Results 111 to 120 of about 1,999 (198)

IA4CACAO: Deep Learning-Based Classification of Fermented Cocoa Beans (Cut Test Images) in Colombia

AgriEngineering
Automated and objective grading of cocoa (Theobroma cacao L.) fermentation remains a major challenge because the conventional cut test relies on subjective visual inspection and is difficult to scale.
Ariolfo Camacho Velasco, Ramiro S. Avila Chacón, Diego A. Zárate, Lucero G. Rodriguez Silva, German A. Estrada-Bonilla, Cesar A. Vargas   +5 more
doaj   +1 more source

Metagenomics analysis of cocoa bean fermentation microbiome identifying species diversity and putative functional capabilities

, 2020
Fermentation of Theobroma cacao L. beans is the most critical stage in the production of cocoa products such as chocolates and its derivatives. There is a limited understanding of the complex response of microbial diversity during cocoa bean fermentation.
Galyuon, I., Wamalwa, Mark, Ngeranwa, J., Agyirifo, D.S., Otwe, E.P., Runo, S., Takrama, J.   +6 more
core  

Fermented and Unfermented Cocoa Beans for Quality Identification Using Image Features

JOIV: International Journal on Informatics Visualization
Fermented cocoa bean products are one of the high-quality requirements of the cocoa processing industry. On an automated industrial scale, early identification of cocoa bean quality is essential in the processing industry. This study aims to identify the
Basri Basri, Indrabayu Indrabayu, Andani Achmad, Intan Sari Areni   +3 more
doaj   +1 more source

Diversity of Yeasts Involved in Cocoa Fermentation of Six Major Cocoa-Producing Regions in Ivory Coast

, 2017
Cocoa beans (Theobroma cacao L.) are the raw material for chocolate production. Fermentation of cocoa pulp is crucial for developing chocolate flavor precursors.
Goualie, Bernadette, Niamke, Sebastien, Koff, Odilon, Bernadette Goualie, Odilon Koff, Samagaci, Lamine, Lamine Samagaci, Sebastien Niamke   +7 more
core   +1 more source

Impact of New Fermentation Supports on the Quality of Cocoa Beans (Theobroma cacao L.) From Côte d’Ivoire

Journal of Food Quality
This study investigated the influence of various fermentation supports on cocoa bean quality, aiming to identify alternatives to banana leaves, which are facing scarcity issues.
Kouakou Ahossi Konan, Ibourahema Coulibaly, Kra Athanase Kouassi, Affi Jean Paul Attikora, Kouakou Alfred Kouassi, Clément Burgeon, Marie-Laure Fauconnier   +6 more
doaj   +1 more source

On-Farm Cocoa Fermentation Practices and their Effect on the Quality of Cocoa Beans in Three Agroecological Zones of Uganda

SSRN Electronic Journal
Little attention has been paid to on-farm cocoa fermentation practices, leading to poor-quality cocoa beans. A cross-sectional study was conducted in three agroecological zones of Uganda (Lake Victoria Crescent, Western Rangelands, and Lake Albert Crescent) to investigate on-farm fermentation practices, the association between farmer training and ...
Joseph Mulindwa, Abel Atukwase, Daphne, N Bitalo, Archileo, N Kaaya   +3 more
openaire   +1 more source

Microbial succession in various cocoa bean fermentation methods

Food Research
Fermentation of cocoa beans can produce flavor precursors and color changes in chocolate. Generally, this process is carried out for 5-7 days without the addition of starter culture. Adding starter microorganisms is thought to improve the quality of cocoa beans and shorten the fermentation time.
M. Apriyanto, I. Purnama, F.A. Maulana
openaire   +1 more source

Two molecules newly identified by Mass Spectrometry in fermented cocoa beans impact chocolate sensory quality [PDF]

, 2017
Polyphenols are a wide and diverse group of plant secondary metabolites found in large amount in cocoa beans. They can be further modified under specific conditions such as fermentation or oxidation.
Vallverdu-Queralt, Anna, Hue, Clotilde, Sommerer, Nicolas, Boulanger, Renaud, Boulet, Jean-Claude, Roger, Jean-Michel, Cheynier, Véronique, Fayeulle, Noémie, Meudec, Emmanuelle   +8 more
core  

Genome-Scale Metabolic Reconstruction of Acetobacter pasteurianus 386B, a Candidate Functional Starter Culture for Cocoa Bean Fermentation. [PDF]

Front Microbiol, 2019
Pelicaen R, Gonze D, Teusink B, De Vuyst L, Weckx S.   +4 more
europepmc   +1 more source

The Virome of Cocoa Fermentation-Associated Microorganisms

Theobroma cacao plantations are of significant economic importance worldwide, primarily for chocolate production. During the harvest and processing of cocoa beans, they are subjected to fermentation either by microorganisms present in the environment ...
Paulo Eduardo Ambrósio, Gabriel Pereira Monteiro, Eric Roberto Guimarães Rocha Aguiar, João Pedro Nunes Santos, Brenno Santos Florêncio, Gabriel Victor Pina Rodrigues, Paula Luize Camargo Fonseca, Ícaro Santos Lopes, Carlos Priminho Pirovani, Lucas Yago Melo Ferreira, Aijalon Brito da Silva Junior   +10 more
core   +1 more source