Results 1 to 10 of about 9,391 (232)

Ecology and population dynamics of yeast starter cultures in cocoa beans fermentation. [PDF]

BioTechnologia (Pozn), 2022
This study aimed to investigate controlled fermentation of cocoa beans with selected yeasts as starter cultures via integrating microbiological, biochemical, and chromatographic analyses.
Gonzalez EG, Orejuela JHM, Banguera JSS, Moreno DIC, Narváez GAO, Muñoz AFO, Rodriguez CM.   +6 more
europepmc   +2 more sources

Quality differences and profiling of volatile components between fermented and unfermented cocoa seeds (Theobroma cacao L.) of Criollo, Forastero and Trinitario in China

Beverage Plant Research
Fermentation plays a crucial role and contributes to the quality of cocoa beans, the basis of chocolate products. The aim of this study was to evaluate the levels of chemical and aromatic compounds in the cocoa beans of Criollo, Forastero and Trinitario ...
Dewei Yang, Baoduo Wu, Xiaowei Qin, Xiu Zhao, Zihui Zhu, Lin Yan, Fenju Zhang, Guoxing Wu, Fupeng Li   +8 more
doaj   +1 more source

Identification of Variety and Prediction of Chemical Composition in Cocoa Beans (Theobroma cacao L.) by FT-MIR Spectroscopy and Chemometrics. [PDF]

Foods, 2023
Castillejos-Mijangos LA, Meza-Márquez OG, Osorio-Revilla G, Jiménez-Martínez C, Gallardo-Velázquez T.   +4 more
europepmc   +1 more source

Untargeted Metabolomics Analysis for Studying Differences in High-Quality Colombian Cocoa Beans. [PDF]

Molecules, 2023
Bacca-Villota P, Acuña-García L, Sierra-Guevara L, Cano H, Hidalgo W.   +4 more
europepmc   +1 more source

Microwave-Assisted Extraction Optimization and Effect of Drying Temperature on Catechins, Procyanidins and Theobromine in Cocoa Beans. [PDF]

Molecules, 2023
Maldonado YE, Figueroa JG.
europepmc   +1 more source

Raman Spectroscopic and Sensory Evaluation of Cocoa Liquor Prepared with Ecuadorian Cocoa Beans Treated with Gamma Irradiation or Induced Electromagnetic Field Fermentation. [PDF]

Foods, 2023
Guzmán-Armenteros TM, Ruales J, Cuesta-Plúa C, Bravo J, Sinche M, Vera E, Vera E, Vargas-Jentzsch P, Ciobotă V, Ortega-Ojeda FE, Proaño A, Echeverría A, Ramos-Guerrero L.   +12 more
europepmc   +1 more source

Chemical Composition and Sensory Profiles of Fermented Cocoa Beans Obtained from Various Regions of Indonesia. [PDF]

Int J Food Sci, 2023
Sari ABT, Fahrurrozi, Marwati T, Djaafar TF, Hatmi RU, Purwaningsih, Wanita YP, Lisdiyanti P, Perwitasari U, Juanssilfero AB, Rahayu ES.   +10 more
europepmc   +1 more source

Effect of Modified Greenhouse Drying Technology on the Physicochemical Quality of Cameroonian Cocoa Beans. [PDF]

Int J Food Sci, 2022
Frederick BD, Ngwabie NM, Bup ND.
europepmc   +1 more source

Forastero and Criollo cocoa beans, differences on the profile of volatile and non-volatile compounds in the process from fermentation to liquor. [PDF]

Heliyon, 2023
Velásquez-Reyes D, Rodríguez-Campos J, Avendaño-Arrazate C, Gschaedler A, Alcázar-Valle M, Lugo-Cervantes E.   +5 more
europepmc   +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. [PDF]

Front Microbiol, 2023
Van de Voorde D, Díaz-Muñoz C, Hernandez CE, Weckx S, De Vuyst L.   +4 more
europepmc   +1 more source