Results 101 to 110 of about 19,064 (236)

Cocoa fermentation: Microbial identification by MALDI-TOF MS, and sensory evaluation of produced chocolate [PDF]

, 2017
Dynamic microbial over the cocoa fermentation using starter culture and the effect sensory characteristics of chocolate produced were investigated. The cocoa fermentation inoculated with Saccharomyces cerevisiae CCMA0681 and Lactobacillus fermentum UFLA ...
Cledir, da Cruz Pedrozo Miguel, Livia Viana, Maria Gabriela, Nelson, Priscila, Rosane Freitas   +6 more
core   +1 more source

Thermidor: The Revolution Betrayed in Trotsky, Orwell and Serge

Critical Quarterly, EarlyView.
Anna Vaninskaya
wiley   +1 more source

The Crohn's Disease Exclusion Diet Across the Lifespan, Indications and the Globe: An Expert Review Towards Personalized Therapy in Crohn's Disease

JCC Plus, Volume 1, Issue 2, March 2026.
ABSTRACT Background and Aims The Crohn's disease (CD) exclusion diet (CDED) is an established treatment for active CD with a growing body of evidence supporting its use across diverse populations and disease phenotypes. Particularly effective in mild‐to‐moderate cases, CDED is recognized by clinical guidelines including ESPEN, AGA and ECCO nutritional ...
Rotem Sigall Boneh, Elena Banci, Luca Scarallo, Marta Herrador‐López, Emma P. Halmos, Dror S. Shouval, Nicolette Wierdsma, Chen Sarbagili‐Shabat, Víctor Manuel Navas‐López, Javier Martín‐de‐Carpi, Yulia Ron, Lindsey Albenberg, Henit Yanai, Franck Carbonnel, Johan Van Limbergen, Nitsan Maharshak, Paolo Lionetti, Eytan Wine   +17 more
wiley   +1 more source

Physico-chemical properties of fourteen popular cocoa bean varieties in Dongnai-highland Vietnam [PDF]

, 2016
Cocoa (Theobroma cacao L.) is a major, crucial economic, global crop and has been maintained several nutritional benefits. The exporting volume of Vietnamese cocoa bean is increasing in the world cocoa trade. The beans of fourteen popular cocoa varieties
Dewettinck, Koen, Huynh Anh, Phan, Lam Thi, Viet Ha, Messens, Kathy, Nusantoro, Bangun, Phillip, Roger Aidoo, Thanh Toan, Ha   +6 more
core   +1 more source

Linking Nutritional, Sensory, and Functional Quality in Plant‐Based Proteins Through Structural Modification and Computational Insights

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
The lacking essential amino acids, low digestibility, bioavailability, bitterness, and presence of anti‐nutritional factors that limit the consumption of plant proteins and their use in food formulations are discussed comprehensively. The findings of recent studies on novel technologies and computer‐based applications used to cope with these challenges
Humeyra Cavdar Dincturk, Rukiye Gundogan, Asli Can Karaca, Esra Capanoglu   +3 more
wiley   +1 more source

Exploration of Lactiplantibacillus fabifermentans and Furfurilactobacillus rossiae as potential cocoa fermentation starters. [PDF]

J Appl Microbiol, 2022
Korcari D, Ricci G, Fanton A, Emide D, Barbiroli A, Fortina MG.   +5 more
europepmc   +1 more source

Towards the understanding of the cocoa transcriptome: Production and analysis of an exhaustive dataset of ESTs of Theobroma cacao L. generated from various tissues and under various conditions [PDF]

, 2008
Theobroma cacao L., is a tree originated from the tropical rainforest of South America. It is one of the major cash crops for many tropical countries. T. cacao is mainly produced on smallholdings, providing resources for 14 million farmers.
Alemanno, Laurence, Allègre, Mathilde, Argout, Xavier, Babin, Régis, Butler, David R., Cascardo, Julio Cezar M., Courtois, Brigitte, Da Silva, Corinne, Ducamp, Michel, Fouet, Olivier, Gilmour, Martin, Gramacho, Karina Peres, Guiltinan, Mark J., Kuhn, David N., Lanaud, Claire, Legavre, Thierry, Loor, Rey Gaston, Machado, Regina, Maximova, Siela N., Phillips, Wilbert, Risterucci, Ange-Marie, Rosenquist, Eric, Ruiz, Manuel, Sabau, Xavier, Schnell, Raymond J., Sounigo, Olivier, Verica, Joseph, Wincker, Patrick   +27 more
core   +3 more sources

Uncovering the Key Factors Influencing Phytochemical and Phytopharmacological Properties During Medicinal Plant Processing

eFood, Volume 7, Issue 1, February 2026.
From farm to pharma, this review details the engineering of quality in medicinal plants through a science‐driven approach: it first elucidates how genetic and environmental factors inscribe the plant's phytochemical and phytopharmacological profile before harvest, and then dissects the postharvest techniques and technologies—chemical and thermal pre ...
Elyas Aryakia
wiley   +1 more source

Small farmers’ willingness to adopt bioprocess technology for cocoa beans production in Indonesia

Sustainable Futures
The fermentation process is a critical determinant of high-quality cocoa bean production. Small-scale cocoa producers can enhance bean quality by adopting appropriate technologies and good handling practices (GHP).
Pandu Laksono, Sugeng Widodo, Diah Arina Fahmi, Sidiq Hanapi, Ahmad Misbah, Yeyen Prestyaning Wanita, Titiek Farianti Djaafar, Tri Marwati, Nugroho Siswanto, Retno Utami Hatmi, Mahargono Kobarsih, Endang Sutriswati Rahayu, Tyas Utami, Muhammad Prasetya Kurniawan   +13 more
doaj   +1 more source

Yeast strains do have an impact on the production of cured cocoa beans, as assessed with Costa Rican Trinitario cocoa fermentation processes and chocolates thereof. [PDF]

Front Microbiol, 2023
Van de Voorde D, Díaz-Muñoz C, Hernandez CE, Weckx S, De Vuyst L.   +4 more
europepmc   +1 more source