Results 181 to 190 of about 9,391 (232)
Image datasets of cocoa beans for taxonomy nuances evaluation. [PDF]
Data Brief, 2019 Santos FA, Palmeira ES, Jesus GQ.
europepmc +1 more source
Some of the next articles are maybe not open access.
Related searches:
Related searches:
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
openaire +2 more sources
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
Cocoa bean and cocoa bean products quality evaluation by NIR spectroscopy and chemometrics: A review
Infrared Physics & Technology, 2020Abstract Cocoa bean is an international commodity largely produced in developing countries and mostly consumed worldwide in several forms. During the last few decades, rapid detection of cocoa beans and cocoa bean products quality has gained centre stage with many kinds of research conducted.
Teye, Ernest +4 more
openaire +2 more sources
1H NMR Study of Fermented Cocoa (Theobroma cacao L.) Beans [PDF]
Journal of Agricultural and Food Chemistry, 2010 This study reports for the first time the metabolic profile of cocoa (Theobroma cacao L.) beans using the 1H NMR technique applied to polar extracts of fermented cocoa beans.
Augusta Caligiani +2 more
exaly +2 more sources
Study on distribution of mycotoxins in cocoa beans
Mycotoxin Research, 2005Mycotoxins are not homogeneously distributed in foods which come in naturally small units, such as pistachios and peanuts, and may instead be extremely inhomogeneously distributed due to the occurrence of so-called hot spots. Tests conducted on pistachios, for example, show that a mouldy kernel can be so strongly contaminated with mycotoxins that it ...
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
openaire +2 more sources
REVOLUTION OF COCOA BEANS IN MALAYSIA: BULK TO SPECIALTY BEANS
The Planter, 2021The Malaysian cocoa industry needs a sustainable and consistent supply of cocoa beans with the quality attributes of specialty cocoa beans to meet the diverse and increasing requirements of the world prospect. It is aimed to transform and implement a specialty cocoa value chain in Malaysia, to help small-scale cocoa growers gain access to high value ...
YEI KHENG TEE +2 more
openaire +1 more source
Yeasts are essential for cocoa bean fermentation
International Journal of Food Microbiology, 2014Cocoa beans (Theobroma cacao) are the major raw material for chocolate production and fermentation of the beans is essential for the development of chocolate flavor precursors. In this study, a novel approach was used to determine the role of yeasts in cocoa fermentation and their contribution to chocolate quality.
Ho, Van Thi Thuy +2 more
openaire +5 more sources
Degradation of cocoa proteins into oligopeptides during spontaneous fermentation of cocoa beans
Food Research International, 2018Degradation products of proteins produced during fermentation are believed to be the key precursors of a range of Maillard reactions that deliver the characteristic flavor and aroma of cocoa and chocolate. We have utilized UPLC-ESI-Q-q-TOF to identify and relatively quantify the largest collection of cocoa oligopeptides during a spontaneous ...
Roy N. D'Souza +6 more
openaire +2 more sources