Results 101 to 110 of about 7,583 (219)

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

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

Pengaruh Penambahan Starter Mikroba Serta Pemerasan Pulp Terhadap Kondisi Fermentasi Dan Mutu Biji Kakao (Theobroma Cacao L.) [PDF]

, 2016
Telah dilakukan penelitian yang bertujuan untuk mengetahui pengaruh penambahan starter mikroba (Acetobacter aceti, Lactobacillus plantarum dan Saccharomyces cereviceae) serta pemerasan pulp terhadap fermentasi dan mutu biji kakao.
Dewandari, K. T. (Kun), Haifa, Z. (Zahra), Munarso, S. J. (S)   +2 more
core  

THE ISOLATION OF COMPOUND POLYPHENOL FROM WAJO DISTRICT CACAO BEAN AND CACAO WASTE THROUGH FERMENTATION PROCESS

Jurnal Sains Dasar, 2016
This research aims to utilize the liquid smoke, charcoal, oil and gas that have been produced from cocoa waste shell from fast pyrolysis technology at 125-500 oC.
Muhammad Wijaya, Muhammad Wiharto
doaj   +1 more source

Setting up an organic cocoa sector in Sao Tome [PDF]

, 2007
This paper concerns the creation of an organic cocoa sector on the island of Sao Tome, Africa. Cocoa was introduced at the beginning of the 20th century and the Portuguese colonizer quickly began growing it in monoculture.
Dulcire, Michel, Roche, Gilles
core  

Role of carboxypeptidases to the free amino acid composition, methylpyrazine formation and sensory characteristic of under- fermented cocoa beans [PDF]

, 2010
The role of carboxypeptidases B (from porcine) and Y (from baker's yeast), applied to under-fermented cocoa beans, on the formation of cocoa-specific aroma precursors, the aroma and sensory quality after roasting was investigated.
Bakar, Jamilah, Lioe, Hanifah Nuryani, Saari, Nazamid, Selamat, Jinap, Yusep, I.   +4 more
core  

Formation of Methyl Pyrazine during Cocoa Bean Fermentation [PDF]

, 1994
A study on the effect of four fermentation techniques currently practised in Malaysia on the types and amount of pyrazines produced and the growth of Bacillus sp. in cocoa beans was carried out.
Harun, Siti Mordingah, Mohd. Ghazali, Norsiati, Selamat, Jinap   +2 more
core  

Chocolate, a part of philippino culture. Economic prospect for the "Tablea". Mission report of 7-12 december 1993 for PCARRD and USM, financed by the French Embassy in the Philippines [PDF]

, 1994
Avec quelques pays d'Amérique du Sud, les Philippines présentent la caractéristique de conserver une forte tradition de consommation de chocolat, transférée d'Amérique centrale aux Philippines par l'empire espagnol.
Ruf, François, Warris, Abdul
core  

Natural microbial inocula for efficient cacao fermentation in Colombia

Food Chemistry Advances
The microbiological diversity that colonizes fermentation is a resource that could be used to develop natural microbiological starters that promote fermentation. The study involved the application of a natural microbial inoculate derived from 48-hour pre-
Jenifer Criollo Nuñez, Vanessa Valencia Rodríguez, Leonora Rodríguez Polanco, Maria Denis Lozano Tovar, Andrés Felipe Bahamón Monje, Nelsón Gutierrez Guzmán   +5 more
doaj   +1 more source

TOWARDS MORE SOCIALLY RESPONSIBLE COCOA TRADE [PDF]

Cocoa is a classic Third World cash crop. It is produced mostly by small, poor farmers in Africa, while its products - chocolate and sun tan oil - are consumed by rich consumers in North America and Europe.
Abbott, Philip C.
core   +1 more source