Results 181 to 190 of about 7,561 (221)

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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A lab-scale model system for cocoa bean fermentation

Applied Microbiology and Biotechnology, 2018
Erworben im Rahmen der Schweizer Nationallizenzen (http://www.nationallizenzen.ch)
Edwina Romanens, Rebecca Näf, Tobias Lobmaier, Vasilisa Pedan, Susette Freimüller Leischtfeld, Leo Meile, Susanne Miescher Schwenninger   +6 more
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(‐)‐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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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
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Forcing fermentation: Profiling proteins, peptides and polyphenols in lab-scale cocoa bean fermentation

Food Chemistry, 2019
This study encompassed the lab-scale fermentation of cocoa beans in 300-g heaps under controlled laboratory conditions, in order to replicate the microbial dynamics and metabolomic changes that usually occur in large-scale spontaneous fermentations. Growth profiles of yeast and acetic acid bacteria (AAB) with the native assortment of microbes as well ...
Warren A, John, Nina L, Böttcher, Maximilian, Aßkamp, Audrey, Bergounhou, Neha, Kumari, Ping-Wei, Ho, Roy N, D'Souza, Elke, Nevoigt, Matthias S, Ullrich   +8 more
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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
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Experimentally modelling cocoa bean fermentation reveals key factors and their influences

Food Chemistry, 2020
Cocoa bean fermentation still remains a rather empirical process. The research presented here employed an artificial system of fermentation, using controlled incubations, in order to achieve greater control over the external influences that cocoa beans are exposed to, with the aim of experimentally modelling changes to bean components (responses ...
Warren A. John, Nina L. Böttcher, Britta Behrends, Marcello Corno, Roy N. D'souza, Nikolai Kuhnert, Matthias S. Ullrich   +6 more
openaire   +2 more sources

Acidification, proteolysis and flavour potential in fermenting cocoa beans

Journal of the Science of Food and Agriculture, 1985
AbstractCocoa fermentations in Ghana and Trinidad as well as anaerobic fermentation‐like incubations of fresh cocoa beans in Germany were carried out under controlled conditions. Samples of beans were taken during the course of these treatments and determinations were made as to acidification (pH, acetic acid content), proteolysis (free α‐amino ...
Böle Biehl, Ernst Brunner, Detlef Passern, Victor C. Quesnel, Daniel Adomako   +4 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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Improved Fermentation of Cocoa Beans with Enhanced Aroma Profiles

Food Biotechnology, 2018
The cocoa (Theobroma cacao) fermentation was carried out using starter consortia of Saccharomyces cerevisiae, Lactobacillus plantarum, and Acetobacter aceti with 10% inoculum. The fermented beans were soaked with sterile water (1:3 wt/v) for the duration of 1, 3, and 5 h. The treated beans were dried to the moisture content of 7 ± 1%.
Yallappa Saunshia, MudraKola Vidya Sagar Sandhya, Jagan Mohan Rao Lingamallu, Janardhan Padela, Pushpa Murthy   +4 more
openaire   +1 more source