Results 101 to 110 of about 48,670 (239)
Discover FoodGiven the health benefits of antioxidants and the importance to satisfy sensory preferences of the consumers, this study sought to balance cocoa processing methods that enhance sensory properties while preserving bioactive compounds of cocoa beans.
Celine Blanche Mbadi Baleba +3 more
doaj +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,
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Legume Science, Volume 8, Issue 2, June 2026.ABSTRACT Black gram hull (BGH), by‐product from a sprouting process, is a source of soluble dietary fiber (SDF) with bioactivity, making it an interesting ingredient for development of food products with health‐promoting effect. This research aims to examine the effect of alkaline‐aided extraction (0.5%, 1%, and 2% NaOH solutions) on physicochemical ...
Chi Vo Ngoc Dinh +2 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
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Plant-Environment Interactions, Volume 7, Issue 3, June 2026.ABSTRACT This study investigated the growth and leaf metabolism of clonal cocoa varieties in response to field stress conditions during wet and dry seasons. It was hypothesized that clonal cocoa varieties differ in their growth, photochemical efficiency, relative water content and central carbon metabolism under seasonal field stress conditions ...
Moses Kwame Aidoo +4 more
wiley +1 more source
Struktur, Perilaku dan Kinerja Pemasaran Biji Kakao di Kabupaten Parigi Moutong Provinsi Sulawesi Tengah [PDF]
, 2016 Parigi Moutong is one of cocoa production center in the Central Sulawesi province. The problem faced by cocoa farmers in Parigi Moutong is the weak bargaining position of farmers in the price determination.
Abubakar, I. (Ihdiani) +2 more
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Journal of Sustainable Agriculture and Environment, Volume 5, Issue 2, June 2026.ABSTRACT The overuse of synthetic pesticides in agriculture has raised significant environmental and health concerns. Biopesticides have emerged as viable, environmentally compatible alternatives. However, recent comprehensive reviews integrating all biopesticide categories and emphasizing their contribution to synthetic‐pesticide‐free and health‐safe ...
Molalign Assefa +5 more
wiley +1 more source
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
Effect of Reconditioning of Discrepant Cocoa on the Quality of Cocoa Beans
Food Science and Nutrition Technology, 2018 Reconditioning of cocoa beans which involves re-drying, sieving, sorting and re-bagging of cocoa beans is a very important process in the cocoa industry. The study was conducted to identify the fungi on and in cocoa beans before and after reconditioning.
openaire +1 more source
The Effect of Cocoa Beans Fermentation on Processed Chocolate in West Kalimantan [PDF]
, 2011 Research studies of fermentation effects on processed chocolate have been made. The purpose of this study was to see the effect of different levels of fermentation of cocoa preparations (pasta, fats and powder) to the chemical quality and flavor ...
H, J. D. (Jhon), P, T. (Tommy)
core +1 more source