Results 21 to 30 of about 48,128 (242)
Foods, 2023 Roasting cocoa beans by means of microwave radiations seems to be a potential alternative to convection roasting, but little is known about the impact of this method on the perceived flavor profile of the chocolate.
Joachim J. Schouteten +4 more
doaj +1 more source
Physico-chemical properties of fourteen popular cocoa bean varieties in Dongnai-highland Vietnam [PDF]
, 2016 Cocoa (Theobroma cacao L.) is a major, crucial economic, global crop and has been maintained several nutritional benefits. The exporting volume of Vietnamese cocoa bean is increasing in the world cocoa trade. The beans of fourteen popular cocoa varieties
Dewettinck, Koen +6 more
core +1 more source
, 2021 Cocoa bean fermentation is a spontaneous process driven by an ordered microbial succession of a wide range of yeasts, lactic acid and acetic acid bacteria, some aerobic sporeforming bacteria and various species of filamentous fungi. The process of cocoa fermentation is a very important step for developing chocolate flavor precursors which are ...
E., Guzmán-Alvarez, Romel +1 more
openaire +3 more sources
International Journal of Agriculture System, 2015 The research objectives are to evaluate the performances of three cocoa farming models in “so called Gapoktan”(Combined Farmers Groups) of Resopammase’s cocoa supply chain, located in Larompong District, Luwu Regency, South Sulawesi Province, Indonesia ...
Yulismulianti Yasin +3 more
doaj +1 more source
Fermentasi Isothermal Biji Kakao (Theobroma cacao. L) dengan Sistem Aerasi Terkendali
Agritech, 2018 Cocoa bean fermentation is one of the important factors that must be done to produce high-quality chocolate. The success of the process is usually determined by changes in air temperature that occur during fermentation and the change in color of cocoa ...
Sri Hartuti +3 more
doaj +1 more source
Determinant of Cocoa Export in Indonesia
Economics Development Analysis Journal, 2018 International Trade is one of the activities that plays an important role for the economy. Indonesia is one of the countries whose depends on exports. One of the agricultural commodities that become the leading commodity is cocoa.
Medha Wardhany, Fauzul Adzim
doaj +1 more source
Daya Saing Komoditas Kakao Indonesia di Perdagangan Internasional [PDF]
, 2017 Indonesia should focus on cocoa products that have the highest competitiveness in order to compete with other competitors in cocoa International trade. This research aimed to analyze Indonesia's cocoa and cocoa preparations competitiveness.
Hanafi, R. U. (Ridwan) +1 more
core +2 more sources
Yeast, cocoa beans and chocolate [PDF]
Microbiology Australia, 2007 Yeast play a key role in the fermentation of many foods andbeverages. The best known examples are bread, beer and wine, where understanding of the ecology, biochemistry, physiology and genomics of the yeast contribution is well advanced. Yeast also have prominent roles in the production of other well-known commodities, such as cheeses, salami-style ...
Graham Fleet, Hugh Dircks
openaire +1 more source
A mathematical model of cocoa bean fermentation [PDF]
Royal Society Open Science, 2018 Cocoa bean fermentation relies on the sequential activation of several microbial populations, triggering a temporal pattern of biochemical transformations. Understanding this complex process is of tremendous importance as it is known to form the precursors of the resulting chocolate’s flavour and taste.
Mauricio Moreno-Zambrano +3 more
openaire +3 more sources
Indication of Xenia Effect on Cocoa (Theobroma Cacao L.) [PDF]
, 2011 Cocoa plant generally is classified as cross pollinated plant and self-incompatible plant, then there is indication the presence of pollen influence on cocoa bean quality.
Anita-Sari, I. (Indah) +1 more
core +2 more sources