Results 41 to 50 of about 35,276 (230)

Box fermentation and solar drying improve the nutrient composition and organoleptic quality of chocolate from cocoa beans

Frontiers in Sustainable Food Systems, 2022
Chocolate is a well-liked and popular food product made from the cocoa bean. The objective of this research was to evaluate the effects of box fermentation and solar drying of cocoa bean on chocolate quality.
Sandra Obinze, Philippa C. Ojimelukwe, Ben A. Eke   +2 more
doaj   +1 more source

The Power of Unity: Collective Action and Smallholder Agricultural Performance in West Africa

Agribusiness, EarlyView.
ABSTRACT We analyze the impact of collective action through farmer‐based organizations (FBOs) on smallholders' farm performance and income inequality in Ghana, Benin, The Gambia, and Mali. We find that FBO membership increases cereal yield in Ghana and The Gambia, legume yield in Mali, ruminant numbers in Benin and The Gambia, and total farm income in ...
Emmanuel Donkor, Bright Owusu Asante, David Boansi, Victor Owusu   +3 more
wiley   +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

Development of a method for determining the mass fraction of cocoa products in confectionery by the content of alkaloids

Пищевые системы
The presence of methylxanthine alkaloids such as caffeine, theobromine and theophylline is characteristic of cocoa bean processing products, but theobromine is not contained in other types of raw materials.
N. B. Kondratev, O. S. Rudenko, M. V. Osipov, I. A. Belova   +3 more
doaj   +1 more source

Multiblock Analysis to Relate Polyphenol Targeted Mass Spectrometry and Sensory Properties of Chocolates and Cocoa Beans

Metabolites, 2020
Chocolate quality is largely due to the presence of polyphenols and especially of flavan-3-ols and their derivatives that contribute to bitterness and astringency.
Noémie Fayeulle, Sébastien Preys, Jean-Michel Roger, Renaud Boulanger, Clotilde Hue, Véronique Cheynier, Nicolas Sommerer   +6 more
doaj   +1 more source

Highly Processed Foods in Binge‐Eating Episodes: The Importance of Improving Food Reporting

International Journal of Eating Disorders, EarlyView.
ABSTRACT Objective Over the past 60 years, the proportion of highly processed foods rich in refined carbohydrates and added fats in the food environment has increased, coinciding with a rise in binge eating. While past research has focused on individual vulnerabilities for binge eating, emerging evidence suggests highly processed foods may exacerbate ...
Ingrid A. Worth, Tera L. Fazzino, Kendrin R. Sonneville, Kelly L. Klump, Ashley N. Gearhardt   +4 more
wiley   +1 more source

Factors determining adoption of bean quality improvement practices by cocoa farmers in Cross River State, Nigeria

Agricultura Tropica et Subtropica, 2021
Persistent drop in quality of Nigerian cocoa exported to the international communities portends a grave danger to the economy of the country. This study investigates factors determining adoption of bean quality improvement practices by cocoa farmers in ...
Daudu Abdulrazak Kamal, Oladipo Felix Olayinka, Balogun Kayode Samson, Awoniyi Olabisi Adebowale, Adisa Rashid Solagberu   +4 more
doaj   +1 more source

Dietary and biomarker‐guided strategies as supportive measures in the fragile X syndrome

Food Biomacromolecules, EarlyView.
Abstract The fragile X syndrome (FXS) is an inherited neurodevelopmental disorder that primarily affects males, often resulting in an IQ below 55, while about two‐thirds of females also experience intellectual disability. Physical features may include an elongated face, prominent ears, finger joint laxity, and enlarged testes in males.
Jailan E. El Halawani, Reem R. AlOlaby
wiley   +1 more source

The use of edible insects in human food

Journal of the Science of Food and Agriculture, EarlyView.
Abstract The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their ...
Pamela Barroso de Oliveira, Hugo Calixto Fonseca, Cláudia Regina Vieira, Gleidson Giordano Pinto de Carvalho, Jane Sélia dos Reis dos Coimbra, Bruna Mara Aparecida de Carvalho Mesquita   +5 more
wiley   +1 more source

Analytical dataset on volatile compounds of cocoa bean shells from different cultivars and geographical origins

Data in Brief, 2019
This data article describes the analysis of volatile organic compounds (VOCs) in 44 samples of cocoa bean shells (CBS) obtained from cocoa beans of diverse cultivars and collected in different geographical origins.
Letricia Barbosa-Pereira, Olga Rojo-Poveda, Ilario Ferrocino, Manuela Giordano, Giuseppe Zeppa   +4 more
doaj   +1 more source