Results 101 to 110 of about 48,249 (228)
Sustainable Food Proteins, Volume 4, Issue 2, June 2026.The review provides a comprehensive comparison in terms comparison of commercially established and emerging plant protein sources, focusing on their structural, rheological, and sensory attributes for developing sustainable plant‐based meat analogues (PBMAs).
Mian N. Riaz +3 more
wiley +1 more source
Dry Bean Cocoa Production in Papua New Guinea: Do IPDM Inputs Pay Off?
Asia &the Pacific Policy Studies, Volume 13, Issue 2, May 2026.ABSTRACT Cocoa is Papua New Guineaʼs (PNG) third‐largest agricultural export, supporting about two million smallholder farmers. Despite integrated pest and disease management (IPDM) systems to improve yields, adoption remains low. We surveyed two cocoa‐growing households—one near Balima (Madang Province) and the other near Manetai (Bougainville)—and ...
Tom Swan +4 more
wiley +1 more source
The Effects of Selected Microbial Inoculum on Microbial and Biochemical Changes During Cocoa Fermentation [PDF]
, 1990 Fermentation and drying play an important role in influencing the overall quality offermented cocoa beans . A study was conducted to look into the effect of various micr obialinocula (Sacchar omyce scerevisiae,Hansenulaa nomala and Acetobacteraceti ...
Setyohadi,
core
eFood, Volume 7, Issue 2, April 2026.This review article provides a comprehensive analysis of coffee pre‐brewing techniques, focusing on the methodology and key parameters involved in each coffee brewing process. It also summarizes how different brewing methods affect the coffee metabolome, antioxidant levels, aroma, and physicochemical features.
Enas A. El‐Hawary +5 more
wiley +1 more source
Two molecules newly identified by Mass Spectrometry in fermented cocoa beans impact chocolate sensory quality [PDF]
, 2017 Polyphenols are a wide and diverse group of plant secondary metabolites found in large amount in cocoa beans. They can be further modified under specific conditions such as fermentation or oxidation.
Boulanger, Renaud +8 more
core
Food Science &Nutrition, Volume 14, Issue 4, April 2026.Flat peach juice was subjected to thermal sterilization (high‐temperature sterilization and pasteurization) and nonthermal sterilization (high hydrostatic pressure and microwave sterilization). Volatile profiles and sensory attributes were characterized using HS–GC–IMS, HS–SPME–GC–MS, and bionic sensory evaluation.
Guangsen Tong +8 more
wiley +1 more source
Colorimetric Measurements of Cocoa Beans (Theobroma Cacao) [PDF]
, 2002 A series of studies have been carried out to develop a simple, easy to use, and affordable device to measure the colour of cocoa beans. The present paper reports the development of the device based on colorimetric principles.
Meulemans, C. C. (Charles) +2 more
core
Testing Hypotheses of Covariate Effects on Topics of Discourse
Statistical Analysis and Data Mining: An ASA Data Science Journal, Volume 19, Issue 2, April 2026.ABSTRACT We introduce an approach to topic modeling with document‐level covariates that remains tractable in the face of large text corpora. This is achieved by de‐emphasizing the role of parameter estimation in an underlying probabilistic model, assuming instead that the data come from a fixed but unknown distribution whose statistical functionals are
Gabriel Phelan, David A. Campbell
wiley +1 more source
Journal of Food Science, Volume 91, Issue 4, April 2026.ABSTRACT This study aimed to develop high‐protein and prebiotic buffalo whey‐based cocoa beverages supplemented with calcium caseinate, egg albumin, and rice protein and evaluate their composition, stability, and sensory characteristics. Four formulations with inulin (2.5%) and different protein sources (5.0%) were prepared: BWB – buffalo whey beverage;
Bruna Samara dos Santos Rekowsky +4 more
wiley +1 more source
Effect of traditional and oven roasting on the physicochemical properties of fermented cocoa beans
Heliyon, 2018 The objective of this study was to determine the effect of oven and traditional roasting on the polyphenol content, antioxidant activity, lipid quality, proximate composition and mineral content of fermented cocoa beans.
Fabrice Tonfack Djikeng +10 more
doaj +1 more source