Results 191 to 200 of about 19,064 (236)

Degradation of cocoa proteins into oligopeptides during spontaneous fermentation of cocoa beans

Food Research International, 2018
Degradation products of proteins produced during fermentation are believed to be the key precursors of a range of Maillard reactions that deliver the characteristic flavor and aroma of cocoa and chocolate. We have utilized UPLC-ESI-Q-q-TOF to identify and relatively quantify the largest collection of cocoa oligopeptides during a spontaneous ...
Roy N. D'Souza, Anne Grimbs, Sergio Grimbs, Britta Behrends, Marcello Corno, Matthias S. Ullrich, Nikolai Kuhnert   +6 more
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Automatic fermentation and drying cocoa process

2019 IEEE 4th Colombian Conference on Automatic Control (CCAC), 2019
The fermentation and drying processes of cocoa in Tumaco using traditional techniques have some problems concerning the exposure of the grain to pollutants and variations in the climate, due to this the producers of cocoa in this region suffer economic losses.
Jesus Veira, Esteban Cuaycuan, Nohora Espana   +2 more
openaire   +1 more source

Effect of Fermentation and Drying on Cocoa Polyphenols

Journal of Agricultural and Food Chemistry, 2015
Cocoa seed polyphenols have demonstrated interesting beneficial effects in humans. Most polyphenols contained in fresh seeds are chemically modified during fermentation, drying, and cocoa powder or chocolate production. The improvement of these procedures to obtain a high-polyphenol-content cocoa is highly desirable.
ALBERTINI, BARBARA, SCHOUBBEN, Aurelie Marie Madeleine, Guarnaccia, D, Pinelli, F, Della Vecchia, M, RICCI, Maurizio, DI RENZO, Giancarlo, Blasi, P.   +7 more
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Comparative studies on fermentation products of cocoa beans

World Journal of Microbiology & Biotechnology, 1993
The maximum amounts of acetic acid produced by ripe and unripe cocoa beans were 157 mg and 110 mg/10 g wet wt of cotyledon, respectively. The unripe beans had a lower pH than the ripe beans after 6 days' fermentation. About 40% of ripe beans achieved a chocolate colour compared with 27% of unripe beans.
O A, Samah, N, Ibrahim, H, Alimon, M I, Karim   +3 more
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Weissella fabaria sp. nov., from a Ghanaian cocoa fermentation

International Journal of Systematic and Evolutionary Microbiology, 2010
Two lactic acid bacteria, strains 257Tand 252, were isolated from traditional heap fermentations of Ghanaian cocoa beans. 16S rRNA gene sequence analysis of these strains allocated them to the genusWeissella, showing 99.5 % 16S rRNA gene sequence similarity towardsWeissella ghanensisLMG 24286T.
De Bruyne, K., Camu, Nicholas, De Vuyst, Luc, Vandamme, P.   +3 more
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Aseptic artificial fermentation of cocoa beans can be fashioned to replicate the peptide profile of commercial cocoa bean fermentations

Food Research International, 2016
The fermentation of cocoa beans is essential for the generation of flavour precursors that are required later on to form the flavour components of chocolate. From the many different precursors that are generated, oligopeptides and free amino acids comprise a significant proportion as some of them form Maillard reaction products during the roasting ...
Warren A, John, Neha, Kumari, Nina L, Böttcher, Kouame Jean, Koffi, Sergio, Grimbs, Gino, Vrancken, Roy N, D'Souza, Nikolai, Kuhnert, Matthias S, Ullrich   +8 more
openaire   +2 more sources

Processing of raw cocoa. III.—Enzymic aspects of cocoa fermentation

Journal of the Science of Food and Agriculture, 1959
AbstractThe changes in the levels of a number of oxidising and carbohydrate‐splitting enzymes of Amelonado cacao bean cotyledons during both large‐ and small‐scale fermentations were determined, on samples of beans taken after various periods of fermentation from the top and centre of heaps of different sizes.
openaire   +1 more source

Improved cocoa fermentation.

1991
A method of treating fresh cocoa beans before fermentation which comprises passing the fresh beans dynamically through a depulper to remove up to 80% by weight of pulp based on the original weight of the pulp.
NESTLE SA, GOLDEN HOPE PLANTATIONS BERHAD   +1 more
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Kinetics model development of cocoa bean fermentation

AIP Conference Proceedings, 2015
Although Indonesia is one of the biggest cocoa beans producers in the world, Indonesian cocoa beans are oftenly of low quality and thereby frequently priced low in the world market. In order to improve the quality, adequate post-harvest cocoa processing techniques are required.
M. T. A. P. Kresnowati, Agus Yodi Gunawan, Winny Muliyadini   +2 more
openaire   +1 more source

Experiments on cocoa fermentation in West Africa

Journal of the Science of Food and Agriculture, 1957
AbstractA series of experiments on cocoa fermentation using heaps, boxes and steel vessels has been carried out in West Africa. Different methods of fermentation were investigated and scientific data relating to temperature, pH and moisture changes collected.
G. R. Howat, B. D. Powell, G. A. R. Wood
openaire   +1 more source