Results 61 to 70 of about 7,583 (219)

CSA Practices for Sustainable Cocoa Farming Systems [PDF]

, 2020
Climate change will shape the future production of cocoa and requires mutual cooperation amongst sector stakeholders to tailor responses to its differentiated impacts.
Nguyen Duy Nhiem, Nguyen-Duy, Nhiem, Rubiano, Fernanda, Talsma, Tiffany   +3 more
core  

The effect of lactic acid bacteria on cocoa bean fermentation

International Journal of Food Microbiology, 2015
Cocoa beans (Theobroma cacao L.) are the raw material for chocolate production. Fermentation of cocoa pulp by microorganisms is crucial for developing chocolate flavor precursors. Yeasts conduct an alcoholic fermentation within the bean pulp that is essential for the production of good quality beans, giving typical chocolate characters.
Ho, VTT, Zhao, J, Fleet, G
openaire   +3 more sources

Influence of Alternative Protein Sources on the Physicochemical Properties and Sensory Evaluation of a Buffalo Whey‐Based Cocoa Beverage

Journal of Food Science, Volume 91, Issue 4, April 2026.
ABSTRACT This study aimed to develop high‐protein and prebiotic buffalo whey‐based cocoa beverages supplemented with calcium caseinate, egg albumin, and rice protein and evaluate their composition, stability, and sensory characteristics. Four formulations with inulin (2.5%) and different protein sources (5.0%) were prepared: BWB – buffalo whey beverage;
Bruna Samara dos Santos Rekowsky, Katherine Gutiérrez‐Álzate, Joseane Cardoso Gomes de Alencar, Bruno Nicolau Paulino, Marion Pereira da Costa   +4 more
wiley   +1 more source

The Effects of Selected Microbial Inoculum on Microbial and Biochemical Changes During Cocoa Fermentation [PDF]

, 1990
Fermentation and drying play an important role in influencing the overall quality offermented cocoa beans . A study was conducted to look into the effect of various micr obialinocula (Sacchar omyce scerevisiae,Hansenulaa nomala and Acetobacteraceti ...
Setyohadi,
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Microbia And Biochemistry Of Cocoa Bean During Fermentation

, 2020
This research aims to study the fermentation parameters of dry cocoa beans in a quantitative and qualitative perspective, so that it is more effective in determining the role and function of microorganisms. The three methods of fermentation are control (without the addition of inoculums), then Sacharomyces cerevisiae (FNCC) inoculums 3056 ...
openaire   +2 more sources

Factors Influencing Undesirable Sensory Properties in Protein Hydrolysates and Remediation Strategies for Food Applications

Journal of Food Science, Volume 91, Issue 4, April 2026.
ABSTRACT Enzymatic hydrolysis is used to produce protein hydrolysates from animal‐ and plant‐based sources, which are widely utilized in industry due to their nutritional, functional, and bioactive properties. However, these hydrolysates can exhibit unattractive sensory properties, such as off‐flavors or off‐odors, which limit their use in food ...
Tejaswini R. B. Ramakrishna, Tone Aspevik, Birthe Vang, Kjersti Lian, Charlotte Jacobsen, Volha Shapaval, Pål Puntervoll, Gro E. K. Bjerga   +7 more
wiley   +1 more source

Development of Fermentation and Drying of Cocoa Beans Using a Rotary Fermentor-Drier [PDF]

, 2002
Fermentation and drying processes are interrelated, but they are been carried out as separate entities requiring specific equipment at each stage. These processes are very labour intensive and time-consuming.
Abdul Haiyee, Zaibunnisa
core  

The cocoa of excellence and international cocoa awards initiatives: rewarding diversity and excellence in producing high-quality cocoa origins [PDF]

, 2012
The Cocoa of Excellence (CoE) and International Cocoa Awards (ICA) were launched by Bioversity International, CIRAD, and EVENT International in 2008.
Assemat, Sophie, Barel, Michel, Cros, Emile, Eskes, Albertus, Forestier-Chiron, Nelly, Hard, Kristen, Jeantet, François, Laliberté, Brigitte, Rond, Julien, Seguine, Edward, Sukha, Darin A., Thiriet, Janis, Weise, Stephan   +12 more
core  

Metagenomic and biogenic amine changes in cassava fermentation for tucupi production using Pediococcus acidilactici starter culture

Journal of the Science of Food and Agriculture, Volume 106, Issue 4, Page 2424-2436, 15 March 2026.
Abstract BACKGROUND The use of starter cultures is essential for producing fermented foods with desirable standardized characteristics and for preventing pathogens. Pediococcus acidilactici, isolated from cocoa fermentation, was used in the production of tucupi, a widely appreciated sauce made from the juice of cassava root (manipueira) in the ...
Danielle Gama Brício, Maria Beatriz A Gloria, José Augusto Pires Bitencourt, Leandro Araujo Argôlo, Rafaela de Lima Ribeiro, Ilzane Abreu da Silva, Rosinelson da Silva Pena, Alessandra Santos Lopes, Gilson CA Chagas Junior, Nelson Rosa Ferreira   +9 more
wiley   +1 more source

Cocoa Bean Fermentation: Impact on Chocolate Flavor and Quality

International Journal of Science and Research (IJSR), 2023
Cocoa bean fermentation plays a significant role in shaping the flavor and quality of chocolate. This study aims to comprehensively understand its effects. The interaction between cocoa bean genetics, microbial populations, and environmental factors during fermentation results in the development of crucial flavor components such as volatile acids ...
openaire   +1 more source