Results 121 to 130 of about 105,382 (243)

Unlock the Potential of Pichia in Coffee: Knowledge Transfer From Fermented Beverages

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Considerable research has focused on non‐Saccharomyces yeasts to explore their biochemical potential and genetic diversity beyond the capabilities of the conventional starter culture, Saccharomyces cerevisiae. Among these, species of the genus Pichia have emerged as promising candidates in diverse food fermentation systems. Although studies on
Hosam Elhalis
wiley   +1 more source

Profile Mapping of Fat, Folifenol from Cocoa Bean (Theobroma cocoa L) in South Sulawesi Barat

, 2014
Cocoa is one of important plantation commodities that can generate revenue to support community life and increase foreign exchange . The purpose of this study was to determine fat profile, polifenoland fat by acid (oleat) of fermented cocoa beans ...
Langkong, Jumriah
core  

Impact of cocoa processing technologies in free fatty acids formation in stored raw cocoa beans [PDF]

, 2008
The quality of raw cocoa beans depends widely on their free fatty acids (FFA) content. High FFA content is a serious quality defect and reduces the technical and economic value of the cocoa beans.
Dingkuhn, Michaël, Clément, Anne, Guehi, Tagro Simplice, Fourny, Gérard, Guehi, Simplice Tagro, Vidal, Anne Clement, Cros, Emile, Ratomahenina, Robert, Moulin, Guy   +8 more
core   +2 more sources

Natural Pigments and Cyclodextrins: Overview on a Synergistic Approach to Encapsulation

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT The growing demand for natural dyes in the food industry has stimulated research into strategies aimed at improving their stability, solubility, and bioavailability. This review examines the synergistic use of cyclodextrins (CDs) as encapsulating agents for natural pigments, highlighting their ability to form inclusion complexes that protect ...
Chiara Pippolini, Ilaria Benucci, Claudio Lombardelli, Marco Esti   +3 more
wiley   +1 more source

The market for cocoa powder [PDF]

The paper analyses the forces that shape demand and supply processes in the market for cocoa powder. A brief statistical summary is given of the main trends in international demand and production, and the spatial shifts in cocoa processing.
Henk. L.M. Kox
core  

Ultra‐processed food supply in hospitals: A cross‐sectional analysis of Australian hospitals using cook fresh foodservices

Nutrition &Dietetics, Volume 83, Issue 4, Page 476-489, September 2026.
Abstract Aim Ultra‐processed foods have been associated with a range of adverse health and environmental impacts, yet their supply in health‐promoting settings like hospitals remains largely unexamined. This study aimed to assess and quantify the proportion of ultra‐processed foods utilised in a sample of Australian hospitals using cook fresh ...
Priscila Machado, Nathan Cook, Mark Lawrence, Mike Forrester, Rebecca Patrick, Judi Porter   +5 more
wiley   +1 more source

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  

Green Extraction Techniques for Recovering Polyphenols From Cocoa Bean Shells for Application in Food Processing: A Systematic Review

Journal of Food Science, Volume 91, Issue 9, September 2026.
ABSTRACT Cocoa bean shells (CBSs), a by‐product of cocoa processing, are an underutilized source of bioactive polyphenols with strong potential for functional food applications. Although several studies and reviews have investigated polyphenol extraction techniques, gaps remain in consolidating findings, optimizing extraction conditions, and ...
Joy Chinenye Mba, Leda Atílio Pita, Helen Obioma Agu, Chioke Amaefuna Okolo, Carmen Sílvia Fávaro‐Trindade   +4 more
wiley   +1 more source

The Impact of Insect Infestation on Stored Purpled Cocoa Beans

, 2018
Under-fermentation of cocoa beans produces purple beans. The fermentation period is 6 to 7 days but some cocoa farmersunder-ferment their cocoa beans leading to the development of purple cocoa beans.
E. Tettey
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