Results 21 to 30 of about 678 (118)
Foods, 2023 The aim of the study was to determine the profile of bioactive compounds in cocoa residues (mucilage and bean shells), and to evaluate their antioxidant activity in two cocoa varieties, Nacional X Trinitario type (Fine Aroma) and the variety CCN-51.
Wilma Llerena +8 more
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Agronomy, 2021 The worldwide cocoa bean shell (CBS) generation is estimated at around 900,000 tons. In their composition, this coproduct showed several bioactive compounds like methylxanthines or polyphenolic compounds. Thus, the aim of this work was to investigate the
Carmen Botella-Martínez +7 more
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Scientific Reports, 2023 The objective of this study was to optimize different vacuum drying conditions for cocoa pod husk and cocoa bean shell in order to enhance these by-products for commercial applications.
Fernando Ramos-Escudero +7 more
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Foods, 2023 Cocoa bean shell (CBS) is a by-product from cocoa processing which is abundant in Indonesia, one of the largest cocoa-producing countries. It has a great potential for being processed into food ingredients due to its comparable composition to cocoa nibs.
Mohamad Djali +5 more
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Performance of Roasted Cocoa Bean Winnower For Small Holder Chocolate Producers
Coffee and Cocoa Research Journal, 2016 Cocoa bean winnowing has a function to separate cocoa nibs from shell after roasting process of dry bean. Nibs are further processed into fine cocoa liquor by refining process.
Hendy Firmanto +2 more
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Quality Assessment During the Fermentation of Cocoa Beans: Effects of Partial Mucilage Removal
Journal of Applied Sciences and Environmental Management, 2022 Fermentation of cocoa beans is the most important process contributing to the flavor in chocolate and other related products. The present study aimed to investigate the fermentation at a laboratory scale of cocoa beans with and without 10% w/w mucilage ...
Vu-Thi Kim-Ngoc +3 more
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Agritech, 2017 Cocoa bean shell is waste from chocolate industry that containing polyphenol 5.78 % and can be used as natural antioxidant source. The most important step in cocoa processing is roasting. Roasting is needed for developing the chocolate flavor.
Ratri Retno Utami +3 more
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Jurnal Sains Dasar, 2016 This research aims to utilize the liquid smoke, charcoal, oil and gas that have been produced from cocoa waste shell from fast pyrolysis technology at 125-500 oC.
Muhammad Wijaya, Muhammad Wiharto
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Variability in the pod and bean characteristics and their relationship with leaf nutrient content in cocoa (Theobroma cacao L.) [PDF]
Innovations in AgricultureTheobroma cacao L., cocoa, produces fruits throughout the year with one or two peaks. The relationship between pod or bean characteristics and leaf nutrient status in cocoa genotypes grown in the humid tropics of India is not well documented.
Bhavishya +8 more
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Sains Tanah: Journal of Soil Science and Agroclimatology, 2021 Soil fauna as ecosystem engineers have the ability to create soil biostructures, with the capacity to save arbuscular mycorrhizal fungi (AMF) spores.
Laode Muhammad Harjoni Kilowasid +5 more
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