نتائج البحث

Link between Flavor Perception and Volatile Compound Composition of Dark Chocolates Derived from Trinitario Cocoa Beans from Dominican Republic.

• Authors : Guzmán Penella S; CIRAD, UMR Qualisud, F-34398 Montpellier, France.; Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, 97490 Montpellier, France.

Subjects: Chocolate*/Chocolate*/Chocolate*/analysis ; Cacao*/Cacao*/Cacao*/chemistry ; Volatile Organic Compounds*/Volatile Organic Compounds*/Volatile Organic Compounds*/analysis

• Source: Molecules (Basel, Switzerland) [Molecules] 2023 Apr 28; Vol. 28 (9). Date of Electronic Publication: 2023 Apr 28.Publisher: MDPI Country of Publication: Switzerland NLM ID: 100964009 Publication Model: Electronic Cited Medium: Internet ISSN: 1420-3049

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Effect of the growing area on the fat content and the fatty acid composition of Ecuadorian cocoa beans.

• Authors : Samaniego I; Department of Nutrition and Quality, National Institute of Agricultural Research (INIAP), Santa Catalina Experimental Station, Mejía, Ecuador.; Espín S

Subjects: Cacao*/Cacao*/Cacao*/chemistry ; Chocolate*; Fatty Acids/Fatty Acids/Fatty Acids/*analysis

• Source: International journal of food sciences and nutrition [Int J Food Sci Nutr] 2021 Nov; Vol. 72 (7), pp. 901-911. Date of Electronic Publication: 2021 Feb 15.Publisher: Informa Healthcare Country of Publication: England NLM ID: 9432922 Publication Model: Print-Electronic Cited Medium: Internet ISSN:

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Salmonella Prevalence in Raw Cocoa Beans and a Microbiological Risk Assessment to Evaluate the Impact of Cocoa Liquor Processing on the Reduction of Salmonella

• Authors : Xingchen Zhao; Liesbeth Jacxsens; Vesela Tzeneva

Subjects: Chocolate; Cocoa bean; Residual risk

• Source: Journal of Food Protection, Vol 87, Iss 9, Pp 100327- (2024)

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Profile of Volatile Compounds of On-Farm Fermented and Dried Cocoa Beans Inoculated with Saccharomyces cerevisiae KY794742 and Pichia kudriavzevii KY794725.

• Authors : Chagas Junior GCA; Laboratório de Processos Biotecnológicos (LABIOTEC), Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (PPGCTA), Instituto de Tecnologia (ITEC), Universidade Federal do Pará (UFPA), Belém 66075-110, Brazil.; Ferreira NR

Subjects: Fermentation*; Cacao/Cacao/Cacao/*metabolism ; Chocolate/Chocolate/Chocolate/*analysis Pichia kudriavzevii

• Source: Molecules (Basel, Switzerland) [Molecules] 2021 Jan 11; Vol. 26 (2). Date of Electronic Publication: 2021 Jan 11.Publisher: MDPI Country of Publication: Switzerland NLM ID: 100964009 Publication Model: Electronic Cited Medium: Internet ISSN: 1420-3049

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Raman Spectroscopic and Sensory Evaluation of Cocoa Liquor Prepared with Ecuadorian Cocoa Beans Treated with Gamma Irradiation or Induced Electromagnetic Field Fermentation

• Authors : Tania María Guzmán-Armenteros; Jenny Ruales; Cristina Cuesta-Plúa

Subjects: chocolate; cocoa beans; cocoa liquor

• Source: Foods, Vol 12, Iss 21, p 3924 (2023)

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Bioactive compounds of cocoa beans, cocoa, and chocolate and their effects on cognitive function and possible use in cardiometabolic diseases prevention

• Authors : Renata Gołdys; Karolina Bernacka; Iwona Urbanowicz

Subjects: chocolate; polyphenols; cocoa seeds

• Source: Farmacja Polska, Vol 78, Iss 12, Pp 734-752 (2023)

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The Consumer Acceptance on Chocolate Drink Made from a Mixture of Commercial Cocoa Powder and Unfermented Cocoa Beans

• Authors : Laras Cempaka; Tubagus Emir Abdul Hakim; Wahyudi David

Subjects: Antioxidant activity; Cocoa; Chocolate

• Source: Coffee and Cocoa Research Journal (2021)

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Screening of Anti-fungal Bacillus Strains and Influence of their Application on Cocoa Beans Fermentation and Final Bean Quality

• Authors : Kadjo, Adobi Christian; Beugre, Guézéré Corinne; Sess-Tchotch, Didier-Axel ...

Subjects: Aspergillus carbonarius anti-fungal activity Bacillus cocoa beans chocolate; Aspergillus carbonarius; anti-fungal activity

• Source: ISSN: 2456-7116 ; Journal of Advances in Microbiology ; https://hal.science/hal-03963981 ; Journal of Advances in Microbiology, 2023, 23 (1), pp.8-17. ⟨10.9734/jamb/2023/v23i1700⟩.

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Raman Spectroscopic and Sensory Evaluation of Cocoa Liquor Prepared with Ecuadorian Cocoa Beans Treated with Gamma Irradiation or Induced Electromagnetic Field Fermentation

• Authors : Guzman Armenteros, Tania Maria; Ruales, Jenny; Cuesta Plua, Cristina ...

Subjects: chocolate; cocoa beans; cocoa liquor

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Salmonella Prevalence in Raw Cocoa Beans and a Microbiological Risk Assessment to Evaluate the Impact of Cocoa Liquor Processing on the Reduction of Salmonella

• Authors : Zhao, Xingchen; Jacxsens, Liesbeth; Tzeneva, Vesela

Subjects: QUANTITATIVE ASSESSMENT; INTERNATIONAL OUTBREAK; CONTAMINATED CHOCOLATE

• Source: JOURNAL OF FOOD PROTECTION ; ISSN: 0362-028X ; ISSN: 1944-9097

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