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Akademický článek

Genetic Diversity and Population Structure of Cacao (Theobroma cacao L.) Germplasm from Sierra Leone and Togo Based on KASP–SNP Genotyping.

Autor: Bhattacharjee, Ranjana¹ (AUTHOR) p.agre@cgiar.org, Luseni, Mohamed Mambu^2,3 (AUTHOR) mmluseni@gmail.com, Ametefe, Komivi⁴ (AUTHOR) amexkom@gmail.com, Agre, Paterne A.¹ (AUTHOR) l.kumar@cgiar.org, Kumar, P. Lava¹ (AUTHOR), Grenville-Briggs, Laura J.² (AUTHOR) laura.grenville.briggs@slu.se

Publikováno v: Agronomy. Nov2024, Vol. 14 Issue 11, p2458. 17p.

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Akademický článek

Fermentation and its effect on the physicochemical and sensory attributes of cocoa beans in the Colombian Amazon.

Autor: González, Andrés Felipe Ramírez¹ (AUTHOR), García, Gustavo Adolfo Gutiérrez^1,2 (AUTHOR), Polanía-Hincapié, Paola Andrea^1,3 (AUTHOR), López, Luis Javier⁴ (AUTHOR), Suárez, Juan Carlos^1,2 (AUTHOR) ju.suarez@udla.edu.co

Publikováno v: PLoS ONE. 10/3/2024, Vol. 19 Issue 10, p1-20. 20p.

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Roasting effects on phenolic content and free-radical scavenging activities of pulp preconditioned and fermented cocoa (Theobroma cacao) beans

Autor: Afoakwa, E O, Ofosu-Ansah, E, Budu, A S, Mensah-Brown, H, Takrama, J F

Publikováno v: African Journal of Food, Agriculture, Nutrition and Development; Vol 15, No 1 (2015); 9635-9650

Polyphenols are phytochemicals responsible for the astringency, bitterness, green flavours and antioxidant activities in Theobroma cacao beans. Polyphenols degradation in cocoa beans during roasting is crucial to the flavour outcome and it is influen

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=78975075580c::9baad81c4564644fe2a5242d4b52e843
https://www.ajol.info/index.php/ajfand/article/view/113406

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Changes in some biochemical qualities during drying of pulp pre-conditioned and fermented cocoa (Theobroma cacao) beans

Autor: Afoakwa, E O, Kongor, J E, Budu, A S, Mensah-Brown, H, Takrama, J F

Publikováno v: African Journal of Food, Agriculture, Nutrition and Development; Vol 15, No 1 (2015); 9651-9670

Fermentation and drying are critical to the development of flavour precursors that generate into distinctive chocolate flavour notes during industrial manufacture. These processes also lead to reduction in acidity and free fatty acids of nibs, which

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=78975075580c::5e1e040c4eacf24752fd2a06a9355014
https://www.ajol.info/index.php/ajfand/article/view/113409

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Applying SNP marker technology in the Cacao Breeding Programme in Ghana

Autor: Takrama, J, Dadzie, AM, Opoku, SY, Padi, FK, Adomako, B, Adu-Ampomah, Y, Livingstone III, DS, Motamayor, JC, Schnell, RJ, KUHN, DN

Publikováno v: African Crop Science Journal; Vol 20, No 1 (2012)

In this investigation 45 parental cacao plants and five progeny derived from the parental stock studied were genotyped using six SNP markers to determine off-types or mislabeled clones and to authenticate crosses made in the Cocoa Research Institute

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=78975075580c::d183f58a6e0068eaf582a239c75f680b
https://www.ajol.info/index.php/acsj/article/view/78712

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Akademický článek

Metagenomics analysis of cocoa bean fermentation microbiome identifying species diversity and putative functional capabilities.

Autor: Agyirifo DS; Biochemistry and Biotechnology Department, Kenyatta University, Kenya.; Department of Molecular Biology and Biotechnology, University of Cape Coast, Ghana., Wamalwa M; Biochemistry and Biotechnology Department, Kenyatta University, Kenya.; International Livestock Research Institute-Bioscience East and Central Africa, Kenya., Otwe EP; Department of Molecular Biology and Biotechnology, University of Cape Coast, Ghana., Galyuon I; Department of Molecular Biology and Biotechnology, University of Cape Coast, Ghana., Runo S; Biochemistry and Biotechnology Department, Kenyatta University, Kenya., Takrama J; Department of Molecular Biology and Biotechnology, University of Cape Coast, Ghana.; Cocoa Research Institute of Ghana, Ghana., Ngeranwa J; Biochemistry and Biotechnology Department, Kenyatta University, Kenya.

Publikováno v: Heliyon [Heliyon] 2019 Jul 30; Vol. 5 (7), pp. e02170. Date of Electronic Publication: 2019 Jul 30 (Print Publication: 2019).

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