Results 201 to 210 of about 48,670 (239)

Occurrence of ochratoxin A in cocoa beans: Effect of shelling

Food Additives and Contaminants, 2005
The aim of this study was to investigate the influence of the shelling process on the presence of ochratoxin A (OTA) in cocoa samples. Twenty-two cocoa samples were analysed for the determination of OTA before (cocoa bean) and after undergoing manual shelling process (cocoa nib).
S, Amézqueta, E, González-Peñas, M, Murillo, A López, de Cerain   +3 more
openaire   +2 more sources

Comparative studies on fermentation products of cocoa beans

World Journal of Microbiology & Biotechnology, 1993
The maximum amounts of acetic acid produced by ripe and unripe cocoa beans were 157 mg and 110 mg/10 g wet wt of cotyledon, respectively. The unripe beans had a lower pH than the ripe beans after 6 days' fermentation. About 40% of ripe beans achieved a chocolate colour compared with 27% of unripe beans.
O A, Samah, N, Ibrahim, H, Alimon, M I, Karim   +3 more
openaire   +2 more sources

Microflora of imported cocoa beans

Journal of Stored Products Research, 1981
Abstract 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.
openaire   +1 more source

Drying of Alcalyzed Cocoa-Bean

2004
The aim of any quality production is the highest quality of product with a minimum of "low quality" expenses. To achieve this it is necessary to have an effective control system for certain points in the processing, so-called critical control points: points with greater risk of low quality because of insufficient control.
Brnčić, Mladen, Ježek, Damir, Tripalo, Branko, Bosiljkov, Tomislav   +3 more
openaire   +1 more source

Fermentation of Cocoa Bean

2022
Gustav Komla Mahunu, Newlove Akowuah Afoakwah, Abdalbasit Adam Mariod, Abdul Rashid Hudu, Haroon Elrasheid Tahir   +4 more
openaire   +1 more source

Cocoa Beans

1973
R. Lees, E. B. Jackson
openaire   +1 more source

Wholesomeness of irradiated cocoa beans. The effect of .gamma. irradiation on the chemical constituents of cocoa beans

Journal of Agricultural and Food Chemistry, 1979
E E, Takyi, I K, Amuh
openaire   +2 more sources

Studies on cocoa beans (Theobroma cocoa L.)

Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung, 1987
Taiseer M. Abo-Bakr, Laila A. Shekib
openaire   +1 more source

Volatile fingerprint of unroasted and roasted cocoa beans (Theobroma cacao L.) from different geographical origins

Food Research International, 2020
Augusta Caligiani, Massimiliano Rinaldi, Gerardo Palla   +2 more
exaly  

Antioxidant capacity and phenolic content of cocoa beans

Food Chemistry, 2007
Azizah Othman, Amin Ismail
exaly