Results 141 to 150 of about 9,391 (232)

Malaysian Cocoa Market Modeling: A Combination of Econometric and System Dynamics Approach [PDF]

The Malaysian cocoa sector has undergone dramatic changes during the last few decades. In the early years of 1970s, this sector has maintained an upward trend in the area and consequently the production.
Abdel Hameed, Amna Awad, Mohamed Arshad, Fatimah, Hasanov, Akram, Idris, Nurjihan, Shamsudin, Mad Nasir, Applanaidu, Shri Dewi, Abdullah, Amin Mahir   +6 more
core   +1 more source

Acidification of Cocoa Nibs using Malic Acid to Modify the Color While Preserving the Bioactive Compounds. [PDF]

The occurrence of non-fermented cocoa beans in the Indonesian market is still a huge challenge that needs to be solved. Unfermented cocoa beans are considered low-quality cocoa due to their low chocolate flavor and taste, and high bitterness and ...
Febrianto, Noor Ariefandie, Trisnaningtyas Novella Ramadhani, Novella Ramadhani, Trisnaningtyas, Taufiq Utami, Rachma, Rachma Taufiq Utami, Noor Ariefandie Febrianto   +5 more
core   +2 more sources

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  

Colorimetric Measurements of Cocoa Beans (Theobroma Cacao) [PDF]

, 2002
A series of studies have been carried out to develop a simple, easy to use, and affordable device to measure the colour of cocoa beans. The present paper reports the development of the device based on colorimetric principles.
T, U. S. (Untung), Tjatjo, A. (Ardin), Meulemans, C. C. (Charles)   +2 more
core  

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

Physicochemical Properties and Food Born Peptide Bioactivities of Fermented Cocoa Beans. [PDF]

ScientificWorldJournal
Haliza W, Purwani EY, Fardiaz D, Suhartono MT, Wardana IP, Laili N, Afifah DN, Trisnawati W.   +7 more
europepmc   +1 more source

Quality Evaluation of Fair-Trade Cocoa Beans from Different Origins Using Portable Near-Infrared Spectroscopy (NIRS). [PDF]

Foods, 2022
Forte M, Currò S, Van de Walle D, Dewettinck K, Mirisola M, Fasolato L, Carletti P.   +6 more
europepmc   +1 more source

Starter Culture-Induced Fermentation Reveals Genotype-Driven Variability in the Composition and Quality of Brazilian Amazon Forastero Cocoa Beans. [PDF]

J Food Sci
Lima GVS, Pinto ASO, Correia MGDS, Filho MPM, Freitas ADL, Santos PO, Rogez H.   +6 more
europepmc   +1 more source

Link between Flavor Perception and Volatile Compound Composition of Dark Chocolates Derived from Trinitario Cocoa Beans from Dominican Republic. [PDF]

Molecules, 2023
Guzmán Penella S, Boulanger R, Maraval I, Kopp G, Corno M, Fontez B, Fontana A.   +6 more
europepmc   +1 more source