Results 21 to 30 of about 15,159 (253)
Antioxidants, 2023 The cocoa industry generates a considerable quantity of cocoa shell, a by-product with high levels of methylxanthines and phenolic compounds. Nevertheless, the digestion process can extensively modify these compounds’ bioaccessibility, bioavailability ...
Silvia Cañas +8 more
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Coffee and Cocoa Research Journal, 2021 Cocoa is one of the foods that contains polyphenol-rich compounds that act as antioxidants. The processing of cocoa into chocolate products generally causes a decrease in the number of polyphenols. In the development of chocolate beverage products, it is
Laras Cempaka +2 more
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Bioactive compounds of cocoa beans, cocoa, and chocolate and their effects on cognitive function and possible use in cardiometabolic diseases prevention [PDF]
Farmacja Polska, 2023 Cacao seed (Cacao semen) is a plant material known since ancient times and is widely used for food and pharmaceutical purposes. Cocoa seed products such as chocolate and chocolate confectionery are among the most widely consumed types of sweets.
Renata Gołdys +3 more
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Acta Universitatis Cibiniensis. Series E: Food Technology, 2018 Utilization of cocoa bean to be a derivative products in industrial is wide enough, that it is necessary to determine the priority of the processed products development. This study aimed to determine the prospective processed cocoa products with a system
Fakhrurrazi +2 more
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The Evaluation of Desirable Aromatic Components and Polyphenolic Compounds in the Process of Cocoa Powder Production [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2020 Cocoa powder and chocolate are one of the most popular ingredients used in food products. The flavor of these products plays an important role in the consumer's popularity and acceptance.
Fariba Mohamadi Alasti +3 more
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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
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Current Research in Food Science, 2021 Chocolate is a complex soft material characterized by solid particles (cocoa powder, milk solid particles and sugar crystals) dispersed in a crystallized fat matrix mostly composed of cocoa butter (CB).
H. Ewens, L. Metilli, E. Simone
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REVIEW : POTENSI DAN ARAH PENGEMBANGAN AGROINDUSTRI BERBASIS KAKAO DI PROVINSI PAPUA BARAT
Agrointek, 2016 West Papua Province as the coverage area of the National Cocoa Revitalization Movement (GERNAS Pro-Cocoa). This area has the potential to become a center for the cocoa production, and even become the main cocoa producing areas in eastern Indonesia. Cocoa
Murtiningrum Murtiningrum +1 more
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Analysis of cocoa products for ochratoxin A and aflatoxins [PDF]
Mycotoxin Research, 2013 Eighty-five samples of cocoa products sampled in Canada were analysed for ochratoxin A (OTA) and aflatoxins in 2011-2012. Inclusion of the aflatoxins in this survey required additional method development. Chocolate was extracted with methanol-water plus NaCl, while for cocoa two successive extractions with methanol and methanol-water were made ...
Turcotte, Anne-Marie +2 more
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The forms of international specialization and ensuing economic flows. Case study on the cocoa products [PDF]
CSIE Working Papers Series, 2021 The development of the world economy is primarily determined by the process of international specialization. The production of the specialized economic branches is usually distinguished by high quality; therefore, it is demanded in the world market ...
Elina BENEA-POPUȘOI, Melisa CASAPU
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