Results 171 to 180 of about 7,561 (221)

Characterization of fine-flavor cocoa in parent-hybrid combinations using metabolomics approach. [PDF]

Food Chem X
Afifah EN, Sari IA, Susilo AW, Malik A, Fukusaki E, Putri SP.   +5 more
europepmc   +1 more source

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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

Yeasts are essential for cocoa bean fermentation

International Journal of Food Microbiology, 2014
Cocoa beans (Theobroma cacao) are the major raw material for chocolate production and fermentation of the beans is essential for the development of chocolate flavor precursors. In this study, a novel approach was used to determine the role of yeasts in cocoa fermentation and their contribution to chocolate quality.
Ho, Van Thi Thuy, Zhao, Jian, Fleet, Graham   +2 more
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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

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 ...
Warren A, John, Neha, Kumari, Nina L, Böttcher, Kouame Jean, Koffi, Sergio, Grimbs, Gino, Vrancken, Roy N, D'Souza, Nikolai, Kuhnert, Matthias S, Ullrich   +8 more
openaire   +2 more sources

Kinetics model development of cocoa bean fermentation

AIP Conference Proceedings, 2015
Although Indonesia is one of the biggest cocoa beans producers in the world, Indonesian cocoa beans are oftenly of low quality and thereby frequently priced low in the world market. In order to improve the quality, adequate post-harvest cocoa processing techniques are required.
M. T. A. P. Kresnowati, Agus Yodi Gunawan, Winny Muliyadini   +2 more
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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

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
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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