Results 121 to 130 of about 48,249 (228)

Changes in physical and chemical characteristics of fermented cocoa(Theobroma cacao)beans with manual and semi-mechanized transfer, between fermentation boxes

Scientia Agropecuaria, 2016
The aim of this study was to evaluate variation in the physical and chemical properties of fermented cocoa beans with cocoa beans transfer between wooden fermentation boxes manually (M) and semi - mechanized (SM) way.
Pedro. P. Peláez, Saulo Guerra, David Contreras   +2 more
doaj  

Akuisisi Spektrum Near Infrared Reflectance Pada Biji Kakao [PDF]

, 2013
Akuisisi spektrum Near Infrared Reflectance Spectroscopy (NIRS) untuk produk olahan kakao telah banyak dilakukan dalam berbagai penelitian namun untuk biji kakao utuh masih belum dilakukan.
Munawar, A. A. (Agus), Seminar, K. B. (Kudang), Sutrisno, S. (Sutrisno), Zulfahrizal, Z. (Zulfahrizal)   +3 more
core  

ILRF and Global Exchange Congratulate Cargill on New Cocoa Certification Commitments [PDF]

, 2007
This document is part of a digital collection provided by the Martin P. Catherwood Library, ILR School, Cornell University, pertaining to the effects of globalization on the workplace worldwide.
International Labor Rights Forum
core   +1 more source

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

Surveillance of ochratoxin A in cocoa beans from cocoa-growing regions of Ghana. [PDF]

Heliyon, 2023
Banahene JCM, Ofosu IW, Odai BT.
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

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

BioTechnologia (Pozn), 2022
Gonzalez EG, Orejuela JHM, Banguera JSS, Moreno DIC, Narváez GAO, Muñoz AFO, Rodriguez CM.   +6 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