Results 71 to 80 of about 19,064 (236)
The Milbank Quarterly, EarlyView.Policy Points Ultraprocessed foods (UPFs) are engineered to heighten reward and accelerate delivery of reinforcing ingredients, driving compulsive consumption and disrupting appetite regulation. This is a growing challenge for health policy. UPFs share key engineering strategies adopted from the tobacco industry, such as dose optimization and hedonic ...
ASHLEY N. GEARHARDT +2 more
wiley +1 more source
Progress and Poverty: Walter Rodney's Legacy
The American Journal of Economics and Sociology, EarlyView.ABSTRACT The conventional view of human progress states that the more humanity makes progress, the less poverty is entrenched. But, global development is currently characterized by a persistent combination of economic progress and growing relative poverty. This endemic inequality has puzzled economists for years.
Franklin Obeng‐Odoom
wiley +1 more source
Cellular Stress, Inflammation and Barrier Damage in Gut Epithelial Cells Caused by Aspartame
Allergy, EarlyView.This study shows that aspartame, at dietary‐relevant doses, induces cytotoxicity, cellular distress associated with endoplasmic reticulum stress, oxidative stress, DNA replication and repair mechanism disturbance culminating in epithelial barrier damage.
Yagiz Pat +16 more
wiley +1 more source
Food and Environment Safety, 2018 Cocoa beans (Theobroma cacao L.) are the raw material for chocolate production. The variability of cocoa beans quality, due to the activity of microbiota involved in cocoa fermentation causes huge economic losses in cocoa-producing countries.
Odilon KOFFI +3 more
doaj
Setting up an organic cocoa sector in Sao Tome [PDF]
, 2007 This paper concerns the creation of an organic cocoa sector on the island of Sao Tome, Africa. Cocoa was introduced at the beginning of the 20th century and the Portuguese colonizer quickly began growing it in monoculture.
Dulcire, Michel, Roche, Gilles
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Desorption Isotherms and Isosteric Heats of Fermented Cocoa Beans (Theobroma cocoa)
Journal of Food Research, 2015 <p>Water desorption isotherms of fermented cocoa beans from Ivory Coast were determined using the gravimetric static method of saturated salts solutions at 30 °C, 40 °C and 60 °C, and isosteric heats of desorption were calculated from Clausius-Clapeyron equation. The experimental data were fitted to several isotherm equations.
Djedjro C. Akmel +4 more
openaire +2 more sources
LIGNIN CONTENT IN FERMENTATION OF COCOA POD (THEOBROMA COCOA) USED PLEUROTUS OSTREATUS
Journal of Tropical Animal Science and Technology, 2020 The study were aimed to determine the lignin degradation in fermentation of cocoa pod with Pleurotus ostreatus. The research methods was using three treatments and four replications. T0 = fermentation of cocoa pod in 10 days, T1 = fermentation of cocoa pod in 15 days, and T2 = fermentation of cocoa pod in 20 days.
Abbas Ummami +2 more
openaire +2 more sources
The Role of Microbial Dynamics, Sensorial Compounds, and Producing Regions in Cocoa Fermentation
Microbiology ResearchCocoa fermentation is a critical step in chocolate production, influencing the flavor, aroma, and overall quality of the final product. This review focuses on the microbial dynamics of cocoa fermentation, emphasizing the roles of yeasts, lactic acid ...
Sofia de M. Campos +9 more
doaj +1 more source
Scientific Reports, 2021 Cocoa fermentation plays a crucial role in producing flavor and bioactive compounds of high demand for food and nutraceutical industries. Such fermentations are frequently described as a succession of three main groups of microorganisms (i.e., yeast ...
Fabio Herrera-Rocha +7 more
doaj +1 more source
Quality properties Of Vietnamese cocoa liquors [PDF]
, 2013 Vietnam (VN) is an emerging country targeting cocoa as a potential industrial domain. It is however still unclear how the quality of VN cocoa liquors can be positioned in the world cocoa supply.
Dewettinck, Koen +6 more
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