Results 61 to 70 of about 7,561 (221)

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

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

Influences of Cocoa Polyphenols and Enzyme Reactivation on the Flavor Development of Unfermented and Under-Fermented Cocoa Beans [PDF]

, 2003
Polyphenols are mainly responsible for the formation of astringency and bitterness in cocoa beans. Due to the propensity of polyphenols to interact with other compounds, studies have been carried out to evaluate influences of polyphenols in the ...
Misnawi, .
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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

Plant‐Derived Oleosomes: Biotechnological Advancements on the Composition, Membrane Proteins, and Food and Pharmaceutical Applications

Food Frontiers, Volume 7, Issue 2, March 2026.
Plant‐derived oleosome; structural morphology, extraction, oleosome‐membrane proteins extraction, fabrication techniques, and cutting‐edge food and pharmaceutical applications. ABSTRACT Oleosomes are spherical subcellular organelles comprising triacylglycerols and sterol esters (lipid core) surrounded by a specialized monolayer membrane, composed of ...
Zafarullah Muhammad, Abdullah, Buntora Pasaribu, Shahzad Farooq, Sohail Khan, Rabia Ramzan, Warda Mustfa, Francis Padi Lamptey   +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  

Linking Nutritional, Sensory, and Functional Quality in Plant‐Based Proteins Through Structural Modification and Computational Insights

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
The lacking essential amino acids, low digestibility, bioavailability, bitterness, and presence of anti‐nutritional factors that limit the consumption of plant proteins and their use in food formulations are discussed comprehensively. The findings of recent studies on novel technologies and computer‐based applications used to cope with these challenges
Humeyra Cavdar Dincturk, Rukiye Gundogan, Asli Can Karaca, Esra Capanoglu   +3 more
wiley   +1 more source

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  

Uncovering the Key Factors Influencing Phytochemical and Phytopharmacological Properties During Medicinal Plant Processing

eFood, Volume 7, Issue 1, February 2026.
From farm to pharma, this review details the engineering of quality in medicinal plants through a science‐driven approach: it first elucidates how genetic and environmental factors inscribe the plant's phytochemical and phytopharmacological profile before harvest, and then dissects the postharvest techniques and technologies—chemical and thermal pre ...
Elyas Aryakia
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