Results 131 to 140 of about 9,391 (232)

Color-based Classification of Dried Cocoa Beans from Various Origins of Indonesia by Image Analysis Using AlexNet and ResNet Architecture-Convolutional Neural Networks [PDF]

Cocoa plant is widely cultivated in Indonesia and spread across various regions. Diversity in geographical conditions has been known to significantly affect the quality of cocoa beans.
Bagus Rahmatullah, Hendrawan, Yusuf, Bagus Hermanto, Mochamad, Ariefandie Febrianto, Noor, Rahmatullah, Bagus, Noor Ariefandie Febrianto, Wahyu Kristianingsih, Kristianingsih, Wahyu, Yusuf Hendrawan, Jati, Misnawi, Bambang Dwi Argo, Dwi Argo, Bambang, Mochamad Bagus Hermanto, Misnawi Jati   +13 more
core   +2 more sources

Effects of convective and microwave roasting on the physicochemical properties of cocoa beans and cocoa butter extracted from this material [PDF]

, 2011
The cocoa beans of the Ivory Coast variety were convectively and microwave roasted. The effects of roasting conditions on the principal physicochemical attributes (water and fat contents, total and volatile acidity) of roasted cocoa beans and the ...
W. Krysiak, Krysiak, W.
core   +2 more sources

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

Rural Capitalists and Development in Colonial Africa: A Comparative Analysis

Journal of Agrarian Change, Volume 26, Issue 3, July 2026.
ABSTRACT This paper explores the emergence and role of rural capitalists in colonial Sub‐Saharan Africa by comparing three peasant‐based economies: Bechuanaland, the Gold Coast and Tanganyika. Using social tables, we estimate the population and income shares of better earning agricultural producers and assess their impact on rural inequality and ...
Prince Young Aboagye, Ellen Hillbom, Sascha Klocke   +2 more
wiley   +1 more source

Flavouring Group Evaluation 216 Revision 3 (FGE.216Rev3): Consideration of the genotoxic potential of α,β‐unsaturated 2‐phenyl‐2‐alkenals from subgroup 3.3 of FGE.19

EFSA Journal, Volume 24, Issue 7, July 2026.
Abstract The EFSA Panel on Food Additives and Flavourings (FAF) evaluated the genotoxic potential of two flavouring substances, 2‐phenylcrotonaldehyde [FL‐no: 05.062] and 5‐methyl‐2‐phenylhex‐2‐enal [FL‐no: 05.099] from subgroup 3.3 of FGE.19, in the Flavouring Group Evaluation 216 revision 3 (FGE.216Rev3).
EFSA Panel on Food Additives and Flavourings (FAF), Laurence Castle, Monica Andreassen, Gabriele Aquilina, Maria Bastos, Polly Boon, Biagio Fallico, Rex FitzGerald, María José Frutos Fernández, Bettina Grasl‐Kraupp, Ursula Gundert‐Remy, Rainer Gürtler, Eric Houdeau, Marcin Kurek, Henriqueta Louro, Patricia Morales, Sabina Passamonti, Claudia Bolognesi, Eugenia Cordelli, Gisela Degen, Karl‐Heinz Engel, Maria Carfí, Alessandra Tosato, Carla Martino   +23 more
wiley   +1 more source

Safety evaluation of the food enzyme mannan endo‐1,4‐β‐mannosidase from the non‐genetically modified Aspergillus niger HBI‐GM01

EFSA Journal, Volume 24, Issue 7, July 2026.
Abstract The food enzyme mannan endo‐1,4‐β‐mannosidase (1,4‐β‐d‐mannan mannanohydrolase; EC 3.2.1.78) is produced with the non‐genetically modified Aspergillus niger strain HBI‐GM01 by HBI Enzymes Inc. The food enzyme was considered free from viable cells of the production organism.
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Cristina Andreoli, Lieve Herman, Andrea Terron, Andrey Yurkov, Jaime Aguilera, Magdalena Andryszkiewicz, Natalia Kovalkovicova, Yi Liu   +20 more
wiley   +1 more source

Safety evaluation of an extension of use of the food enzyme α‐galactosidase from the genetically modified Saccharomyces cerevisiae strain CBS 615.94

EFSA Journal, Volume 24, Issue 7, July 2026.
Abstract The food enzyme α‐galactosidase (α‐D‐galactoside galactohydrolase; EC 3.2.1.22) is produced with the genetically modified Saccharomyces cerevisiae strain CBS 615.94 by Kerry Ingredients & Flavours Ltd. The safety of this food enzyme was evaluated previously, and it did not give rise to safety concerns when used in one food manufacturing ...
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Daniele Cavanna, Irene Bonino, Yi Liu   +15 more
wiley   +1 more source

Increasing Profitability of Small Scale Orchard Producers through Optimizing Replacement Rate: The Case Study of Ghana [PDF]

This study sets out to empirically estimate the optimum annual replacement rate and age of cocoa trees in order to maximize the net present value of four common cocoa production systems.
Dixon, Bruce L., Popp, Jennie S. Hughes, Nalley, Lawton Lanier, Mahrizal   +3 more
core   +1 more source

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  

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, Nursigit Bintoro, Joko Nugroho Wahyu Karyadi, Yudi Pranoto   +3 more
doaj