Results 181 to 190 of about 48,670 (239)

Steaming Maintains Fatty Acids, Antioxidants, and Proximate Content in Snack Bar Products from Cocoa Beans. [PDF]

ScientificWorldJournal
Iswari K, Atman, Marlina L, Riska, Antarlina SS, Arief RW, Waryat, Suwarda R, Sjafrina N, Yani A, Sunarmani, Joseph GH, Lintang M, Layuk P, Arif AB.   +14 more
europepmc   +1 more source

Functional Biodiversity of Yeasts Isolated from Colombian Fermented and Dry Cocoa Beans. [PDF]

Microorganisms, 2020
Delgado-Ospina J, Triboletti S, Alessandria V, Serio A, Sergi M, Paparella A, Rantsiou K, Chaves-López C.   +7 more
europepmc   +1 more source

Total lipid prediction in single intact cocoa beans by hyperspectral chemical imaging.

Food Chem, 2021
Caporaso N, Whitworth MB, Fisk ID.
europepmc   +1 more source

Curing of Cocoa Beans: Fine-Scale Monitoring of the Starter Cultures Applied and Metabolomics of the Fermentation and Drying Steps. [PDF]

Front Microbiol, 2020
Díaz-Muñoz C, Van de Voorde D, Comasio A, Verce M, Hernandez CE, Weckx S, De Vuyst L.   +6 more
europepmc   +1 more source

Chemical and flavor profile changes of cocoa beans (Theobroma cacao L.) during primary fermentation. [PDF]

Food Sci Nutr, 2020
Fang Y, Li R, Chu Z, Zhu K, Gu F, Zhang Y.   +5 more
europepmc   +1 more source

Microbial composition and metabolic profiles during machine-controlled intra-factory fermentation of cocoa beans harvested in semitropical area of Japan. [PDF]

Biosci Microbiota Food Health
Nishimura H, Shiwa Y, Tomita S, Endo A.
europepmc   +1 more source

Image datasets of cocoa beans for taxonomy nuances evaluation. [PDF]

Data Brief, 2019
Santos FA, Palmeira ES, Jesus GQ.
europepmc   +1 more source

Quality and safety of cocoa beans

, 2014
Lima, L.R., Nout, M.J.R.
openaire   +1 more source

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No OTA in fresh cocoa beans

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

Cocoa bean and cocoa bean products quality evaluation by NIR spectroscopy and chemometrics: A review

Infrared Physics & Technology, 2020
Abstract 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, Anyidoho, Elliot, Agbemafle, Robert, Sam-Amoah, Livingstone K., Elliott, Chris   +4 more
openaire   +2 more sources