Results 41 to 50 of about 9,391 (232)
Production of Aflatoxin in Cocoa Beans
Journal of AOAC INTERNATIONAL, 1979 Abstract Aflatoxin was produced in both non-autoclaved and autoclaved Ivory Coast cocoa beans inoculated with Aspergillus parasiticus NRRL 2999 under optimum laboratory growth conditions. Total aflatoxin levels ranged from 213 to 5597 ng/g substrate. Aflatoxin was quantitated by using high pressure liquid chromatography (HPLC).
L M, Lenovich, W J, Hurst
openaire +2 more sources
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
Journal of Community Service and Empowerment, 2023 Cocoa farmers in this area were not familiar with post-harvest processing, usually, the cocoa bean was sold directly without any fermentation. This public service objective provides information on good quality control of cocoa plant beans, such as ...
Hanif Alamudin Mansur +12 more
doaj +1 more source
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
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
Influence of Milling Process of Roasted Cocoa Beans on Size Distribution Change of Cocoa Cotyledon [PDF]
, 2007 One of important steps in secondarycocoa process is deshelling cocoa beans roasted. The aim of deshelling is to enrich cotyledon cocoa surface area which affects to reduce energy and processing time with good quality of the chocolate product.
Widyotomo, Sukrisno +5 more
core +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
An analytical characterisation of cocoa beans: aiming at clustering samples by origins and post-harvest treatments [PDF]
, 2023 reservedLa fermentazione del cacao è una fase importante nella produzione di cioccolato di alta qualità, per questo motivo è necessario venga condotta correttamente.
PATERNO', BENEDETTA
core
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
Effect of Addition of a Specific Mixture of Yeast, Lactic and Acetic Bacteria in the Fermentation Process to Improve the Quality and Flavor of Cocoa Beans in Colombia [PDF]
, 2020 Cocoa fermentation process is fundamental to generate flavors and aromas that are characteristics of chocolate. In Colombia, this process is carried out by microbiota that spontaneously colonizes cocoa beans, therefore the quality of the fermentation is ...
del Pilar López Hernandez, Martha +4 more
core +2 more sources