Effect of Fermentation, Drying and Roasting on Biogenic Amines and Other Biocompounds in Colombian Criollo Cocoa Beans and Shells
Sign Up to like & getrecommendations! Published in 2020 at "Foods"
DOI: 10.3390/foods9040520
Abstract: The composition of microbiota and the content and pattern of bioactive compounds (biogenic amines, polyphenols, anthocyanins and flavanols), as well as pH, color, antioxidant and reducing properties were investigated in fermented Criollo cocoa beans and… read more here.
Keywords: cocoa beans; fermentation drying; biogenic amines; beans shells ... See more keywords
Volatile Variation of Theobroma cacao Malvaceae L. Beans Cultivated in Taiwan Affected by Processing via Fermentation and Roasting
Sign Up to like & getrecommendations! Published in 2022 at "Molecules"
DOI: 10.3390/molecules27103058
Abstract: After being harvested, cacao beans are usually subjected to very complex processes in order to improve their chemical and physical characteristics, like tastefulness with chocolate characteristic flavors. The traditional process consists of three major processing… read more here.
Keywords: processing; drying roasting; variation; glycerol ... See more keywords