Results 121 to 130 of about 19,064 (236)
Dry‐Milled Corn and Corn Products and Health: A Narrative Review
Food Science &Nutrition, Volume 14, Issue 2, February 2026.This review describes research regarding products of dry‐milled corn (maize) including potential health implications. Foods can be produced from whole or more highly refined versions of grits, cornmeal, or corn flour and may or may not be nixtamalized, which can impact nutrient contents and bioavailability.
Mark Kern, Shirin Hooshmand
wiley +1 more source
Jurnal Nasional Teknik ElektroIn some areas in Indonesia, more traditional cocoa farmers have yet to carry out special monitoring of O2 and CO2 levels during fermentation because the practices and technologies used by cocoa farmers can vary significantly in different regions and ...
Liya Yusrina Sabila +5 more
doaj +1 more source
Dyna, 2019 The aim of this work was to study the microfermentation process of five cacao clones, ICS 01, ICS 95, ICS 39, TSH 565 and CCN 51, from the department of Huila, Colombia.
Heidi Briggity Horta Tellez +3 more
doaj +1 more source
Metagenome-Assembled Genomes Contribute to Unraveling of the Microbiome of Cocoa Fermentation. [PDF]
Appl Environ Microbiol, 2021 Almeida OGG, De Martinis ECP.
europepmc +1 more source
Journal of Separation Science, Volume 49, Issue 2, February 2026.ABSTRACT The determination of pesticide residues in spices is analytically challenging due to their high content of essential oils and secondary metabolites that could interfere with detection and quantification. In this study, supercritical fluid extraction (SFE), using green co‐solvents, was evaluated for the extraction of 44 pesticides from black ...
Alessia Arena +2 more
wiley +1 more source
Cocoa bean turning as a method for redirecting the aroma compound profile in artisanal cocoa fermentation. [PDF]
Heliyon, 2021 Dulce VR +6 more
europepmc +1 more source
Microbia And Biochemistry Of Cocoa Bean During Fermentation
, 2020 This research aims to study the fermentation parameters of dry cocoa beans in a quantitative and qualitative perspective, so that it is more effective in determining the role and function of microorganisms. The three methods of fermentation are control (without the addition of inoculums), then Sacharomyces cerevisiae (FNCC) inoculums 3056 ...
openaire +2 more sources
Export commodity production and broad-based rural development: coffee and cocoa in the Dominican Republic [PDF]
An estimated 80,000-100,000 Dominican farmers produce coffee and cocoa, nearly 40 percent of all agricultural producers. The sectors also provide employment for tens of thousands of field laborers and persons employed in linked economic activities.
Alwang, Jeff, Siegel, Paul B.
core
Effect of Processing on Flavour Precursors, Pyrazines and Flavour Quality of Malaysian Cocoa Beans [PDF]
, 1997 Studies were conducted to determine the effect of processing (fermentation, drying and roasting) on flavour precursors and pyrazines concentration of cocoa beans and its flavour quality evaluation. Fermentation was carried out in a rotary drum reactor
Hashim, Puziah
core
GCB Bioenergy, Volume 18, Issue 2, February 2026.This study assessed the industrial hemp value web resilience in the Swabian Alb, Southern Germany, where regional implementation remains limited despite hemp's bioeconomy potential. Using an indicator framework and stakeholder interviews, the research found the small, fluctuating cultivation area (e.g., 25 ha in 2024) focuses on hemp seed valorisation;
Lena‐Sophie Loew, Moritz von Cossel
wiley +1 more source