Results 161 to 170 of about 1,999 (198)

A lab-scale model system for cocoa bean fermentation [PDF]

Applied Microbiology and Biotechnology, 2018
Lab-scale systems modelling the spontaneous cocoa bean fermentation process are useful tools to research the influence of process parameters on the fermentation and the final bean quality. In this study in Honduras, a 1-kg lab-scale fermentation (LS-F) was compared to a 300-kg on-farm fermentation (OF-F) in a multiphasic approach, analysing microbial ...
Edwina Romanens, Rebecca Näf, Tobias Lobmaier, Vasilisa Pedan, Susette Freimüller Leischtfeld, Leo Meile, Susanne Miescher Schwenninger   +6 more
openaire   +4 more sources

Some of the next articles are maybe not open access.

Related searches:

Aseptic artificial fermentation of cocoa beans can be fashioned to replicate the peptide profile of commercial cocoa bean fermentations

Food Research International, 2016
The fermentation of cocoa beans is essential for the generation of flavour precursors that are required later on to form the flavour components of chocolate. From the many different precursors that are generated, oligopeptides and free amino acids comprise a significant proportion as some of them form Maillard reaction products during the roasting ...
Gino Vrancken, Roy N D'Souza, Nikolai Kuhnert   +2 more
exaly   +3 more sources

Fermentation studies of stored cocoa beans

World Journal of Microbiology & Biotechnology, 1993
Acetic and lactic acid bacteria on fermented cocoa beans were maximally 2.0×10(6) and 1.9×10(6) c.f.u./g wet wt, respectively. Acetic and lactic acids were detected on the second and fourth days of fermentation and were maximally 140 and 45 mg/10 g beans, respectively.
Abdul Samah, O., Ibrahim, N., Alimon, H., Abdul Karim, M.I.   +3 more
openaire   +2 more sources

The microbial ecology of cocoa bean fermentations in Indonesia

International Journal of Food Microbiology, 2003
Cocoa beans are the principal raw material of chocolate manufacture. The beans are subject to a microbial fermentation as the first stage in chocolate production. The microbial ecology of bean fermentation (Forastero and Trinitario cultivars) was investigated at three commercial fermentaries in East Java, Indonesia by determining the populations of ...
Made M, Ardhana, Graham H, Fleet
openaire   +2 more sources

Comparative studies on fermentation products of cocoa beans

World Journal of Microbiology & Biotechnology, 1993
The maximum amounts of acetic acid produced by ripe and unripe cocoa beans were 157 mg and 110 mg/10 g wet wt of cotyledon, respectively. The unripe beans had a lower pH than the ripe beans after 6 days' fermentation. About 40% of ripe beans achieved a chocolate colour compared with 27% of unripe beans.
O A, Samah, N, Ibrahim, H, Alimon, M I, Karim   +3 more
openaire   +2 more sources

Influence of fermentation level and geographical origin on cocoa bean oligopeptide pattern [PDF]

Food Chemistry, 2016
Peptides and amino acids generated during cocoa bean fermentation are the most important precursors for the development of cocoa aroma, however cocoa oligopeptide fraction is under-investigated.
Augusta Caligiani, Angela Marseglia, Barbara Prandi   +2 more
exaly   +2 more sources

Degradation of cocoa proteins into oligopeptides during spontaneous fermentation of cocoa beans

Food Research International, 2018
Degradation products of proteins produced during fermentation are believed to be the key precursors of a range of Maillard reactions that deliver the characteristic flavor and aroma of cocoa and chocolate. We have utilized UPLC-ESI-Q-q-TOF to identify and relatively quantify the largest collection of cocoa oligopeptides during a spontaneous ...
Roy N. D'Souza, Anne Grimbs, Sergio Grimbs, Britta Behrends, Marcello Corno, Matthias S. Ullrich, Nikolai Kuhnert   +6 more
openaire   +2 more sources

Nutrient and antinutrient profiles of raw and fermented cocoa beans

Plant Foods for Human Nutrition, 1995
Freshly harvested cocoa bean was subjected to natural fermentation for 3, 6, 9 or 12 days. The proximate, mineral, hydrocyanate (HCN), oxalate and theobromine levels in the products were determined and compared with those of raw (unfermented) cocoa. The latter sample had the following composition: protein (N x 6.25), 17.5; lipid, 62.9; ash, 4.4; fibre,
C Y, Aremu, M A, Agiang, J O, Ayatse
openaire   +2 more sources

Characterization of Peptides Formed during Fermentation of Cocoa Bean

Journal of Agricultural and Food Chemistry, 2001
Analysis by SDS-PAGE and GPC-MS of fermented cocoa extracts shows changes in the amount and composition of the major proteins, accompanied by formation of complex distributions of peptides. MS/MS studies and application of SEQUEST sequencing software have allowed identification of two related peptides, a hexapeptide and a nonapeptide, formed from ...
E, Buyukpamukcu, D M, Goodall, C E, Hansen, B J, Keely, S, Kochhar, H, Wille   +5 more
openaire   +2 more sources

Alternative Method for the Fermentation of Cocoa Beans

2018 IEEE International Conference on Automation/XXIII Congress of the Chilean Association of Automatic Control (ICA-ACCA), 2018
This article shows the results of the tests carried out with cocoa beans in order to reduce the fermentation time. We have proceeded to experiment with a pre-fermentation stage, which consists of inoculating the cocoa bean with bacteria of the lactobacilli type. This pre-fermentation stage lasts 24 hours under an anaerobic environment.
Pablo Parra, Odalys Castillo, Paul Maldonado   +2 more
openaire   +1 more source