Results 61 to 70 of about 19,064 (236)
Scientia Agropecuaria, 2016 The theobromine and catechin content can affect the quality of cocoa liquor and is influenced by cacao variety, production area (PA), and fermentation, as well as the method of drying beans (FDB) and cocoa liquor production (CLP). This study examined variationsin methylxanthine and catechin levels in fresh and fermented cocoa beans, dried cocoa grains,
Peláez, Pedro P +2 more
openaire +6 more sources
Journal of the Science of Food and Agriculture, EarlyView.Abstract Background Cocoa, derived from Theobroma cacao, is a popular food ingredient used to produce chocolate. Cocoa is rich in polyphenols and human and laboratory model studies have indicated that cocoa and chocolate can mitigate chronic inflammatory conditions.
Sawali Navare +4 more
wiley +1 more source
Classification of Cocoa Beans Based on their Level of Fermentation using Spectral Information
TecnoLógicas, 2021 Cocoa beans are the most important raw material for the chocolate industry and an essential product for the economy of tropical countries such as Colombia.
Karen Sánchez +4 more
doaj +1 more source
The use of edible insects in human food
Journal of the Science of Food and Agriculture, EarlyView.Abstract The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their ...
Pamela Barroso de Oliveira +5 more
wiley +1 more source
Penerapan Fermentasi Biji Kakao (Theobroma cacao L.) di Kabupaten Pidie Jaya, Aceh
Warta Pengabdian Andalas, 2023 Cocoa is one of the primary commodities in Meureudu and Trienggadeng Sub-districts, Pidie Jaya Regency. Many cocoa farmers in the sub-districts still need to understand the process and benefits of fermenting cocoa beans.
Juanda Juanda +2 more
doaj +1 more source
The Correlation between Lipase Activity and the Production of Fatty Acids of PBC Cocoa Clone [PDF]
, 1998 A study was carried out to determine the correlation between lipase activity in cocoa beans and the presence of free fatty acids which could affect the aroma and flavour of cocoa.
Abd Samah, Othman +2 more
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A case of yogurt central line‐associated bloodstream infection in a child with intestinal failure
Nutrition in Clinical Practice, EarlyView.Abstract Central line‐associated bloodstream infections (CLABSI) are a significant cause of morbidity in children with intestinal failure (IF). Probiotic therapy is discouraged in patients with IF because of the increased risk of bacteremia with the probiotic organism.
Nasiha Rahim +6 more
wiley +1 more source
PLANTS, PEOPLE, PLANET, EarlyView.Fungal systematics can feel overwhelming given the vast species diversity within this kingdom, with numerous subgroups at every taxonomic rank. This often creates a disconnect between the undertsnidng of fungal taxonomic diversity and their societal relevance.
Anna Vaiana +4 more
wiley +1 more source
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 +2 more
doaj +1 more source
Candida sp. as a starter culture for cocoa (Theobroma cacao L.) beans fermentation [PDF]
, 2015 Two cocoa bean fermentation methods (spontaneous fermentation and the use of starter culture) for 7 days fermentation were compared in terms of safety and quality fermented beans. Candida sp. was used as a starter culture in this study. The safety of the
Hussain, Norhayati +5 more
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