Results 131 to 140 of about 19,064 (236)

Characteristics of Dried Cocoa Beans (Theobroma cacao L.) Color Using Response Surface Methodology

Planta Tropika: Jurnal Agrosains, 2019
The research aimed to study the effects of storage time of cacao fruit before fermentation, aeration rate and temperature of fermenter during fermentation on the color value of dry cocoa  beans, including the value of L *, a *, b *, chroma, hue, and RGB,
Sri Hartuti, Nursigit Bintoro, Joko Nugroho Wahyu Karyadi, Yudi Pranoto   +3 more
doaj  

Development and Validation of a Food Frequency Questionnaire to Assess Fermented Food Consumption in Adults

Journal of Human Nutrition and Dietetics, Volume 39, Issue 1, February 2026.
The fermented food intake questionnaire (FFIQ), developed to assess habitual intake in adults aged 18–60 years, was validated against six 24‐h dietary recalls. The FFIQ showed reasonable validity and repeatability for total fermented food intake as well as for most individual foods and food categories.
Aimone Ferri, Elizabeth Schneider, Alice Lucey, Áine Hennessy, Paul D. Cotter, Ramya Balasubramanian, Gerard Clarke, John F. Cryan   +7 more
wiley   +1 more source

Changes in physical and chemical characteristics of fermented cocoa(Theobroma cacao)beans with manual and semi-mechanized transfer, between fermentation boxes

Scientia Agropecuaria, 2016
The aim of this study was to evaluate variation in the physical and chemical properties of fermented cocoa beans with cocoa beans transfer between wooden fermentation boxes manually (M) and semi - mechanized (SM) way.
Pedro. P. Peláez, Saulo Guerra, David Contreras   +2 more
doaj  

Pulp Reduction and Addition of Indigenous Microorganisms as Starter: Effects on Fermented Cocoa Bean Characteristics

Agritech
Indonesian cocoa smallholder plantations frequently produced low-quality dry beans due to poor postharvest handling, necessitating improvements through controlled fermentation.
Anna Fajariyah, Endang Sutriswati Rahayu, Titiek Farianti Djaafar, Tyas Utami, Dian Anggraini Suroto, Tri Marwati   +5 more
doaj   +1 more source

Two molecules newly identified by Mass Spectrometry in fermented cocoa beans impact chocolate sensory quality [PDF]

, 2017
Polyphenols are a wide and diverse group of plant secondary metabolites found in large amount in cocoa beans. They can be further modified under specific conditions such as fermentation or oxidation.
Boulanger, Renaud, Boulet, Jean-Claude, Cheynier, Véronique, Fayeulle, Noémie, Hue, Clotilde, Meudec, Emmanuelle, Roger, Jean-Michel, Sommerer, Nicolas, Vallverdu-Queralt, Anna   +8 more
core  

Perceptions of the Role of Diet Among People With Constipation: Dietary Contributors and Relievers to Symptoms and Research Priorities

Journal of Human Nutrition and Dietetics, Volume 39, Issue 1, February 2026.
ABSTRACT Background and Aims Diet is a potential management option for constipation; however, people's perceptions regarding its role and their dietary behaviours are unclear. The aim of this study was to explore the perceptions of the role of diet in constipation, including dietary contributors and relievers of constipation symptoms, and the attitudes
Dominic N. Farsi, Kevin Whelan, Eirini Dimidi   +2 more
wiley   +1 more source

Reputation in International Trade: Evidence From the Fukushima Nuclear Disaster

Review of International Economics, Volume 34, Issue 1, Page 219-242, February 2026.
ABSTRACT A country's reputation may be an important determinant of its ability to export, but the effect is difficult to isolate from underlying product attributes. We consider the trade impact of the Fukushima nuclear disaster and ask whether damage to the Japanese reputation for food safety played a role in its impact. The disaster led to a large and
Christian Abele, Kentaro Asai
wiley   +1 more source

Safety evaluation of the food enzyme triacylglycerol lipase from the genetically modified Trichoderma reseei strain AR‐822

EFSA Journal, Volume 24, Issue 2, February 2026.
Abstract The food enzyme triacylglycerol lipase (triacylglycerol acylhydrolase, EC 3.1.1.3) is produced with the genetically modified Trichoderma reseei strain AR‐822 by AB Enzymes GmbH. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the production organism and its DNA.
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Cristina Fernàndez‐Fraguas, Magdalena Andryszkiewicz, Ana Criado, Simone Lunardi, Yi Liu   +17 more
wiley   +1 more source

Pengaruh Konsentrasi Ammonium Sulfat dan Waktu pada Fermentasi Pulp Kakao Menjadi Bioetanol Menggunakan Saccharomyces Cerevisiae [PDF]

, 2015
Bioethanol is one of renewable alternative energy source that can be used as an alternative fuel. Bioethanol can be produced from plant containing starch, sugar, and cellulose through a process of fermentation.
Chairul, C. (Chairul), Riani, Y. A. (Yuthia), Wisrayetti, W. (Wisrayetti)   +2 more
core  

The Effect of Fermentation Time and Yeast Application on the Physical and Chemical Properties of Dry Cocoa Beans

International Journal on Food, Agriculture and Natural Resources
Cocoa is a product with high economic potential throughout the world. Fermentation of cocoa beans is the most important process in processing cocoa beans, because at this stage the distinctive taste and aroma of chocolate will be formed in the cocoa ...
Ferry Dinata, Dyah Ayu Savitri, Ayu Puspita Arum, Dwi Erwin Kusbianto   +3 more
doaj   +1 more source