Results 21 to 30 of about 9,391 (232)
Determination of Selection Index of Cocoa (Theobroma cacao L.) Yield Traits Using Regression Methods [PDF]
Coffee and Cocoa Research Journal, 2016 The increasing chocolate consumption has not been followed by growing production of dry cocoa beans. In order to support the increase in cocoa production, planting materials with high yield are needed.
Bayu Setyawan +2 more
doaj +3 more sources
Improvement of Small Scale Cocoa Fermentation Using Lactobacillus fermentumas Starter Culture [PDF]
Coffee and Cocoa Research Journal, 2017 Low harvest amount of cocoa smallholder has became a great constraint for farmer in order to carry out a proper postharvest practice. Low production of raw cocoa beans cause farmers are not able to ferment their cocoa beans that lead to low quality of ...
Misnawi Misnawi +5 more
doaj +3 more sources
Toxicology Reports, 2017 Levels of organochlorine pesticides (OCPs) were determined in dried cocoa beans obtained from cocoa produce stores at Ondo and Ile-Ife, Southwestern Nigeria.
J A O Oyekunle, Abolanle S․ Adekunle
exaly +3 more sources
Small-scale Fermentation of Cocoa Beans and on-Process Monitoring [PDF]
, 2021 Cocoa bean fermentation is a critical step in the formation of chocolate aroma precursors. Small-scale fermentation is needed to accommodate fermentation practice during low season and fruit scarcity. The study was conducted to address the minimum amount
Tunjung-Sari, Ariza Budi +2 more
core +2 more sources
Changes in Physico-Chemical and Microbiological Properties in Thai Cocoa Bean Fermentation
Walailak Journal of Science and Technology, 2021 The purpose of this research is to investigate the quality-related physical, chemical, and microbiological changes in Thai cocoa beans during fermentation in 2 types of wooden containers. The results will compose a book of guidelines for good Thai cocoa
Tiparat TIKAPUNYA
doaj +3 more sources
Brazilian Journal of Food Technology, 2021 Indonesian cocoa is cheaper and considered second grade compared with most other cocoa. However, the domestic chocolate industry is not well-developed due to significantly low consumption.
Kiki Fibrianto +3 more
doaj +1 more source
Cocoa fresh beans aqueous extract as free radical quencher and ferric reducer. [PDF]
, 2022 The presence of free radicals and oxidants in our body is either produced by our body through normal cell metabolisms or from environment surrounding us such as radiation, medication, pollutants or others. The free radicals and oxidants can be harmful to
Chin, Hui Han +2 more
core +2 more sources
Microbiological Activity Affects Post-Harvest Quality of Cocoa (Theobroma cacao L.) Beans
Horticulturae, 2023 Cocoa beans are the basic ingredient to produce chocolate and its derivatives, including cosmetics, foods, and pharmaceutical products. The quality of cocoa beans is greatly affected by post-harvest handling, especially by microbial activity involved in ...
Edy Subroto +4 more
doaj +1 more source
, 2021 This Special Issue comprises articles related to the effects of genotype and processing conditions on the phenolic compound profile and antioxidant activity of cocoa-derived products, isolation and characterization of antioxidant compounds such as ...
core +1 more source
Annals of Tropical Research, 2023 The study aimed to determine the influence of basket fermentation on the quality of cocoa beans with various quantities and duration of fermentation. Proper fermentation and drying removes all unpleasant flavours and starts the chemical changes necessary
Corazon P. Remitar +1 more
doaj +1 more source