Cocoa bean fermentation - Open Access .click

Results 121 to 130 of about 7,561 (221)

Biochemical Chances in Cocoa Pulp and Sweatings During Fermentation of Cocoa Beans

Journal of Science and Technology (Ghana), 1997
Biochemical changes in the cocoa pulp and sweating during the traditional heap and sweat-box methods of fermentation of cocoa beans were studied Carbohydrate analysis showed the presence of fructose (5.06%), glucose (3.58%) and sucrose (6.17%) as the only free or fermentable sugars present in cocoa sweatings.
Oldham, J.H +3 more
openaire +1 more source

Characterisation of the ability of globulins from legume seeds to produce cocoa specific aroma [PDF]

, 2007
This study was carried out to extract and compare the characteristic ability of globulins from cottonseed, alfalfa seed, pea seed, mung bean and French bean with cocoa seeds to produce cocoa-specific aroma precursors.
Bakar, Jamilah +3 more
core

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 +6 more
doaj +1 more source

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

Equateur : la filière cacao, bilan et perspectives [PDF]

, 1995
Ancien premier pays producteur mondial de cacao, l'Equateur demeure, avec 85.000 t en 1993-1994, le plus important fournisseur potentiel de cacaos fins. Le cacao équatorien traverse actuellement une grave crise due à la dégradation de la qualité et à la ...
Petithuguenin, Philippe, Roche, Gilles
core

Influence of Carboxypeptidases on Cocoa Specific Aroma Precursors and Methylpyrazines in Under-Fermented Cocoa Beans [PDF]

, 2003
A study on the influence of two carboxypeptidases on cocoa specific aroma precursors and methylpyrazines in under..fermented cocoa beans was carried out. Cocoa beans, which were fermented for three days using wooden box were used as samples. The beans
Ikrawan, Yusep
core

Amino acid profile behavior during the fermentation of Criollo cocoa beans

Food Chemistry: X
The study investigated the behavior of seventeen amino acids during spontaneous (SF) and starter culture (SC) fermentation of Criollo cocoa beans from Copallín, Guadalupe and Tolopampa, Amazonas-Peru. For this purpose, liquid chromatography (UHPLC) was used to quantify amino acids.
César R. Balcázar-Zumaeta +11 more
openaire +3 more sources

Alternative fermentation method of cocoa beans: The use of Lactiplantibacillus plantarum subsp. plantarum HL-15 as starter culture and valorization of cocoa pulp by-product

Journal of Agriculture and Food Research
Inconsistency in quality remains a problem for Indonesian cocoa beans. This resulted in low-priced cocoa beans, significantly affecting the livelihood of its farmers. Optimization in cocoa bean processing methods focused on practical and high-value-added
Tri Marwati +14 more
doaj +1 more source

Farm-to-bar and bean-to-bar chocolate on Kaua‘i and the Big Island, Hawai‘i: an industry profile and quality considerations [PDF]

, 2020
Galt, Ryan E
core +1 more source

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

Front Microbiol, 2019
Pelicaen R +4 more
europepmc +1 more source

fermentation
cocoa
cocoa beans

nutrition
foods and food supply
cocoa fermentation