Results 191 to 200 of about 105,382 (243)
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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
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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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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
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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
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The Papua New Guinea Journal of Agriculture, Forestry and Fisheries
Harvesting and curing of cocoa pods are discussed.
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Harvesting and curing of cocoa pods are discussed.
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2018
Traditionally cocoa beans were transported to the country where the chocolate was going to be manufactured, which was normally situated in a temperate climate. Increasingly, however, the cocoa growing countries are processing their own beans to produce cocoa liquor. This has the advantage that the liquor is much easier to transport and the shell, which
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Traditionally cocoa beans were transported to the country where the chocolate was going to be manufactured, which was normally situated in a temperate climate. Increasingly, however, the cocoa growing countries are processing their own beans to produce cocoa liquor. This has the advantage that the liquor is much easier to transport and the shell, which
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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
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Cocoa bean production and transport
1994Cocoa beans, the essential ingredient of chocolate, are the seeds of a small tree known botanically as Theobroma cacao (Family Sterculiaceae). The tree was already being cultivated in South America, where it is still part of the natural flora, when the Spaniards first went there in the sixteenth century.
B. L. Hancock, M. S. Fowler
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Microflora of imported cocoa beans
Journal of Stored Products Research, 1981Abstract A representative sample of cocoa beans from each of 9 countries was examined microbiologically by dilution plating of the ground-up beans. Three of the four samples from the Caribbean gave counts of over 10 6 /g. In contrast, samples from Nigeria, New Guinea and Malaysia gave counts of about 10 2 /g.
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