Results 91 to 100 of about 1,999 (198)

Homogenization Of Cocoa Beans Fermentation To Upgrade Quality Using An Original Improved Fermenter

, 2017
{"references": ["L. De Vuyst and S. Weckx, \"The cocoa bean fermentation process: from ecosystem analysis to starter culture development,\" J. Appl. Microbiol., 2016.", "D. H. Ouattara, H. G. Ouattara, B. G. Goualie, L. M. Kouame, and S. L. Niamke, \"Biochemical and functional properties of lactic acid bacteria isolated from Ivorian cocoa fermenting ...
Koffi, Aka S., Yao, N'Goran, Bastide, Philippe, Bruneau, Denis, Kadjo, Diby   +4 more
openaire   +2 more sources

During Fermentation, Microbiology and Biochemistry of the Cocoa Bean [PDF]

International Journal of Food Science and Agriculture, 2021
Mulono Apriyanto, Rifni Novitasari
openaire   +1 more source

Improving Data Security with Blockchain and Internet of Things in the Gourmet Cocoa Bean Fermentation Process. [PDF]

Sensors (Basel), 2022
Abijaude J, Sobreira P, Santiago L, Greve F.   +3 more
europepmc   +1 more source

Contribution of predominant yeasts to the occurence of aroma compounds during cocoa bean fermentation

, 2016
Cocoa flavor is the most important organoleptic property according to chocolate consumers. Raw cocoa beans sourced from Ivory Coast are not known for their fine aroma quality.
Montet, Didier, Kone, Koumba-Mal, Boulanger, Renaud, Brou, Kouakou, Guehi, Tagro Simplice, Durand, Noël, Berthiot, Laurent, Ban-Koffi, Louis, Fontana-Tachon, Angélique   +8 more
core   +1 more source

Screening Wild Yeast Isolated from Cocoa Bean Fermentation Using Volatile Compounds Profile. [PDF]

Molecules, 2022
Sandoval-Lozano CJ, Caballero-Torres D, López-Giraldo LJ.   +2 more
europepmc   +1 more source

Influences of Depulping, Pod Storage and Fermentation Time on Fermentation Dynamics and Quality of Ghanaian Cocoa

Foods
This study investigated the impact of the depulping of cocoa beans after pod opening, as well as the influences of pod storage (PS) and fermentation time on the fermentation dynamics and the overall quality of beans and liquors made thereof.
Stefanie Streule, Amandine André, Susette Freimüller Leischtfeld, Karin Chatelain, Elodie Gillich, Irene Chetschik, Susanne Miescher Schwenninger   +6 more
doaj   +1 more source

Dissecting fine-flavor cocoa bean fermentation through metabolomics analysis to break down the current metabolic paradigm. [PDF]

Sci Rep, 2021
Herrera-Rocha F, Cala MP, Aguirre Mejía JL, Rodríguez-López CM, Chica MJ, Olarte HH, Fernández-Niño M, Gonzalez Barrios AF.   +7 more
europepmc   +1 more source

Is transfer of precursors and aroma compounds produced by yeast during cocoa bean fermentation influenced by the tissue bean structure?

, 2022
Source Agritrop Cirad (https://agritrop.cirad.fr/608812/)International audienceChocolate is obtained thanks to a large number of unit operations, including cocoa beans fermentation, their drying, roasting and processing into cocoa liquor. Fermentation is
Boulanger, Renaud, Julien-Ortiz, A., Poirot, Pierre, Besançon, Lydie   +3 more
core   +2 more sources

Is transfer of precursors and aroma compounds produced by yeast during cocoa bean fermentation influenced by the tissue bean structure? [PDF]

, 2023
Chocolate is obtained thanks to a large number of unit operations, including cocoa beans fermentation, their drying, roasting and processing into cocoa liquor. Fermentation is the first operation in chocolate processing.
Boulanger, Renaud, Julien-Ortiz, A., Poirot, Pierre, Besançon, Lydie   +3 more
core  

Effects of Predrying and Spontaneous Fermentation Treatments on Nib Acidification, Fermentation Quality, and Flavour Attributes of Ghanaian Cocoa (Theobroma cacao) Beans

International Journal of Food Science
Cocoa bean acidification, fermentation, and flavour quality are intricately shaped by pulp preconditioning and fermentation treatments. This study investigates the impact of predrying and subsequent fermentation on key parameters such as pH, titratable ...
Lukeman Haruna, Ernest E. Abano, Ernest Teye, Isaac Tukwarlba, Wilson Yeboah, Kesse J. Agyei, Mary Lukeman   +6 more
doaj   +1 more source