Zobrazeno 1 - 10
of 116
pro vyhledávání: '"Reinhard, Lieberei"'
Autor:
Nicolas Niemenak, Victor Jos Eyamo Evina, Astride Stéphanie Djabou Mouafi, Audrey Germaine Tchouatcheu Ngouambe, Clemens Bernhardt, Reinhard Lieberei, Bernward Bisping
Publikováno v:
Journal of Applied Botany and Food Quality, Vol 93, Pp 321-329 (2021)
This study investigated the profile of cacao beans from the local Cameroonian Trinitario (SNK) and Forastero (TIKO) in terms of aroma precursors (amino acids and reducing sugars) through fermentation-like incubations. Treatments consisted of incubati
Externí odkaz:
https://doaj.org/article/892ef4053ce34f4e8d15757c89762fe6
Autor:
Claudia Bahmann, Thomas Rinas, Nicolas Niemenak, Elsa Hegmann, David Seigler, Bernward Bisping, Reinhard Lieberei
Publikováno v:
Journal of Applied Botany and Food Quality, Vol 93, Pp 313-320 (2021)
Because the testa of Theobroma cacao L. is a physical barrier for mass transfer of water and nutrients during germination, as well as in the fermentation process, analysis of the testa is necessary to understand these processes. This research deals w
Externí odkaz:
https://doaj.org/article/151c56b3111b4e54af2ab7fd207f141c
Publikováno v:
Journal of Applied Botany and Food Quality, Vol 93, Pp 266-275 (2020)
More than 1000 different cacao varieties are described. Only few are considered as fine or flavour cocoas, meaning they have the potential to develop special flavour characteristics after appropriate fermenta-tion and drying. It is assumed that aroma
Externí odkaz:
https://doaj.org/article/e7f63a7536b54a46ac81763b2abe2c47
Autor:
Silke Elwers, Reinhard Lieberei
Publikováno v:
Journal of Applied Botany and Food Quality, Vol 93, Pp 248-256 (2020)
For the present study, anatomical details of seeds of Theobroma cacao L., Theobroma grandiflorum (Willd. ex Spreng.) Schum. and Theobroma bicolor Humb. & Bonpl. were investigated using light and transmission electron microscopy (LM and TEM). The focu
Externí odkaz:
https://doaj.org/article/172ff537c7fc47f2bad2199b18274af5
Publikováno v:
Journal of Applied Botany and Food Quality, Vol 90 (2017)
“German” cacao cultivated in Cameroon has emerged from a mixture of different gene pools with a large proportion of Trinitario and with a pronounced content of polyphenols. In order to characterize this old genotype, polyphenols and polyphenol ox
Externí odkaz:
https://doaj.org/article/53a0ca2654aa4915b446672f2f45907a
Publikováno v:
Journal of Applied Botany and Food Quality, Vol 86, Iss 1 (2013)
Cocoa seeds are the key raw material in chocolate manufacturing. Traders separate them into bulk and fine or flavour cocoa. The latter is characterized by the presence of special aroma notes (e.g. fruity). In contrast to chocolate aroma that derives
Externí odkaz:
https://doaj.org/article/2a4eb17453ee4448a15d7564ed2a4703
Autor:
Reinhard Lieberei, Nicolas Niemenak, Germaine Audrey Ngouambe Tchouatcheu, Alexandre Mboene Noah
Publikováno v:
J Food Sci Technol
Cacao fermentation induces biochemical changes in the beans that lead to different cacao grades such as slaty (unfermented), violet (under fermented) and brown (fully fermented) beans. This grade heterogeneity in a sample set can impact the quality o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0198ed59595bfa267c98240149259e53
https://europepmc.org/articles/PMC6525676/
https://europepmc.org/articles/PMC6525676/
Autor:
Kathy Messens, Nathalie De Clercq, Reinhard Lieberei, Koen Dewettinck, Ann De Winne, Phuong Diem Tran, Dung Nhan Tran, Jim Van Durme, Davy Van de Walle, Daniel Kadow
Publikováno v:
Food Research International. 77:657-669
In this study the quality of 26 fermented cocoa beans from 4 different countries (Vietnam, Indonesia, Peru and Ghana) is assessed by means of both a compositional analysis (amino acids, reducing sugars, polyphenols and lactic acid) and profiling of t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::83901e2459cec4f060fab5d0e2694e37
https://doi.org/10.1016/j.foodres.2015.09.019
https://doi.org/10.1016/j.foodres.2015.09.019
Autor:
Daniel Gebhard, Birgit Hadeler, Jörg Bergemann, Jörg Bormann, Cathrin Kröger, Thomas Tumforde, Reinhard Lieberei, Wilhelm Schäfer, Jakob Bönnighausen
Publikováno v:
Molecular Microbiology. 98:1115-1132
The cereal pathogen Fusarium graminearum threatens food and feed production worldwide. It reduces the yield and poisons the remaining kernels with mycotoxins, notably deoxynivalenol (DON). We analyzed the importance of gamma-aminobutanoic acid (GABA)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e8a6069a3188536e7846c5527b9b59a9
https://doi.org/10.1111/mmi.13203
https://doi.org/10.1111/mmi.13203
Publikováno v:
LWT - Food Science and Technology. 62:357-361
The cacao tree (Theobroma cacao L.) is the only source for the key raw material in chocolate manufacturing. However, fresh cocoa seeds do not develop any chocolate flavour during chocolate manufacturing because they do not contain the precursors nece
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::66ee3d861fd67856fb065d6960f2dcff
https://doi.org/10.1016/j.lwt.2015.01.015
https://doi.org/10.1016/j.lwt.2015.01.015