Results 81 to 90 of about 7,583 (219)

Effects of fermentation and drying durations on the quality of cocoa (Theobroma cacao L.) beans during the rainy season in the Juaboso District of the Western-North Region, Ghana

Bulletin of the National Research Centre, 2021
Background Postharvest treatments are crucial to the quality of cocoa finished products. This study aimed at investigating the effects of durations of fermentation and drying on the quality of cocoa (Theobroma cacao) beans during the rainy season.
Emmanuel Ackah, Eric Dompey
doaj   +1 more source

Influence of specific Saccharomyces cerevisiae yeats on cocoa beans flavor and final chocolate quality [PDF]

, 2019
Chocolate is a “pleasure” food whose organoleptic quality is essential to the product's value. The aromatic quality of chocolate comes from many parameters, some are intrinsic to the raw material, and others are driven by the manufacturing process.
Boulanger, Renaud, Grabulos, Joël, Julien-Ortiz, A., Kouame, Christelle, Lahon, Marie-Christine, Laurens, Jean-Marc, Lebrun, Marc, Poirot, Pierre, Quintana, Sabine, Vian, Othilie   +9 more
core  

Cocobiota: Implications for Human Health

Journal of Nutrition and Metabolism, 2016
Manufacturing of dark chocolate and other cocoa-based products is a complex multistage process beginning with spontaneous cocoa bean fermentation driven in the postharvest period by different microorganisms derived from the environment. Cocobiota defined
Ivan M. Petyaev, Yuriy K. Bashmakov
doaj   +1 more source

Use of Cocoa Ethanolic Extract for Treatment of Staphylococcal Infection in Rabbit-skin Model [PDF]

, 2016
In septic condition, the skin normal flora Staphylococcal spp. may trigger local and sistemic skin infection. In this study antibacterial activity of cocoa ethanolic extract (CEE) against Staphylococcus aureus and ...
Jati, M. (Misnawi), Mufida, D. C. (Diana), Perwitahati, D. (Desyana), Syamsuddin, I. K. (Ihda), Tamarizki, M. (Mekania), Tunjung-Sari, A. B. (Ariza), Wahyudi, T. (Teguh)   +6 more
core  

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

Edible Qualities and Flavor Omics of Peanut‐Soybean Dajiang

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
Dajiang is a fermented beans‐based condiment that is widely popular in Northeast China. In this study, peanut‐soybean Dajiang was successfully prepared by adding peanut to the Dajiang production process and optimizing the fermentation conditions. It was found that the addition of peanuts significantly enhanced the umami, saltiness and compound taste of
Yu Miao, Xu Liwei, Sun Yu, Xie Mengxi, Zhang Liangchen, Yang Hui   +5 more
wiley   +1 more source

Wickerhamomyces pijperi: An Up-And-Coming Yeast with Pectinolytic Activity Suitable for Cocoa Bean Fermentation

Applied Microbiology
During cocoa bean fermentation, yeasts, particularly those with pectinolytic activity, contribute to pulp degradation, facilitating and accelerating fermentation.
Susette Freimüller Leischtfeld, Alexander Hämmerli, Armin Lehmann, Andrea Tönz, Barbara Maria Beck, Jessica Wild, Stefanie Weis, Lukas Neutsch, Susanne Miescher Schwenninger   +8 more
doaj   +1 more source

Recent Advances in Plant‐Based Dairy Alternatives: Technological Innovations, Nutritional Enhancement, Sustainability, and Consumer Perspectives

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
Plant based beverages (PBBs) Raw materials (cereals, nuts, legume, seed and tuber) Market increase: 30 billion USD in 2023 to 160 billion USD by 2030 Protein: cow, quinoa, soy, and a chickpea > 3g Carbohydrate: ↑quinoa, coconut, chickpea, and rice milk Fat: ↑coconut and sesame milk Authentication technologies (For fraud prevention (almonds, pistachios,
Nabeel Ashraf, Zunaira Arshad, Ahmad Din, Huma Bader Ul Ain, Esther Ugo Alum, Tabussam Tufail   +5 more
wiley   +1 more source

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

Pulp Reduction and Addition of Indigenous Microorganisms as Starter: Effects on Fermented Cocoa Bean Characteristics

Agritech
Indonesian cocoa smallholder plantations frequently produced low-quality dry beans due to poor postharvest handling, necessitating improvements through controlled fermentation.
Anna Fajariyah, Endang Sutriswati Rahayu, Titiek Farianti Djaafar, Tyas Utami, Dian Anggraini Suroto, Tri Marwati   +5 more
doaj   +1 more source