Results 11 to 20 of about 19,064 (236)
Functional yeast starter cultures for cocoa fermentation. [PDF]
J Appl Microbiol, 2022 Summary The quest to develop a performant starter culture mixture to be applied in cocoa fermentation processes started in the 20th century, aiming at achieving high-quality, reproducible chocolates with improved organoleptic properties.
Díaz-Muñoz C, De Vuyst L.
europepmc +5 more sources
The Virome of Cocoa Fermentation-Associated Microorganisms. [PDF]
VirusesTheobroma cacao plantations are of significant economic importance worldwide, primarily for chocolate production. During the harvest and processing of cocoa beans, they are subjected to fermentation either by microorganisms present in the environment (spontaneous fermentation) or the addition of starter cultures, with different strains directly ...
Santos JPN +10 more
europepmc +4 more sources
Frontiers in Microbiology, 2021 Starter culture-initiated cocoa fermentation processes can be applied to improve the quality of cured cocoa beans. However, an accurate monitoring of the microbial strains inoculated in fresh cocoa pulp-bean mass to assess their contribution to the cocoa
Cristian Díaz-Muñoz +6 more
doaj +1 more source
Exploring cocoa bean fermentation mechanisms by kinetic modelling [PDF]
Royal Society Open Science, 2022 Compared with other fermentation processes in food industry, cocoa bean fermentation is uncontrolled and not standardized. A detailed mechanistic understanding can therefore be relevant for cocoa bean quality control. Starting from an existing mathematical model of cocoa bean fermentation we analyse five additional biochemical mechanisms derived from ...
Mauricio Moreno-Zambrano +2 more
openaire +3 more sources
Current Research in Food Science, 2023 Cocoa (Theobroma cacao) is the main raw material for the production of chocolate; it is considered the food of the gods, as it possesses a diversity of bioactive compounds beneficial to human health. The abundance of bioactive compounds, among others, is
Denny Cortez +6 more
doaj +1 more source
, 2021 Cocoa bean fermentation is a spontaneous process driven by an ordered microbial succession of a wide range of yeasts, lactic acid and acetic acid bacteria, some aerobic sporeforming bacteria and various species of filamentous fungi. The process of cocoa fermentation is a very important step for developing chocolate flavor precursors which are ...
E., Guzmán-Alvarez, Romel +1 more
openaire +3 more sources
PENGARUH WAKTU PEMERAMAN, AERASI DAN SUHU FERMENTOR TERHADAP KUALITAS BIJI KAKAO
Agrointek, 2020 Good postharvest handling must be done to get high-quality cocoa beans. This study aims to determine the effect and relationship of cocoa pod ripening time, aeration and fermentor temperature during fermentation on the pH and fermentation index, and to ...
Sri Hartuti +3 more
doaj +1 more source
Jurnal Pangan dan Agroindustri, 2021 ABSTRAK Proses fermentasi biji kakao merupakan prasyarat untuk menghasilkan prekursor rasa dan aroma kakao yang kuat yang dapat meningkatkan kualitas coklat yang dihasilkan.
Addion Nizori +5 more
doaj +1 more source
A mathematical model of cocoa bean fermentation [PDF]
Royal Society Open Science, 2018 Cocoa bean fermentation relies on the sequential activation of several microbial populations, triggering a temporal pattern of biochemical transformations. Understanding this complex process is of tremendous importance as it is known to form the precursors of the resulting chocolate’s flavour and taste.
Mauricio Moreno-Zambrano +3 more
openaire +3 more sources
An overview of the physical and biochemical transformation of cocoa seeds to beans and to chocolate: Flavor formation [PDF]
, 2020 Source Agritrop Cirad (https://agritrop.cirad.fr/594161/)International audienceChocolate is a widely consumed product worldwide due to its exquisite flavor, which comes from the unique and fascinating cocoa flavor.
Escobar Parra, Sebastian +3 more
core +1 more source