Results 191 to 198 of about 1,999 (198)

Changes during Fermentation of Cocoa Beans

2014
openaire   +1 more source

Changes in cocoa proteins during ripening of fruit, fermentation, and further processing of cocoa beans

Journal of Agricultural and Food Chemistry, 1976
D L, Zak, P G, Keeney
openaire   +2 more sources

Assessment of the contribution of cocoa-derived strains of Acetobacter ghanensis and Acetobacter senegalensis to the cocoa bean fermentation process through a genomic approach

Food Microbiology, 2016
Rudy Pelicaen, Luc De Vuyst, Stefan Weckx   +2 more
exaly  

On-farm implementation of a starter culture for improved cocoa bean fermentation and its influence on the flavour of chocolates produced thereof

Food Microbiology, 2012
Zoi Papalexandratou, Nicholas Camu, Luc De Vuyst   +2 more
exaly  

Design and construction of a prototype for cocoa bean fermentation

Proceedings of the 22nd LACCEI International Multi-Conference for Engineering, Education and Technology (LACCEI 2024): “Sustainable Engineering for a Diverse, Equitable, and Inclusive Future at the Service of Education, Research, and Industry for a Society 5.0.”
Emerita Delgado-Plaza, Kleber Barcia, Gabriel Mora-Tacle, Juan Peralta-Jaramillo, José Reinoso-Tigre, Rimer Loor-Suarez   +5 more
openaire   +1 more source

Development of a quantitative PCR assay for rapid detection of Lactobacillus plantarum and Lactobacillus fermentum in cocoa bean fermentation

Journal of Microbiological Methods, 2015
Livia Schwendimann, Lars Fieseler, Susanne Miescher Schwenninger   +2 more
exaly  

Contribution of predominant yeasts to the occurrence of aroma compounds during cocoa bean fermentation

Food Research International, 2016
Noel Durand, Kouakou Brou, Renaud Boulanger   +2 more
exaly  

The effect of fermentation and non fermentation method on the quality of cocoa bean and the income level of cocoa farm in Aceh

2010
Rachman Jaya, Yusriana, Yunita, Dewi
openaire   +1 more source