Results 41 to 50 of about 7,561 (221)
Cocoa bean fingerprinting via correlation networks
npj Science of Food, 2022 Cocoa products have a remarkable chemical and sensory complexity. However, in contrast to other fermentation processes in the food industry, cocoa bean fermentation is left essentially uncontrolled and is devoid of standardization.
Santhust Kumar +5 more
doaj +1 more source
An untargeted metabolomic assessment of cocoa beans during fermentation [PDF]
Food Research International, 2016 Abstract Fermentation is a critical step in the processing of high quality cocoa; however, the biochemistry behind is still not well understood at a molecular level. In this research, using a non-targeted approach, the main metabolomic changes that occur throughout the fermentation process were explored.
A.L. Mayorga-Gross +3 more
openaire +3 more sources
Journal of the Science of Food and Agriculture, EarlyView.Abstract Background Cocoa, derived from Theobroma cacao, is a popular food ingredient used to produce chocolate. Cocoa is rich in polyphenols and human and laboratory model studies have indicated that cocoa and chocolate can mitigate chronic inflammatory conditions.
Sawali Navare +4 more
wiley +1 more source
Small farmers’ willingness to adopt bioprocess technology for cocoa beans production in Indonesia
Sustainable FuturesThe fermentation process is a critical determinant of high-quality cocoa bean production. Small-scale cocoa producers can enhance bean quality by adopting appropriate technologies and good handling practices (GHP).
Pandu Laksono +13 more
doaj +1 more source
Evidence on the effect of the cocoa pulp flavour environment during fermentation on the flavour profile of chocolates [PDF]
, 2012 Empirical observations carried out by the first author during his many visits to cocoa producing countries suggested that a relationship might exist between cocoa pulp flavour attributes and sensory traits of cocoa liquor and chocolates.
Ahnert, Dario +6 more
core
The use of edible insects in human food
Journal of the Science of Food and Agriculture, EarlyView.Abstract The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their ...
Pamela Barroso de Oliveira +5 more
wiley +1 more source
Profil Pertumbuhan Mikroorganisme pada Fermentasi Biji Kakao Aceh
Jurnal Teknologi dan Industri Pertanian Indonesia, 2017 Fermentation process is the most crucial step in the formation of the flavor and aroma of the cocoa bean. Cocoa bean fermentation triggers an array of chemical changes within the bean.These chemical changes are vital to the development of the complex and
Murna Muzaifa +2 more
doaj +1 more source
Foods, 2023 In Ecuador, various processes are applied during cocoa post-harvesting. This study, therefore, explored fermentation parameters across two locations with 2–7 independent runs, focusing on temperature, microbial counts, pH during fermentation and drying ...
Stefanie Streule +5 more
doaj +1 more source
Characteristics of Malaysian and Sulawesian Cocoa Beans and the Optimisation of Quality Through Blending [PDF]
, 1999 Commercial Malaysian and Sulawesian cocoa were found to be significantly different (p0.05). More purple bean was found in the Sulawesian beans (78%) compared to the Malaysian beans (4%).
Leow, Min Min
core
Optimizing chocolate production through traceability: A review of the influence of farming practices on cocoa bean quality [PDF]
, 2013 Due to recent developments in traceability systems, it is now possible to exchange significant amounts of data through food supply chains. Farming practices applied by cocoa farmers at the beginning of the chocolate supply chain strongly influence ...
Akkerman, Renzo +2 more
core +1 more source