Results 141 to 150 of about 1,999 (198)

Theobroma spp. Mucilage as a Valuable Natural Ingredient: Composition, Potential for Food Innovation, and Future Perspectives. [PDF]

Foods
Huanca-Ccompe FR, Carrión-Sánchez HM, Chambilla LQ, Alcázar-Alay SC, Pumacahua-Ramos A.   +4 more
europepmc   +1 more source

Microbial ecology and biochemistry of cocoa bean fermentation

, 1990
openaire   +2 more sources

Cardiovascular Protective Effects and Mechanisms of Action of Cacao: A Comprehensive Review. [PDF]

Rev Cardiovasc Med
Lee YG, Choi HK, Hwang JT.
europepmc   +1 more source

Comparative effects of superheated steam and hot air roasting on the in vitro phospholipase A₂ inhibitory activity and polyphenol composition of cocoa beans. [PDF]

J Sci Food Agric
Navare S, Lam BH, Kwasniewski MT, Anantheswaran R, Lambert JD.   +4 more
europepmc   +1 more source

Combining rapid evaporative ionization mass spectrometry and chemometrics for the differentiation of cocoa bean quality. [PDF]

Curr Res Food Sci
Lestang J, Miescher Schwenninger S, Nyström L.   +2 more
europepmc   +1 more source

Fermentation with Pectin Trans-Eliminase to Reduce Cadmium Levels in Nacional and CCN-51 Cocoa Bean Genotypes. [PDF]

Plants (Basel)
Morales-Rodriguez WJ, Morante-Carriel J, Carranza-Patiño M, Ormaza-Vásquez D, Ayuso-Yuste MC, Bernalte-García MJ.   +5 more
europepmc   +1 more source

Effects of Different Drying Techniques on the Post-Harvest Quality of Fermented Cocoa Beans in Ghana. [PDF]

Food Sci Nutr
Haruna L, Abano EE, Teye E, Lukeman M, Tukwarlba I, Yeboah W, Nukafo D, Agyei KJ.   +7 more
europepmc   +1 more source

Data-Driven Bioprocess Optimization: Lipase Production by Aspergillus Niger ATCC 1004 in COCOA and Palm Oil Byproducts Based Solid State Fermentation. [PDF]

Appl Biochem Biotechnol
do Espirito Santo EL, Pimentel BHL, Sampaio ICF, das Chagas TP, da Silva EGP, Franco M, de Oliveira JR.   +6 more
europepmc   +1 more source

Beyond Taste: The Impact of Chocolate on Cardiovascular and Steatotic Liver Disease Risk Factors. [PDF]

Nutrients
Tomaru JM, Nunes IR, Santiago CFS, Otoboni AMMB, Mendes CG, Fiorini AMR, Guiguer EL, Nicolau CCT, Carvalho ACA, Spilla CSG, Yanaguizawa Junior JL, Valenti VE, Goulart RA, Abreu LC, Laurindo LF, Barbalho SM.   +15 more
europepmc   +1 more source

Approaches to Determine the Flavor and Flavor Chemistry of Cocoa Beans and Cocoa Liquor. [PDF]

J Food Sci
Chaudhary V, Mongia G, Drake M.
europepmc   +1 more source