Results 171 to 180 of about 1,999 (198)

(‐)‐Epicatechin Content in Fermented and Unfermented Cocoa Beans

Journal of Food Science, 1984
ABSTRACT As determined by high performance liquid chromatography, (‐)‐ epicatechin concentrations among freshly harvested beans of verified genetic origin ranged from 21.89–43.27 mg/g of dry defatted samples. Fermented beans showed much lower concentrations (2–10 mg).
H. KIM, P. G. KEENEY
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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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Behavior of Salmonella during fermentation, drying and storage of cocoa beans

International Journal of Food Microbiology, 2013
Due to cocoa being considered a possible source of Salmonella contamination in chocolate, the behavior of Salmonella during some cocoa pre-processing stages (fermentation, drying and storage) was investigated. The fermentation process was carried out on a pilot scale (2 kg beans/box) for 7 days.
Maristela da Silva do Nascimento, Pamela Oliveira Pena, Daniela Merlo Brum, Fabiana Taminato Imazaki, Maria Luiza SantAnna Tucci, Priscilla Efraim   +5 more
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Enzyme activities in cocoa beans during fermentation

Journal of the Science of Food and Agriculture, 1998
The activities of endoprotease, aminopeptidase, carboxypeptidase, invertase (cotyledon and pulp), polyphenol oxidase and glycosidases were studied during heap fermentation of ICS-95 cocoa beans. These enzymes are of key importance in flavour precursor formation and in pigment degradation during cocoa fermentation.
Carl E Hansen, Margarita del Olmo, Christine Burri   +2 more
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Food Evolution: The Impact of Society and Science on the Fermentation of Cocoa Beans

Comprehensive Reviews in Food Science and Food Safety, 2017
Abstract Cocoa is part of the cultural heritage in many areas of South and Central America and has played an important role in the history of human culture there. The modern methods of cocoa bean production for the purpose of the manufacture of modern chocolate are tied to the origin and development of cocoa bean fermentation and ...
Gulustan, Ozturk, Glenn M, Young
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The challenges and perspectives of the selection of starter cultures for fermented cocoa beans

International Journal of Food Microbiology, 2019
Fermentation is an essential process step to develop precursor compounds for aroma and flavour characteristics of chocolate, as well as preventing germination of the cocoa bean. Despite the importance of the role of microorganisms during the chocolate production, to date, there are some discrepancies of the "cocobiota" community found during ...
Claudia Figueroa-Hernández, Jatziri Mota-Gutierrez, Ilario Ferrocino, Zorba J. Hernández-Estrada, Oscar González-Ríos, Luca Cocolin, Mirna L. Suárez-Quiroz   +6 more
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Thermophilic fungi and fermenting cocoa beans in Nigeria

Mycopathologia, 1983
The degradation of cocoa beans by thermophilic fungi isolated from fermenting cocoa and the factors affecting their activities were studied. The fungi were Mucor pusillus Lindt., Aspergillus fumigatus Fres. and Thermoascus aurantiacus Miehe sensu Apinis.
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Fermentation of Cocoa Bean

2022
Gustav Komla Mahunu, Newlove Akowuah Afoakwah, Abdalbasit Adam Mariod, Abdul Rashid Hudu, Haroon Elrasheid Tahir   +4 more
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Effect of heated fermentation and separation of cocoa juice from cocoa pulp on the quality of fermented cocoa beans

Asia-Pacific Journal of Science and Technology, 30, 3, 12 (9 pages)
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Improved Fermenter of Cocoa Beans for Good Fermentation of Small-scale Farmers

Journal of Experimental Agriculture International
The primary raw material for the chocolate industry is cacao (Theobroma cacao). Once the pods are harvested and shelled, the beans are subjected to fermentation and then drying as quickly as possible. These two processes have a direct impact on the quality of marketable cacao. The experiments took place at the Félix Houphouët Boigny University of Cocoa
Aka Stéphane KOFFI, Lamine SAMAGACI, Zokagon Aristide TIEU, Bognan Catherine SORO, Yao N’GORAN   +4 more
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