Suchergebnisse - "CACAO beans"

Impact of New Fermentation Supports on the Quality of Cocoa Beans (Theobroma cacao L.) From Côte d'Ivoire.

Autoren: Konan, Kouakou Ahossi Coulibaly, Ibourahema Kouassi, Kra Athanase et al.

Quelle: Journal of Food Quality. 7/7/2025, Vol. 2025, p1-13. 13p.

Schlagwörter: *PACKAGING materials, CACAO beans, FERMENTATION, JUTE fiber, INSPECTION & review

Superfood Cocoa: Nerve Food and Luxury Food.

Quelle: Food Marketing & Technology. Jun2025, Vol. 39 Issue 3, p10-13. 4p.

Schlagwörter: CACAO beans, CACAO, UNSATURATED fatty acids, GOURMET foods, COCOA products, COCOA butter, COCOA

Effects of Different Drying Techniques on the Post‐Harvest Quality of Fermented Cocoa Beans in Ghana.

Autoren: Haruna, Lukeman Abano, Ernest E. Teye, Ernest et al.

Quelle: Food Science & Nutrition. Sep2025, Vol. 13 Issue 9, p1-16. 16p.

Schlagwörter: *CACAO beans, *FERMENTATION, *DRYING apparatus, *SOLAR food drying, *COCOA industry, *POLYPHENOLS

Geografische Kategorien: GHANA

AN ANALYSIS OF MARKET DIVERSIFICATION STRATEGY AND COMMERCIAL COMPETITIVENESS IN THE COCOA BEAN EXPORTING COMPANIES.

Autoren: Ninaquispe, Jose Carlos Montes Jugo, Diego Alejandro Ludeña Sanchez, Julio Ernesto Blas et al.

Quelle: Corporate & Business Strategy Review. 2025, Vol. 6 Issue 1, p178-186. 9p.

Schlagwörter: *SUSTAINABLE development, *INDUSTRIAL concentration, *MARKETING strategy, *HERFINDAHL-Hirschman index, *MARKET volatility, CACAO beans

The Effect of Fermentation Time and Yeast Application on the Physical and Chemical Properties of Dry Cocoa Beans.

Autoren: Dinata, Ferry Savitri, Dyah Ayu Arum, Ayu Puspita et al.

Quelle: International Journal on Food, Agriculture & Natural Resources. 2025, Vol. 6 Issue 2, p37-44. 8p.

Schlagwörter: *COCOA products, *CACAO beans, *WATER temperature, *CHEMICAL properties, *YEAST, *SEEDS

Karakteristik Fisikokimia Nib Kakao dengan Berbagai Jenis Fermentasi dan Penyangraian Metode Puffing Gun.

Alternate Title: Physicochemical Characteristics of Cocoa Nibs with Various Types of Fermentation and Puffing Gun Roasting Method.

Autoren: Permata Sari, Dwi Indah Purwanto, Eko Heri Aunillah, Asif et al.

Quelle: Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan. Jun2025, Vol. 36 Issue 1, p65-74. 10p.

Schlagwörter: *CONSUMER preferences, *CACAO beans, *RAW materials, *CARBOHYDRATES, *WATER pressure, *RAGI

Bioaksesibilitas Senyawa Fenolik Minuman Kakao Pasteurisasi dengan Penambahan Matriks Susu.

Alternate Title: Phenolic Bioaccessibility of Pasteurized Cocoa Beverages with Milk Matrix Addition.

Autoren: Permata Sari, Dwi Indah Prangdimurti, Endang Indrasti, Dias

Quelle: Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan. Jun2025, Vol. 36 Issue 1, p28-39. 12p.

Schlagwörter: *WHEY proteins, *CACAO beans, *SKIM milk, *MILK proteins, *PHENOLS, *DRIED milk

Chemical composition and volatile profile of cocoa liquors from Colombian Criollo cacao.

Autoren: Rodríguez‐González, Blanca E. Amador‐Espejo, Genaro G. Penagos‐Velez, Lucas et al.

Quelle: Journal of Food Science (John Wiley & Sons, Inc.). Apr2025, Vol. 90 Issue 4, p1-20. 20p.

Schlagwörter: *CACAO beans, *CHEMICAL processes, *CACAO, *PEARSON correlation (Statistics), *AMINO acids

Experimental Study on Breaking and Separating Cocoa Beans.

Autoren: Lörcher, Marc Steinke, Philipp Grimm, Philipp et al.

Quelle: Chemical Engineering & Technology. Apr2025, Vol. 48 Issue 4, p1-11. 11p.

Schlagwörter: *CACAO beans, *ECONOMIC efficiency, *MANUFACTURING processes, *SEPARATION (Technology), *RESEARCH & development, *MILLING machinery

Ivory Coast Exporters Reject Cocoa Beans Over Poor Quality.

Autoren: Mieu, Baudelaire (AUTHOR)

Quelle: Bloomberg.com. 10/17/2025, pN.PAG-N.PAG. 1p.

Schlagwörter: *COCOA industry, *CHOCOLATE products industry, *QUALITY control, *AGRICULTURAL prices, CACAO beans, IMPERFECTION, MOLDS (Fungi)

Geografische Kategorien: COTE d'Ivoire

Experimentelle Untersuchung zum Brechen und Trennen von Kakaobohnen.

Autoren: Lörcher, Marc Steinke, Philipp Grimm, Philipp et al.

Quelle: Chemie Ingenieur Technik (CIT). Mar2025, Vol. 97 Issue 3, p173-185. 13p.

Schlagwörter: *CACAO beans, *SEPARATION (Technology), *MATERIALS testing, *APPLIED sciences, *MILLING machinery, *ECONOMIC efficiency, *PLANT products, *QUALITY control

Effects of High-Pressure Processing on the Biosynthesis of γ-Aminobutyric Acid in Cocoa Beans Fermented with Lactobacillus senmaizukei.

Autoren: Lin, Yan-Han Huang, Bo-Chi Song, Xiao-Rou et al.

Quelle: Food & Bioprocess Technology. Mar2025, Vol. 18 Issue 3, p3032-3043. 12p.

Schlagwörter: *CACAO beans, *ACETOBACTER, *LACTIC acid bacteria, *SCANNING electron microscopy, *AMINO acids

Aqueous solubility enhancement of theobromine using eco-friendly hydrotropic phenomena.

Autoren: Vasanth Kumar, E. Kavyashri, K. Aakash, P. G. et al.

Quelle: Chemical Engineering Communications. 2025, Vol. 212 Issue 2, p276-284. 9p.

Schlagwörter: *THERMODYNAMICS, *CACAO beans, *SODIUM benzoate, *CONTACT angle, *BLOOD pressure

TECHNOLOGICAL, PHYSICOCHEMICAL AND ANTIOXIDANT PROPERTIES OF MALT WORT ENRICHED WITH COCOA SHELLS.

Autoren: Straka, Dušan Ivanišová, Eva Gabríny, Lucia et al.

Quelle: Journal of Microbiology, Biotechnology & Food Sciences. Feb/Mar2025, Vol. 14 Issue 4, p1-5. 5p.

Schlagwörter: *CACAO beans, *CACAO, *DIETARY fiber, *BEVERAGE industry, *MALT, *COCOA

Cascading Recovery of Added-Value Cocoa Bean Shell Fractions Through Autohydrolysis Treatments.

Autoren: Sánchez, Marta Ferreira-Santos, Pedro Gomes-Dias, Joana S. et al.

Quelle: Food & Bioprocess Technology. Jan2025, Vol. 18 Issue 1, p965-978. 14p.

Schlagwörter: *CACAO beans, *BIOACTIVE compounds, *POISONS, *PHENOLS, *ORGANIC products

Peer review of the pesticide risk assessment of the active substance phosphine.

Autoren: Álvarez, Fernando Arena, Maria Auteri, Domenica et al.

Quelle: EFSA Journal. Jan2025, Vol. 23 Issue 1, p1-16. 16p.

Schlagwörter: *CACAO beans, *DRIED fruit, *COFFEE beans, *FOOD safety, *RISK assessment, *GRAIN storage

Firma/Körperschaft: EUROPEAN Food Safety Authority

Classification of Organic and Conventional Cocoa Beans Using Laser-Induced Fluorescence Spectroscopy Combined with Chemometric Techniques.

Autoren: Pappoe, Justice Allotey Mongson, Olivia Amuah, Charles Lloyd Yeboah et al.

Quelle: Journal of Fluorescence. Jan2025, Vol. 35 Issue 1, p9-19. 11p.

Schlagwörter: *LASER-induced fluorescence, *CACAO beans, *FISHER discriminant analysis, *PRINCIPAL components analysis, *SUPPORT vector machines

Assessing the fungal contamination and potential impact of ochratoxigenic Aspergillus species on cocoa beans from cocoa-growing regions of Ghana.

Autoren: Banahene, Joel Cox Menka Ofosu, Isaac Williams Lutterodt, Herman Erick et al.

Quelle: Science Progress. Jan-Mar2025, Vol. 108 Issue 1, p1-23. 23p.

Schlagwörter: *CACAO beans, *LIQUID chromatography-mass spectrometry, *ASPERGILLUS parasiticus, *HIGH performance liquid chromatography, *ASPERGILLUS niger, *ASPERGILLUS flavus

Enhancing fermented cocoa bean quality and flavor through short secondary fermentation using Candida tropicalis as starter and Citrus limon peel.

Autoren: Kamarisima Fathima, Artnice Mega Aditiawati, Pingkan et al.

Quelle: Journal of the Science of Food & Agriculture; Dec2025, Vol. 105 Issue 15, p8616-8624, 9p

Schlagwörter: CANDIDA tropicalis, FERMENTATION, CACAO beans, CHOCOLATE industry, TASTE perception, LEMON

Exploring β-mannanase by Penicillium roqueforti ATCC 10110 on cocoa bean shell, tamarind peel, and ora-pro-nobis for enhanced saccharification processes.

Autoren: de Oliveira Sena, Luise Silva, Fabiane Neves Sampaio, Igor Carvalho Fontes et al.

Quelle: 3 Biotech; 11/21/2025, Vol. 15 Issue 12, p1-20, 20p

Schlagwörter: PENICILLIUM, BIOMASS energy, CACAO beans, CHEMICAL properties, POLYSACCHARIDES