Results 181 to 190 of about 48,128 (242)
Insight of Polyphenol Oxidase Enzyme Inhibition and Total Polyphenol Recovery from Cocoa Beans. [PDF]
Antioxidants (Basel), 2020 Toro-Uribe S +4 more
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Microbial composition and metabolic profiles during machine-controlled intra-factory fermentation of cocoa beans harvested in semitropical area of Japan. [PDF]
Biosci Microbiota Food HealthNishimura H, Shiwa Y, Tomita S, Endo A.
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Image datasets of cocoa beans for taxonomy nuances evaluation. [PDF]
Data Brief, 2019 Santos FA, Palmeira ES, Jesus GQ.
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A comparative study of the physico-chemical properties and dietary fiber composition of Vietnamese cocoa bean and beans from other major cocoa producing countries [PDF]
, 2016 Dewettinck, Koen +6 more
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An image dataset of cut-test-classified cocoa beans. [PDF]
Data Brief, 2019 Santos FA, Palmeira ES, Jesus GJ.
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Time to Raise the Bar: The Real Corporate Social Responsibility Report for the Hershey Company [PDF]
, 2010 Newman, Tim +3 more
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Mycotoxin Research, 2007
The presence of ochratoxin A (OTA) in cocoa and chocolates has been reported. There is no previously published data available on the source and development of OTA producing moulds and OTA itself in cocoa,i.e. where the mycotoxin enters the cocoa supply chain.A selection of fresh and undamaged cocoa pods from various growing regions was examined for ...
M, Raters, R, Matissek
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The presence of ochratoxin A (OTA) in cocoa and chocolates has been reported. There is no previously published data available on the source and development of OTA producing moulds and OTA itself in cocoa,i.e. where the mycotoxin enters the cocoa supply chain.A selection of fresh and undamaged cocoa pods from various growing regions was examined for ...
M, Raters, R, Matissek
openaire +2 more sources
Fermentation studies of stored cocoa beans
World Journal of Microbiology & Biotechnology, 1993Acetic and lactic acid bacteria on fermented cocoa beans were maximally 2.0×10(6) and 1.9×10(6) c.f.u./g wet wt, respectively. Acetic and lactic acids were detected on the second and fourth days of fermentation and were maximally 140 and 45 mg/10 g beans, respectively.
Abdul Samah, O. +3 more
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