Results 61 to 70 of about 1,999 (198)

The use of edible insects in human food

Journal of the Science of Food and Agriculture, Volume 106, Issue 10, Page 5775-5787, 15 August 2026.
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, Hugo Calixto Fonseca, Cláudia Regina Vieira, Gleidson Giordano Pinto de Carvalho, Jane Sélia dos Reis dos Coimbra, Bruna Mara Aparecida de Carvalho Mesquita   +5 more
wiley   +1 more source

Variations in Ecuadorian Cocoa Fermentation and Drying at Two Locations: Implications for Quality and Sensory

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, Susette Freimüller Leischtfeld, Martina Galler, Dominik Motzer, Monja Poulose-Züst, Susanne Miescher Schwenninger   +5 more
doaj   +1 more source

Rural Capitalists and Development in Colonial Africa: A Comparative Analysis

Journal of Agrarian Change, Volume 26, Issue 3, July 2026.
ABSTRACT This paper explores the emergence and role of rural capitalists in colonial Sub‐Saharan Africa by comparing three peasant‐based economies: Bechuanaland, the Gold Coast and Tanganyika. Using social tables, we estimate the population and income shares of better earning agricultural producers and assess their impact on rural inequality and ...
Prince Young Aboagye, Ellen Hillbom, Sascha Klocke   +2 more
wiley   +1 more source

Fermentasi Isothermal Biji Kakao (Theobroma cacao. L) dengan Sistem Aerasi Terkendali

Agritech, 2018
Cocoa bean fermentation is one of the important factors that must be done to produce high-quality chocolate. The success of the process is usually determined by changes in air temperature that occur during fermentation and the change in color of cocoa ...
Sri Hartuti, Nursigit Bintoro, Joko Nugroho Wahyu Karyadi, Yudi Pranoto   +3 more
doaj   +1 more source

Flavouring Group Evaluation 216 Revision 3 (FGE.216Rev3): Consideration of the genotoxic potential of α,β‐unsaturated 2‐phenyl‐2‐alkenals from subgroup 3.3 of FGE.19

EFSA Journal, Volume 24, Issue 7, July 2026.
Abstract The EFSA Panel on Food Additives and Flavourings (FAF) evaluated the genotoxic potential of two flavouring substances, 2‐phenylcrotonaldehyde [FL‐no: 05.062] and 5‐methyl‐2‐phenylhex‐2‐enal [FL‐no: 05.099] from subgroup 3.3 of FGE.19, in the Flavouring Group Evaluation 216 revision 3 (FGE.216Rev3).
EFSA Panel on Food Additives and Flavourings (FAF), Laurence Castle, Monica Andreassen, Gabriele Aquilina, Maria Bastos, Polly Boon, Biagio Fallico, Rex FitzGerald, María José Frutos Fernández, Bettina Grasl‐Kraupp, Ursula Gundert‐Remy, Rainer Gürtler, Eric Houdeau, Marcin Kurek, Henriqueta Louro, Patricia Morales, Sabina Passamonti, Claudia Bolognesi, Eugenia Cordelli, Gisela Degen, Karl‐Heinz Engel, Maria Carfí, Alessandra Tosato, Carla Martino   +23 more
wiley   +1 more source

Flavor Precursors and Volatile Compounds Improvement of Unfermented Cocoa Beans by Hydrolysis Using Bromelain

Foods, 2023
Cocoa fermentation is an essential process that produces flavor precursors. However, many small farmers in Indonesia directly dry their cocoa beans without fermentation due to low yield and long fermentation time, resulting in fewer flavor precursors and
Krisna Purbaningrum, Chusnul Hidayat, Lucia Dhiantika Witasari, Tyas Utami   +3 more
doaj   +1 more source

Guidelines for Detecting the Foodborne Antibiotic‐Resistant Bacteria

AgriFood: Journal of Agricultural Products for Food, Volume 2, Issue 2, Page 152-164, June 2026.
ABSTRACT Foodborne antibiotic‐resistant bacteria threaten global public health and the economic. Standardized detection methods are crucial for effective prevention and control. Researchers encounter difficulties in choosing suitable techniques due to the variety of available approaches and the intricate nature of resistance mechanisms.
Yuanye Zeng, Fengxia Yang
wiley   +1 more source

Data from: A mathematical model of cocoa bean fermentation

, 2018
Cocoa bean fermentation relies on the sequential activation of several microbial populations, triggering a temporal pattern of biochemical transformations.
Grimbs, Sergio, Ullrich, Matthias S., Hütt, Marc-Thorsten, Moreno-Zambrano, Mauricio   +3 more
core   +1 more source

Yeast strains do have an impact on the production of cured cocoa beans, as assessed with Costa Rican Trinitario cocoa fermentation processes and chocolates thereof

Frontiers in Microbiology, 2023
The microbiological and metabolic outcomes of good cocoa fermentation practices can be standardized and influenced through the addition of starter culture mixtures composed of yeast and bacterial strains.
Dario Van de Voorde, Cristian Díaz-Muñoz, Carlos Eduardo Hernandez, Stefan Weckx, Luc De Vuyst   +4 more
doaj   +1 more source

The Wonders of Vanilla: Celebrating the 150th Anniversary of Synthetic Vanillin

ChemFoodChem, Volume 2, Issue 2, June 2026.
The year 2024 marked the 150th anniversary of the first commercial production of vanillin, one of the world's most cherished flavor ingredients. This review traces vanilla's history from Mesoamerica to modern production methods, examines its composition, the discovery of vanillin and Haarmann's early synthesis compared to modern methods, and highlights
Elisabetta Brenna, Francesco G. Gatti, Fabio Parmeggiani   +2 more
wiley   +1 more source