Results 41 to 50 of about 48,249 (228)
Current Research in Food Science, 2023 Cocoa (Theobroma cacao) is the main raw material for the production of chocolate; it is considered the food of the gods, as it possesses a diversity of bioactive compounds beneficial to human health. The abundance of bioactive compounds, among others, is
Denny Cortez +6 more
doaj +1 more source
Changes in free amino acid, peptide-N, sugar and pyrazine concentration during cocoa fermentation [PDF]
, 1998 The free amino acids, peptide-N, reducing sugars (the flavour precursors in cocoa) and pyrazine profiles of mix hybrid cocoa beans fermented in a rotary drum reactor were monitored over a period of 6 days.
Ali, Asbi +3 more
core +2 more sources
Journal of Functional Foods, 2020 Post-harvest processing of cocoa beans, such as fermentation, not only determines the formation of aroma and flavor compounds, but also contributes to the formation of bioactive compounds with health benefits. Nevertheless, most studies associate these beneficial effects to the polyphenols present and little is known about the potential health effects ...
Leydy A. Domínguez-Pérez +4 more
openaire +2 more sources
The Power of Unity: Collective Action and Smallholder Agricultural Performance in West Africa
Agribusiness, EarlyView.ABSTRACT We analyze the impact of collective action through farmer‐based organizations (FBOs) on smallholders' farm performance and income inequality in Ghana, Benin, The Gambia, and Mali. We find that FBO membership increases cereal yield in Ghana and The Gambia, legume yield in Mali, ruminant numbers in Benin and The Gambia, and total farm income in ...
Emmanuel Donkor +3 more
wiley +1 more source
Empirical analysis of the best warehousing practices and its impact on cocoa beans quality
Coffee and Cocoa Research Journal, 2020 The importance of cocoa to the economy of Ghana cannot be overemphasized. For several decades, cocoa has been the backbone of the country's economy and plays a major role in employment, foreign exchange earnings, government revenue, education, and ...
Ishmael Prah, Peter Dzakah Fanam
doaj +1 more source
Journal of Agriculture and Food Research, 2022 The determination of the levels of roasting of cocoa relies on expensive analytical equipment, sensory panel, and, in the cases of small processors and growers, empiricism.
Yu Yang +5 more
doaj +1 more source
Food inflation pass‐through from agricultural imports in a small open economy
American Journal of Agricultural Economics, EarlyView.Abstract This paper develops a new framework for quantifying cost pass‐through in a small open economy by estimating firm‐level markup responses to agricultural import price shocks. We show theoretically that markup adjustments depend on firms' reliance on imported inputs and demand curvature, generating heterogeneous inflationary effects across firm ...
Minseong Kang, Seungki Lee
wiley +1 more source
Highly Processed Foods in Binge‐Eating Episodes: The Importance of Improving Food Reporting
International Journal of Eating Disorders, EarlyView.ABSTRACT Objective Over the past 60 years, the proportion of highly processed foods rich in refined carbohydrates and added fats in the food environment has increased, coinciding with a rise in binge eating. While past research has focused on individual vulnerabilities for binge eating, emerging evidence suggests highly processed foods may exacerbate ...
Ingrid A. Worth +4 more
wiley +1 more source
Cocoa Bean Cleaner and Dryer Device: A Microcontroller Experiment
Aceh International Journal of Science and Technology, 2022 Cleaning and drying cocoa beans are generally done manually by farmers. The manual cleaning process takes a long time, and the pulp reduction is not optimal. In contrast, drying using sunlight takes a long time when it is done in the rainy season.
Mohammad Hafiz Hersyah* +2 more
doaj +1 more source
Inhibition of growth and ochratoxin A production of Aspergillus carbonariu by Bacillus strains isolated from cocoa bean fermentation [PDF]
, 2019 Ivorian raw cocoa beans are recurrently subject to ochratoxin A (OTA) contamination. The use of chemical and physical means to reduce or prevent the OTA production in cocoa beans is prohibited or inefficient.
Beugre, Guézéré Corinne +6 more
core