Zobrazeno 1 - 10
of 981
pro vyhledávání: '"cocoa beans"'
Autor:
Surprise Moussoyi Moundanga, Jérémy Petit, Chancelle Betty Ndangui, Joël Scher, Jean-Mathurin Nzikou
Publikováno v:
Discover Food, Vol 4, Iss 1, Pp 1-15 (2024)
Abstract Cocoa, a widely cultivated crop in tropical countries, is a crucial raw material in the food industry, particularly in chocolate production. Its quality is influenced by various factors, including variety, cultivation practices, fermentation
Externí odkaz:
https://doaj.org/article/c98116d3ad4e4ed09af25287fd8b54eb
Publikováno v:
AIMS Agriculture and Food, Vol 9, Iss 3, Pp 872-886 (2024)
Cocoa (Theobroma cacao L.), indigenous to the tropical forests of the Americas, is renowned not only as the primary raw material for chocolate and its derivatives (cocoa liquor and butter) but also as a rich source of phytonutrients with beneficial h
Externí odkaz:
https://doaj.org/article/63cb4e5f60664f7d8f0944d684778c26
Autor:
Aécio Luís de Sousa Dias, Emmanuelle Meudec, Arnaud Verbaere, Sophie Lair, Jean-Claude Boulet, Nicolas Sommerer
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
IntroductionThis study aimed to evaluate the color and the discriminating compounds for two types of cocoa beans (black and brown beans) related to 70% dark chocolates of black and brown colors from a previous work of our group.MethodsColor analysis
Externí odkaz:
https://doaj.org/article/bc96a312b7324be1863a662c38f3f196
Autor:
Lukeman Haruna, Ernest E. Abano, Ernest Teye, Isaac Tukwarlba, Stephen Adu, Kesse J. Agyei, Eric Kuma, Wilson Yeboah, Mary Lukeman
Publikováno v:
Journal of Agriculture and Food Research, Vol 17, Iss , Pp 101211- (2024)
The study investigated the impact of partial pulp removal (PPR) and fermentation duration (FD) on drying behavior, quality attributes and flavor profile of cocoa beans. The research explored the use of PPR (ranging from 0 % to 100 %) at various FDs (
Externí odkaz:
https://doaj.org/article/ab4fb09c5487405ebc9955623839b51a
Publikováno v:
Cogent Economics & Finance, Vol 12, Iss 1 (2024)
AbstractThe study applied the newly developed Non-linear Autoregressive Distributed Lag (NARDL) model by Shin et al. on annual data for Ghana from 1970 to 2019. Evidence of a long-run asymmetric cointegration relationship exists between cashew nuts e
Externí odkaz:
https://doaj.org/article/400eceeed3074d41bb2ba1a4facfcda0
Autor:
Wiston Javier Morales-Rodriguez, Jaime Morante-Carriel, Robinson J. Herrera-Feijoo, María Concepción Ayuso-Yuste, María Josefa Bernalte-García
Publikováno v:
Journal of Agriculture and Food Research, Vol 16, Iss , Pp 101126- (2024)
Theobroma cacao is a recognized crop worldwide within the market for raw materials or processed products. Cocoa beans quality, industrial transformation and health benefits have been widely studied, but there are few studies on the fermentation proce
Externí odkaz:
https://doaj.org/article/8a37fdb875884e25b4506a61977a9008
Publikováno v:
Brazilian Journal of Food Technology, Vol 27 (2024)
Abstract Chocolate is a delectable sweet enjoyed all over the world. Made from dried cocoa beans, through the process of roasting, grinding, and conching, chocolate is known for its taste and flavor. Although the sugar content of chocolate is limitin
Externí odkaz:
https://doaj.org/article/60a0b9e88887483a83df9741aa3fc8c6
Publikováno v:
Brazilian Journal of Food Technology, Vol 27 (2024)
Abstract To meet the market demand for fine, artisanal, and agroecological chocolates, companies called bean-to-bar have emerged, with full control over the production chain. They establish strict criteria for cocoa bean sourcing and chocolate produc
Externí odkaz:
https://doaj.org/article/e82da0f865184cfe965284d8e4ce800a
Autor:
Stefanie Streule, Amandine André, Susette Freimüller Leischtfeld, Karin Chatelain, Elodie Gillich, Irene Chetschik, Susanne Miescher Schwenninger
Publikováno v:
Foods, Vol 13, Iss 16, p 2590 (2024)
This study investigated the impact of the depulping of cocoa beans after pod opening, as well as the influences of pod storage (PS) and fermentation time on the fermentation dynamics and the overall quality of beans and liquors made thereof. Twelve v
Externí odkaz:
https://doaj.org/article/30e5249ecdeb45de96f7276e4d4329a9
Publikováno v:
Warta Pengabdian Andalas, Vol 30, Iss 2, Pp 223-231 (2023)
Cocoa is one of the primary commodities in Meureudu and Trienggadeng Sub-districts, Pidie Jaya Regency. Many cocoa farmers in the sub-districts still need to understand the process and benefits of fermenting cocoa beans. Bean fermentation is essentia
Externí odkaz:
https://doaj.org/article/929f9ae3f6224b18a100399a07d679b9