Results 41 to 50 of about 1,999 (198)

Total microbe, physicochemical property, and antioxidative activity during fermentation of cocoa honey into kombucha functional drink

Applied Food Research, 2023
Cocoa honey is a by-product of cocoa bean processing and is rich in sugars and minerals that is suitable as medium for fermentation, from which then it could be used for making potential kombucha functional drink.
Neti Yuliana, Fibra Nurainy, Gusrianti W. Sari, Sumardi, Endang L. Widiastuti   +4 more
doaj   +1 more source

Screening of Anti-fungal Bacillus Strains and Influence of their Application on Cocoa Beans Fermentation and Final Bean Quality [PDF]

, 2023
International audienceAims: Contamination with filamentous fungi reduces the quality of cocoa beans and poses a health risk for consumers due to the potential accumulation of mycotoxins.
Mounjouenpou, Pauline, Sess-Tchotch, Didier-Axel, Kadjo, Adobi Christian, Durand, Noël, Guehi, Simplice Tagro, Fontana, Angélique, Sess Tchotch, Didier Axel, Beugre, Guézéré Corinne, Kedjebo, Kra Brou Didier, Tagro Guehi, Simplice   +9 more
core   +1 more source

Cocoa bean fermentation model

, 2018
Datasets and codes supporting the article: "A mathematical model of cocoa bean fermentation" by Mauricio Moreno-Zambrano, Sergio Grimbs, Matthias S.
Marc-Thorsten Hütt (35570), Grimbs, Sergio, Ullrich, Matthias, Sergio Grimbs (171117), Matthias Ullrich (320087), Mauricio Moreno-Zambrano (5783639), Hütt, Marc-Thorsten, Moreno-Zambrano, Mauricio   +7 more
core   +1 more source

Foundations for pH control by moisture during cocoa fermentation is revealed by genetic and stepwise regression analysis

Cogent Food & Agriculture
Physicochemical characteristics and bean composition determine the course of cocoa beans fermentation and quality. Previous studies have reported that temperature and pH are the critical physicochemical parameters to control during cocoa fermentation for
Regina Ama Frimpomaa Udzu, Antonia Yarbeh Tetteh, Samuel Tetteh Lowor   +2 more
doaj   +1 more source

Yeasts as Producers of Flavor Precursors during Cocoa Bean Fermentation and Their Relevance as Starter Cultures: A Review

Fermentation, 2022
During the fermentation of cocoa beans, the yeasts produce volatile organic compounds (VOCs). Through reactions associated with amino acid metabolism, yeasts generate important aroma precursors as acetate esters and fatty acid ethyl esters are essential ...
Hugo Gabriel Gutiérrez-Ríos, Mirna Leonor Suárez-Quiroz, Zorba Josué Hernández-Estrada, Olaya Pirene Castellanos-Onorio, Rodrigo Alonso-Villegas, Patricia Rayas-Duarte, Cynthia Cano-Sarmiento, Claudia Yuritzi Figueroa-Hernández, Oscar González-Rios   +8 more
doaj   +1 more source

Influence of Fermentation and Drying Materials on the Contamination of Cocoa Beans by Ochratoxin A [PDF]

Toxins, 2013
Ochratoxin A (OTA) is a mycotoxin produced mainly by species of Aspergillus and Penicillium. Contamination of food with OTA is a major consumer health hazard. In Cote D’Ivoire, preventing OTA contamination has been the subject of extensive study. The current study was conducted to evaluate the influence of fermentation and drying materials on the OTA ...
Sébastien Dano, Pierre Manda, Ardjourma Dembélé, Ange Kouassi Abla, Joel Bibaud, Julien Gouet, Charles Ze Maria Sika   +6 more
openaire   +3 more sources

Analyzing the Development of a Sustainable Enterprise in an Emerging Economy: Black Cacau and the Bean‐to‐Bar Philosophy

Business Strategy and the Environment, EarlyView.
ABSTRACT This study examines sustainable entrepreneurship (SE) in emerging economies through the case of Black Cacau, a Brazilian bean‐to‐bar enterprise integrating agroforestry, direct trade, and Afro‐Brazilian cultural empowerment. Adapting the Patagonia‐based framework of Allal‐Chérif et al., the study explores how SE operates under conditions of ...
Marcelo Dionisio
wiley   +1 more source

Electronic Supplementary Material for: Exploring cocoa bean fermentation mechanisms by kinetic modelling

, 2022
Compared with other fermentation processes in food industry, cocoa bean fermentation is uncontrolled and not standardized. A detailed mechanistic understanding can therefore be relevant for cocoa bean quality control.
Matthias S. Ullrich (655642), Marc-Thorsten Hütt (11523192), Mauricio Moreno-Zambrano (12067185)   +2 more
core   +1 more source

PENGARUH LAMA FERMENTASI BIJI KAKAO (Theobroma cacao L.) TERHADAP SIFAT FISIK, KIMIA DAN ORGANOLEPTIK BUBUK KAKAO

Jurnal Pangan dan Agroindustri, 2021
ABSTRAK Proses fermentasi biji kakao merupakan prasyarat untuk menghasilkan prekursor rasa dan aroma kakao yang kuat yang dapat meningkatkan kualitas coklat yang dihasilkan.
Addion Nizori, Oline Yatinko Tanjung, Ulyarti, Arzita , Lavlinesia, Budiyati Ichwan   +5 more
doaj   +1 more source

Proso Millet (Panicum miliaceum): Nutritional Composition, Functional Attributes, and Health Implications

Future Postharvest and Food, EarlyView.
A nutrient‐dense grain, proso millet is well‐known for its high protein content and vital amino acids. It is high in fiber, vitamins, and minerals and has many health advantages, including promoting heart health, enhancing digestion, and helping with weight management.
Sangeeta Yadav, Pratiksha Singh, Mazia Ahmed, Pinki Saini   +3 more
wiley   +1 more source