The effects of tree spacing regime and tree species composition on mineral nutrient composition of cocoa beans and canarium nuts in 8-year-old cocoa plantations
Sign Up to like & getrecommendations! Published in 2019 at "Environmental Science and Pollution Research"
DOI: 10.1007/s11356-019-05519-x
Abstract: The selection of shade trees with appropriate spacing is important for minimising their impact on nutrient accumulation by understorey cash crops in agroforestry systems. Cocoa trees may be intercropped with overstorey legume or non-legume shade… read more here.
Keywords: indicum; cocoa beans; canarium; concentrations cocoa ... See more keywords
Characterization of secondary metabolites from green cocoa beans using focusing-modulated comprehensive two-dimensional liquid chromatography coupled to tandem mass spectrometry.
Sign Up to like & getrecommendations! Published in 2018 at "Analytica chimica acta"
DOI: 10.1016/j.aca.2018.06.068
Abstract: Proanthocyanidins as well as other secondary metabolites present in green cocoa beans were studied thanks to a new method involving the use of on-line comprehensive two-dimensional liquid chromatography coupled to tandem mass spectrometry (LC × LC-MS/MS). In… read more here.
Keywords: green cocoa; cocoa beans; comprehensive two; two dimensional ... See more keywords
Near infrared system coupled chemometric algorithms for enumeration of total fungi count in cocoa beans neat solution.
Sign Up to like & getrecommendations! Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.07.117
Abstract: Total fungi count (TFC) is a quality indicator of cocoa beans when unmonitored leads to quality and safety problems. Fourier transform near infrared spectroscopy (FT-NIRS) combined with chemometric algorithms like partial least square (PLS); synergy… read more here.
Keywords: pls; cocoa beans; near infrared; total fungi ... See more keywords
The effect on bioactive components and characteristics of chocolate by functionalization with raw cocoa beans.
Sign Up to like & getrecommendations! Published in 2018 at "Food research international"
DOI: 10.1016/j.foodres.2018.07.017
Abstract: Chocolate manufacturers often develop their own original blends of cocoa beans, which, after processing, will give an unique sensory properties to their chocolates. In recent years, there has been a trend in the production of… read more here.
Keywords: unroasted beans; cocoa beans; effect bioactive; cocoa ... See more keywords
Tuning the aroma profiles of FORASTERO cocoa liquors by varying pod storage and bean roasting temperature.
Sign Up to like & getrecommendations! Published in 2019 at "Food research international"
DOI: 10.1016/j.foodres.2019.108550
Abstract: The unique impact of roasting conditions on the aroma quality of cocoa beans has been demonstrated in many studies. However, information on the additional impact of pod storage (PS) and its combined effect with roasting… read more here.
Keywords: aroma profiles; roasting temperature; pod storage; cocoa ... See more keywords
Volatile fingerprint of unroasted and roasted cocoa beans (Theobroma cacao L.) from different geographical origins.
Sign Up to like & getrecommendations! Published in 2020 at "Food research international"
DOI: 10.1016/j.foodres.2020.109101
Abstract: The aroma characterization of 58 unroasted cocoa beans from 22 different geographical origins was performed by head space solid phase micro-extraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). Sampling is representative of the average world… read more here.
Keywords: cocoa beans; roasted cocoa; cocoa; different geographical ... See more keywords
Dynamics of Geobacillus stearothermophilus and Bacillus cereus spores inoculated in different time intervals during simulated cocoa beans fermentation
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2019.108941
Abstract: Abstract The behavior of G. stearothermophilus and B. cereus during the fermentation of cocoa beans was assessed in this study. Cocoa fermentation trials lasted seven days and were conducted inoculating a cocktail of spores of… read more here.
Keywords: cocoa beans; stearothermophilus cereus; fermentation; cereus spores ... See more keywords
Influence of Aerobic and Anaerobic Moist Incubation on Selected Nonvolatile Constituents─Comparison to Traditionally Fermented Cocoa Beans.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.2c06493
Abstract: Recently, moist incubation has been proposed as an alternative postharvest processing method for cocoa beans. During this treatment, unfermented and dried cocoa nibs are rehydrated with a lactic acid solution containing ethanol and subsequently incubated… read more here.
Keywords: fermented cocoa; cocoa; cocoa beans; influence aerobic ... See more keywords
ANFIS-Based Modelling and Optimal Operating Parameter Determination to Enhance Cocoa Beans Drying-Rate
Sign Up to like & getrecommendations! Published in 2020 at "IEEE Access"
DOI: 10.1109/access.2020.2977165
Abstract: This work aims to maximize the drying-rate of the cocoa beans by controlling the values of temperature, pressure, and moisture contents. The drying-rate is maximized by defining the optimal operating conditions. Using the experimental data,… read more here.
Keywords: cocoa beans; rate; drying rate; optimal operating ... See more keywords
Saccharomyces cerevisiae and Pichia manshurica from Amazonian biome affect the parameters of quality and aromatic profile of fermented and dried cocoa beans.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of food science"
DOI: 10.1111/1750-3841.16282
Abstract: The use of yeasts as starter cultures is a promising alternative to produce fermented cacao with particular characteristics regarding the quality of aromas and physical and chemical characteristics that are accepted by the chocolate market.… read more here.
Keywords: starter cultures; pichia manshurica; cocoa; quality ... See more keywords
Impact of Convectional and Superheated‐Steam Roasting on the Physicochemical and Microstructural Properties of Cocoa Butter Extracted from Cocoa Beans
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Processing and Preservation"
DOI: 10.1111/jfpp.13005
Abstract: Cocoa beans were subjected to roasting using convectional and superheated‐steam roasting methods. The influence of the roasting methods on the physicochemical properties (the content of free fatty acids, peroxide and p‐Anisidine, the fatty acid and… read more here.
Keywords: steam roasting; cocoa beans; roasted samples; superheated steam ... See more keywords