Cocoa bean fermentation - Open Access .click

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The functional role of lactic acid bacteria in cocoa bean fermentation

2010
This title represents a broad review of current research on LAB and their novel applications with contributions from a number of well-known leading scientists. The book encompasses a wide range of topics including both traditional and novel developing fields, and provides unparalleled, comprehensive information on new advances of genomics, proteomics ...
De Vuyst, Luc +3 more
openaire +2 more sources

Cocoa bean and cocoa bean products quality evaluation by NIR spectroscopy and chemometrics: A review

Infrared Physics and Technology, 2020
Ernest Teye, Robert Agbemafle
exaly

Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile — A review

Food Research International, 2016
John Edem Kongor +2 more
exaly

Hanseniaspora opuntiae, Saccharomyces cerevisiae, Lactobacillus fermentum, and Acetobacter pasteurianus predominate during well-performed Malaysian cocoa bean box fermentations, underlining the importance of these microbial species for a successful cocoa bean fermentation process

Food Microbiology, 2013
Heide-Marie Daniel, Luc De Vuyst
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
Luc De Vuyst
exaly

Changes during Fermentation of Cocoa Beans

2014
openaire +1 more source

Improvement of Cocoa Beans Fermentation by LAB Starter Addition