic compound inside the dried cocoa bean. This experiment aim was to
Hendy Firmanto
doaj +1 more source
Dental Journal, 2022 Background: Alveolar osteitis is a well-known complication that occurs following a tooth extraction when the clot within the socket breaks down too early, causing increased localised inflammation and extreme pain.
I. Isnandar +5 more
doaj +1 more source
International Journal of Food Science, 2023 The chemical composition and sensory profile of cocoa beans are essential factors determining the quality of cocoa-based products. In this study, cocoa bean samples were collected from various regions of Indonesia, including Aceh, Banten, Bali, East Java,
Ariza Budi Tunjung Sari +10 more
doaj +1 more source
Cocoa Butter Characteristic on Different Roasting Temperature and Its Final Sensory Profiles
Coffee and Cocoa Research Journal, 2018 Cocoa butter is an intermediate product of cocoa processing separated from cocoa nibs or cocoa mass. Heat through cocoa processing affect the characteristic of fat including roasting process.
Hendy Firmanto
doaj +1 more source
Détermination du niveau de contamination de l'ochratoxine A (OTA) dans les fèves de cacao à l'exportation [PDF]
Tropicultura, 2009 Determination of Ochratoxin A (OTA) Levels in Exported Cocoa. This exported cocoa ochratoxin A contamination assessment target is to answer the legal dispositions and regulations. Three hundred (300) large samples of dried cocoa beans was taken according
Silué, N. +5 more
doaj
Journal of Food Quality, 2022 Cocoa (Theobroma cacao) contributes significantly to Ghana’s GDP and has made Ghana a recognized leader in the cocoa industry. However, there are myriad problems associated with Ghana’s cocoa bean quality. One such problems stems from farmers paying less
Rahim Niikoi Kotey +10 more
doaj +1 more source