Results 191 to 200 of about 7,561 (221)
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Identification of novel cocoa flavonoids from raw fermented cocoa beans by HPLC–MSn
Food Research International, 2014Using a detailed HPLC–ESI-MS analysis including both high resolution and tandem MS analysis, a series of fourteen novel flavonoids were identified from alcoholic extracts of raw fermented cocoa beans from Cameroon. The novel compounds include a series of isomeric hexosides of flavan-3-ols and novel proanthocyanidine dimers and trimers and a sulfated ...
Maria A. Patras +3 more
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Distinction of Ecuadorian varieties of fermented cocoa beans using Raman spectroscopy
Food Chemistry, 2016Cocoa (Theobroma cacao) is a crop of economic importance. In Ecuador, there are two predominant cocoa varieties: National and CCN-51. The National variety is the most demanded, since its cocoa beans are used to produce the finest chocolates. Raman measurements of fermented, dried and unpeeled cocoa beans were performed using a handheld spectrometer ...
Paul, Vargas Jentzsch +7 more
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Behavior of Salmonella during fermentation, drying and storage of cocoa beans
International Journal of Food Microbiology, 2013Due 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 +5 more
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Characterization of new flavan-3-ol derivatives in fermented cocoa beans
Food Chemistry, 2018Two series of compounds showing mass signals at m/z 605 and 893 (negative ionization mode) have been detected in fermented cocoa beans. This study objective is to identify these mass signals and characterize their structure in fermented cocoa samples.
Fayeulle, Noémie +6 more
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1H NMR Study of Fermented Cocoa (Theobroma cacao L.) Beans
Journal of Agricultural and Food Chemistry, 2010This study reports for the first time the metabolic profile of cocoa (Theobroma cacao L.) beans using the (1)H NMR technique applied to polar extracts of fermented cocoa beans. The simultaneous detection and quantification of amino acids, polyalcohols, organic acids, sugars, methylxanthines, catechins, and phenols were obtained by assigning the major ...
CALIGIANI, Augusta +3 more
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Functional role of lactic acid bacteria in cocoa bean fermentation
2008Functional ...
Lefeber, Timothy +3 more
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Response of common bean (Phaseolus vulgaris L.) growth to soil contaminated with microplastics
Science of the Total Environment, 2021Xiaomei Yang +2 more
exaly