Results 61 to 70 of about 105,382 (243)
The Impact of Glycation on Protein Digestibility
ChemFoodChem, EarlyView.Schematic overview of how protein glycation affects digestibility and downstream nutritional consequences. Glycation‐derived structural modifications reduce protease accessibility, leading to limited hydrolysis and altered peptide generation. These changes decrease amino acid bioavailability and may subsequently contribute to microbiome alterations ...
Lea Hönemann +2 more
wiley +1 more source
Optimation of Temperature and Duration of Cocoa Beans Roasting in a CylindricalRoaster [PDF]
, 2014 A small scale cylindrical type cocoa roaster has been designed to improve Indonesian mallholder income and commence utilization of cocoa-base products. Capacity of the roaster was at 15 kg dried cocoa beans. Operating condition of the instrument in terms
Widyotomo, Sukrisno +7 more
core +1 more source
Perspectives in biomedicine: Superfoods and antioxidant power classification
The Canadian Journal of Chemical Engineering, EarlyView.Abstract The market value of natural food antioxidants will double to 8 billion USD by 2033, driven by a global consumer demand for ‘clean label’ products and proactive wellness solutions. However, the industrial application and health labelling (commercial brands) of these compounds remain severely constrained by inconsistent analytical methods.
Domenico Fuoco, Gregory S. Patience
wiley +1 more source
Diversity of Pods and Beans of Twelve Cocoa Clones (Theobroma cacao L.) in Rainy and Dry Seasons [PDF]
, 2018 Cocoa is a sensitive plant to availability of soil water. The availability of water affects the formation of cocoa pods and beans. The aim of this research was to determine the genetic diversity and the influence of season on the diversity of cocoa beans
Bayu Setyawan +9 more
core +1 more source
Food Bioengineering, EarlyView.Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha +3 more
wiley +1 more source
Research Development of Processing Cocoa Beans [PDF]
, 2015 The purpose of this study is to get a fresh way of processing cocoa beans or cocoa beans are not fermented into (1) dry cocoa bean with traits such as fermented, (2) powder-paste dry beans with traits such as fermented, through the removal of the pulp ...
Anshary, Alam
core +1 more source
AgrointekThis paper aims to determine the effect of different types of fermentation containers. Fermentation of cocoa beans can be done using several types of fermentation containers such as fermentation boxes, bamboo baskets and styrofoam. Each type of container
Sulistia Nengsi +2 more
doaj +1 more source
Future Postharvest and Food, EarlyView.A nutrient‐dense grain, proso millet is well‐known for its high protein content and vital amino acids. It is high in fiber, vitamins, and minerals and has many health advantages, including promoting heart health, enhancing digestion, and helping with weight management.
Sangeeta Yadav +3 more
wiley +1 more source
Reduction of Microbe Contamination through Steaming Process to Cocoa Beans Using Steaming Chamber
, 2014 Dry cocoa bean quality is also determined by its microbe contamination level. Steaming process for dried cocoa beans as a pretreatment process was selected because of less effect on organic compound inside the dried cocoa bean. This experiment aim was to
Firmanto, H. (Hendy) +2 more
core +1 more source
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) +5 more
core +1 more source