Results 51 to 60 of about 48,128 (242)
Journal of the Science of Food and Agriculture, EarlyView.Abstract Background Cocoa, derived from Theobroma cacao, is a popular food ingredient used to produce chocolate. Cocoa is rich in polyphenols and human and laboratory model studies have indicated that cocoa and chocolate can mitigate chronic inflammatory conditions.
Sawali Navare +4 more
wiley +1 more source
Role of carboxypeptidases to the free amino acid composition, methylpyrazine formation and sensory characteristic of under- fermented cocoa beans [PDF]
, 2010 The role of carboxypeptidases B (from porcine) and Y (from baker's yeast), applied to under-fermented cocoa beans, on the formation of cocoa-specific aroma precursors, the aroma and sensory quality after roasting was investigated.
Bakar, Jamilah +4 more
core
Homogenization of cocoa beans fermentation to upgrade quality using an original improved fermenter [PDF]
, 2017 Cocoa beans (Theobroma cocoa L.) are the main components for chocolate manufacturing. The beans must be correctly fermented at first. Traditional process to perform the first fermentation (lactic fermentation) often consists in confining cacao beans ...
Bastide, Philippe +4 more
core +1 more source
Cocoa quality: Chemical relationship of cocoa beans and liquors in origin identitation
Food Research International, 2023 In this study, HS-SPME-GC-MS was applied in combination with machine learning tools to the identitation of a set of cocoa samples of different origins. Untargeted fingerprinting and profiling approaches were tested for their informative, discriminative and classification ability provided by the volatilome of the raw beans and liquors inbound at the ...
Eloisa Bagnulo +5 more
openaire +3 more sources
The use of edible insects in human food
Journal of the Science of Food and Agriculture, EarlyView.Abstract The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their ...
Pamela Barroso de Oliveira +5 more
wiley +1 more source
Polymer Composites, EarlyView.Biocomposites produced with agro‐industrial waste from castor hulls and pinewood bonded with urea‐formaldehyde adhesive, intended for application as thermal insulation in buildings. ABSTRACT The production of composite particleboards with agricultural waste has been the focus of many studies that aim to address environmental problems due to waste ...
Thamirys Andrade Lopes +7 more
wiley +1 more source
Biotropia: The Southeast Asian Journal of Tropical Biology, 2000 The effects of fermentation on Ephestia cautella population and cocoa bean s quality in terms of moisture content, fungal population, the percentage of insect-damaged and mouldy beans, lipid and free fatty acid contents during storage were investigated ...
OK.KY S. DHARMAPUTRA +3 more
doaj
Characteristics of Malaysian and Sulawesian Cocoa Beans and the Optimisation of Quality Through Blending [PDF]
, 1999 Commercial Malaysian and Sulawesian cocoa were found to be significantly different (p0.05). More purple bean was found in the Sulawesian beans (78%) compared to the Malaysian beans (4%).
Leow, Min Min
core
Agroforestry and enhanced rock weathering: A dual strategy for sustainable cacao
PLANTS, PEOPLE, PLANET, EarlyView.Cacao production is both economically vital and environmentally intensive, presenting a major sustainability challenge as a crop largely cultivated by smallholder farmers in climate‐vulnerable regions. This review synthesises evidence that integrating agroforestry with enhanced rock weathering (EW) may significantly reduce emissions from cacao ...
Isabella L. Steeley +4 more
wiley +1 more source
Influence of specific Saccharomyces cerevisiae yeats on cocoa beans flavor and final chocolate quality [PDF]
, 2019 Chocolate is a “pleasure” food whose organoleptic quality is essential to the product's value. The aromatic quality of chocolate comes from many parameters, some are intrinsic to the raw material, and others are driven by the manufacturing process.
Boulanger, Renaud +9 more
core