نتائج البحث

DETERMINATION OF HEAVY METALS IN COCOA BEANS FROM SOME MAJOR COCOA GROWING REGIONS IN GHANA.

• Authors : Amankwaah, Daniel¹; Asante Nnuro, William¹; Awudza, Johannes¹

• Source: Annals: Food Science & Technology. 2015, Vol. 16 Issue 1, p225-235. 11p.

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MODELLING OF THIN LAYER DRYING KINETICS OF COCOA BEANS IN A MICROWAVE OVEN AND SUN.

• Authors : ABOUO, Verdier N.¹ ; AKMEL, Clément D.¹; KAKOU, Ernest K.¹

• Source: Food & Environment Safety. 2015, Vol. 14 Issue 2, p127-137. 11p.

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Changes in the flavan-3-ols, anthocyanins, and flavanols composition of cocoa beans of different Theobroma cacao L. groups affected by roasting conditions.

• Authors : Oracz, Joanna¹ ; Nebesny, Ewa¹; Żyżelewicz, Dorota¹

• Source: European Food Research & Technology. Nov2015, Vol. 241 Issue 5, p663-681. 19p.

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ROASTING EFFECTS ON PHENOLIC CONTENT AND FREE-RADICAL SCAVENGING ACTIVITIES OF PULP PRE-CONDITIONED AND FERMENTED COCOA (THEOBROMA CACAO) BEANS.

• Authors : Afoakwa, E. O.¹ ; Ofosu-Ansah, E.¹; Budu, A. S.¹

• Source: African Journal of Food, Agriculture, Nutrition & Development. 2015, Vol. 15 Issue 1, p9635-9650. 16p. 1 Chart, 4 Graphs.

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Comparative Evaluation of Six Extraction Methods for DNA Quantification and PCR Detection in Cocoa and Cocoa-Derived Products.

• Authors : Ha, Lam Thi Viet¹ (AUTHOR) ; Vanlerberghe, Lore² (AUTHOR); Toan, Ha Thanh³ (AUTHOR)

• Source: Food Biotechnology. 2015, Vol. 29 Issue 1, p1-19. 19p. 4 Black and White Photographs, 3 Charts.

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Green Chocolate? -- Investigating the Sustainable Development of Chocolate Manufacturing in a Laboratory-Based Undergraduate Engineering Course.

• Authors : Struck Jannin, Alexander Vincent¹; Staehle, Mary¹; Stanzione III, Joseph Francis¹

• Source: Proceedings of the ASEE Annual Conference & Exposition. 2015, p1-13. 13p.

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CHANGES IN SOME BIOCHEMICAL QUALITIES DURING DRYING OF PULP PRE-CONDITIONED AND FERMENTED COCOA (THEOBROMA CACAO) BEANS.

• Authors : Afoakwa, E. O.¹ ; Kongor, J. E.¹; Budu, A. S.¹

• Source: African Journal of Food, Agriculture, Nutrition & Development. 2015, Vol. 15 Issue 1, p9651-9670. 20p. 1 Chart, 7 Graphs.

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Identification of predominant yeasts associated with artisan Mexican cocoa fermentations using culture-dependent and culture-independent approaches.

• Authors : Arana-Sánchez, A.¹; Segura-García, L.¹; Kirchmayr, M.¹

• Source: World Journal of Microbiology & Biotechnology. Feb2015, Vol. 31 Issue 2, p359-369. 11p.

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A LESS GUILTY PLEASURE.

• Authors : MAIN, DOUGLAS

• Source: Newsweek Global. 4/10/2015, Vol. 164 Issue 14, p40-41. 2p. 1 Color Photograph.

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Should you work chocolate into your diet?

• Source: Harvard Health Letter. Jun2015, Vol. 40 Issue 8, p3-3. 1p. 1 Color Photograph.

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