Towards a Starter Culture for Cocoa Fermentation by the Selection of Acetic Acid Bacteria

Autor: Lucie Farrera, Alexandre Colas de la Noue, Caroline Strub, Benjamin Guibert, Christelle Kouame, Joël Grabulos, Didier Montet, Corinne Teyssier

Publikováno v: Fermentation, Vol 7, Iss 1, p 42 (2021)

Acetic acid bacteria are involved in many food and beverage fermentation processes. They play an important role in cocoa bean fermentation through their acetic acid production. They initiate the development of some of the flavor precursors that are n

Externí odkaz: https://doaj.org/article/b1f377a2e5924edf9885b57e6de76cc6

Kinetic study of some flavor and bioactive compounds during fermentation of Parkia biglobosa

Autor: Michel Y. Esse, Tagro S. Guehi, Marc Lebrun, Gilles Morel, Joël Grabulos, Christian Mestres, Nawel Achir

Publikováno v: Journal of Food Processing and Preservation
Journal of Food Processing and Preservation, 2022, 46 (10), ⟨10.1111/jfpp.16888⟩

Seeds of Parkia biglobosa, also called African locust bean seeds (ALBSs), are used to produce a condiment by subjecting them to cooking, alkaline fermentation, and drying. The objective of this work was to monitor the evolution of the composition of

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ff56660cc031e6d0f7931d0a663c216f
https://institut-agro-montpellier.hal.science/hal-03936396

Development of a model for the alcoholic fermentation of cocoa beans by a Saccharomyces cerevisiae strain

Autor: Christelle Kouame, Renaud Boulanger, Christian Mestres, Joël Grabulos, Gérard Loiseau

Publikováno v: International Journal of Food Microbiology
International Journal of Food Microbiology, Elsevier, 2021, 337, pp.108917-. ⟨10.1016/j.ijfoodmicro.2020.108917⟩
International Journal of Food Microbiology, 2021, 337, pp.108917-. ⟨10.1016/j.ijfoodmicro.2020.108917⟩

The aromatic quality of chocolate requires the use of cocoa with high aromatic potential, this being acquired during the fermentation of cocoa beans. Traditional fermentation is still often carried out on a small scale with wild strains of yeasts and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::988e0e55733c6beb0da4cf6843eca130
https://hal.archives-ouvertes.fr/hal-03493950

Analytical Method Validation and Rapid Determination of Polycyclic Aromatic Hydrocarbons (PAHs) in Cocoa Butter Using HPLC-FLD

Autor: Didier Montet, Tagro Simplice Guehi, Pascaline Alter, Joël Grabulos, Angelique Fontana-Tachon, Kra Brou Didier Kedjebo, Betty Meuwiah Faulet, Didier-Axel Sess-Tchotch, Noël Durand

Publikováno v: Food Analytical Methods

A simple, fast and ecological analytical method using a semi-automatic fat extractor and HPLC-FLD (fluorescence detection) for determination of polycyclic aromatic hydrocarbon markers i.e. benzo(a)anthracene (BaA), chrysene (Chr), benzo(a)pyrene (BaP

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eb7490e8bcdfeae401842000cb7409f9
https://doi.org/10.1007/s12161-018-1282-2

Study of the microstructure of durum wheat endosperm using X-ray micro-computed tomography

Autor: Lydie Besançon, Leslie Lhomond, Valerie Lullien-Pellerin, Bernard Cuq, Eric Rondet, Joël Grabulos

Publikováno v: Journal of Cereal Science
Journal of Cereal Science, Elsevier, 2020, 96, pp.103115. ⟨10.1016/j.jcs.2020.103115⟩

International audience; Durum wheat grains are used for producing food, such as pasta or couscous. The grain mechanical properties which are linked to its internal micro-structure (i.e. endosperm porosity) are known to determine its ability to produc

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3e5a1a587800cf3cd2d94630aa236ab5
https://doi.org/10.1016/j.jcs.2020.103115