Results 21 to 30 of about 1,999 (198)
Towards a Starter Culture for Cocoa Fermentation by the Selection of Acetic Acid Bacteria [PDF]
Fermentation, 2021 Acetic acid bacteria are involved in many food and beverage fermentation processes. They play an important role in cocoa bean fermentation through their acetic acid production.
Lucie Farrera +7 more
doaj +2 more sources
Innovation in Cocoa Fermentation: Evidence from Patent Documents and Scientific Articles
FermentationThis review aims to analyze the technological and scientific applications regarding cocoa fermentation through a prospective study of patent documents and research articles.
Luciana Lordelo Nascimento +7 more
doaj +2 more sources
Frontiers in Sustainable Food Systems, 2022 Chocolate is a well-liked and popular food product made from the cocoa bean. The objective of this research was to evaluate the effects of box fermentation and solar drying of cocoa bean on chocolate quality.
Sandra Obinze +2 more
doaj +1 more source
, 2021 Cocoa bean fermentation is a spontaneous process driven by an ordered microbial succession of a wide range of yeasts, lactic acid and acetic acid bacteria, some aerobic sporeforming bacteria and various species of filamentous fungi. The process of cocoa fermentation is a very important step for developing chocolate flavor precursors which are ...
Romel E. Guzmán-Alvarez +1 more
openaire +2 more sources
Journal of Food Quality, 2022 Cocoa (Theobroma cacao) contributes significantly to Ghana’s GDP and has made Ghana a recognized leader in the cocoa industry. However, there are myriad problems associated with Ghana’s cocoa bean quality. One such problems stems from farmers paying less
Rahim Niikoi Kotey +10 more
doaj +1 more source
A method for non-destructive determination of cocoa bean fermentation levels based on Terahertz hyperspectral imaging [PDF]
, 2022 Fermentation of cocoa is a key process to obtain aromatic chocolate products from raw cocoa beans. Hitherto, the levels of fermentation in cocoa are determined using destructive techniques, for example by a cut-test to manually observe the colour inside ...
Baeten, V. +8 more
core +1 more source
Penerapan Fermentasi Biji Kakao (Theobroma cacao L.) di Kabupaten Pidie Jaya, Aceh
Warta Pengabdian Andalas, 2023 Cocoa is one of the primary commodities in Meureudu and Trienggadeng Sub-districts, Pidie Jaya Regency. Many cocoa farmers in the sub-districts still need to understand the process and benefits of fermenting cocoa beans.
Juanda Juanda +2 more
doaj +1 more source
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2021 Cocoa shell is a waste of the cocoa processing industry, containing vitamin D, protein, fat, carbohydrates, and fiber as well as antioxidant compounds such as polyphenols.
Elazmanawati Lembong +2 more
doaj +1 more source
Frontiers in Microbiology, 2021 Starter culture-initiated cocoa fermentation processes can be applied to improve the quality of cured cocoa beans. However, an accurate monitoring of the microbial strains inoculated in fresh cocoa pulp-bean mass to assess their contribution to the cocoa
Cristian Díaz-Muñoz +6 more
doaj +1 more source
Foods, 2023 In current systems, the fermentation spontaneous process produces fermented beans of heterogeneous quality due to the fermentation time. This study demonstrated that the fermentation time should be reduced.
César R. Balcázar-Zumaeta +12 more
doaj +1 more source