Journal of Food QualityThis 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
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
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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
Effect of Roasting Temperature and Time on Precursors, Volatile Components and Flavour Quality of Cocoa Beans During Nib Roasting [PDF]
, 1997 The effect of roasting temperature and time on precursors, volatile components and quality of cocoa beans during nib roasting was studied using response surface methodology (RSM) which consisted two independent variables of temperature (110-170˚C) and ...
Wan Ishak @ Wan Ahmad, Wan Rosli
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Amino acid profile behavior during the fermentation of Criollo cocoa beans
Food Chemistry: XThe 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
Journal of Agriculture and Food ResearchInconsistency 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
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
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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
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
Towards traceability in cocoa - chocolate supply chain [PDF]
The multi – events of food alerts and food risks which occurred in a lengthy period and various locations, grows concern of consumers to question the safety of the food that they consumed.
Syahruddin, Normansyah
core +1 more source