Results 141 to 150 of about 105,382 (243)

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

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

TOWARDS MORE SOCIALLY RESPONSIBLE COCOA TRADE [PDF]

Cocoa is a classic Third World cash crop. It is produced mostly by small, poor farmers in Africa, while its products - chocolate and sun tan oil - are consumed by rich consumers in North America and Europe.
Abbott, Philip C.
core  

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

Effect of Modified Greenhouse Drying Technology on the Physicochemical Quality of Cameroonian Cocoa Beans. [PDF]

Int J Food Sci, 2022
Frederick BD, Ngwabie NM, Bup ND.
europepmc   +1 more source

Forastero and Criollo cocoa beans, differences on the profile of volatile and non-volatile compounds in the process from fermentation to liquor. [PDF]

Heliyon, 2023
Velásquez-Reyes D, Rodríguez-Campos J, Avendaño-Arrazate C, Gschaedler A, Alcázar-Valle M, Lugo-Cervantes E.   +5 more
europepmc   +1 more source

Yeast strains do have an impact on the production of cured cocoa beans, as assessed with Costa Rican Trinitario cocoa fermentation processes and chocolates thereof. [PDF]

Front Microbiol, 2023
Van de Voorde D, Díaz-Muñoz C, Hernandez CE, Weckx S, De Vuyst L.   +4 more
europepmc   +1 more source

A Multimodal hyperspectral dataset of cocoa beans with physicochemical annotation. [PDF]

Sci Data
Contreras K, Jouni M, Dalla Mura M, Bacca J.   +3 more
europepmc   +1 more source

Unraveling potential enzymes and their functional role in fine cocoa beans fermentation using temporal shotgun metagenomics. [PDF]

Front Microbiol, 2022
Lima COC, De Castro GM, Solar R, Vaz ABM, Lobo F, Pereira G, Rodrigues C, Vandenberghe L, Martins Pinto LR, da Costa AM, Koblitz MGB, Benevides RG, Azevedo V, Uetanabaro APT, Soccol CR, Góes-Neto A.   +15 more
europepmc   +1 more source