Results 111 to 120 of about 48,249 (228)
Evidence on the effect of the cocoa pulp flavour environment during fermentation on the flavour profile of chocolates [PDF]
, 2012 Empirical observations carried out by the first author during his many visits to cocoa producing countries suggested that a relationship might exist between cocoa pulp flavour attributes and sensory traits of cocoa liquor and chocolates.
Ahnert, Dario +6 more
core
Journal of Food Science, Volume 91, Issue 4, April 2026.ABSTRACT Enzymatic hydrolysis is used to produce protein hydrolysates from animal‐ and plant‐based sources, which are widely utilized in industry due to their nutritional, functional, and bioactive properties. However, these hydrolysates can exhibit unattractive sensory properties, such as off‐flavors or off‐odors, which limit their use in food ...
Tejaswini R. B. Ramakrishna +7 more
wiley +1 more source
The Correlation between Lipase Activity and the Production of Fatty Acids of PBC Cocoa Clone [PDF]
, 1998 A study was carried out to determine the correlation between lipase activity in cocoa beans and the presence of free fatty acids which could affect the aroma and flavour of cocoa.
Abd Samah, Othman +2 more
core
Journal of Human Nutrition and Dietetics, Volume 39, Issue 2, April 2026.ABSTRACT Background Women face challenges maintaining a healthy diet during pregnancy and the postpartum period. These challenges may be heightened for African migrant women who have cultural dietary preferences that can complicate food decision‐making. This study aimed to understand African women's food related perceptions after migrating to Australia.
Bolanle R. Olajide +3 more
wiley +1 more source
Still Time to Raise the Bar: The Real Corporate Social Responsibility Report for the Hershey Company [PDF]
, 2011 ILRF_HersheyReport2011_0.pdf: 3278 downloads, before Oct.
International Labor Rights Forum
core +1 more source
Veterinary Dermatology, Volume 37, Issue 2, Page 247-256, April 2026.ABSTRACT Background Identification of offending foods in dogs with adverse food reactions is usually based on “deterioration” during open food challenges. Objectives To examine the placebo effect during double‐blinded, placebo‐controlled food challenges using a predefined set of criteria for relapse.
Evi I. Sofou +4 more
wiley +1 more source
Journal of the Science of Food and Agriculture, Volume 106, Issue 4, Page 2424-2436, 15 March 2026.Abstract BACKGROUND The use of starter cultures is essential for producing fermented foods with desirable standardized characteristics and for preventing pathogens. Pediococcus acidilactici, isolated from cocoa fermentation, was used in the production of tucupi, a widely appreciated sauce made from the juice of cassava root (manipueira) in the ...
Danielle Gama Brício +9 more
wiley +1 more source
Characteristics of Dried Cocoa Beans (Theobroma cacao L.) Color Using Response Surface Methodology
Planta Tropika: Jurnal Agrosains, 2019 The research aimed to study the effects of storage time of cacao fruit before fermentation, aeration rate and temperature of fermenter during fermentation on the color value of dry cocoa beans, including the value of L *, a *, b *, chroma, hue, and RGB,
Sri Hartuti +3 more
doaj
Analysis of Cocoa Beans for Aflatoxins
Journal of AOAC INTERNATIONAL, 1969 Abstract The CB method for the analysis of peanut products for aflatoxins was modified to overcome the prohlem of an insoluble final residue when applied to cocoa: a 25% silver nitrate solution is used as the aqueous phase in the extraction procedure and the chloroform extract is reshaken with this reagent before column chromatography on
openaire +1 more source
The ENSO Impact on Predicting World Cocoa Prices [PDF]
Cocoa beans are produced in equatorial and sub-equatorial regions of West Africa, Southeast Asia and South America. These are also the regions most affected by El Nino Southern Oscillation (ENSO) -- a climatic anomaly affecting temperature and ...
Helmers, Claes Gustav, Ubilava, David
core +1 more source