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How Climatic Seasons of the Amazon Biome Affect the Aromatic and Bioactive Profiles of Fermented and Dried Cocoa Beans?

• Authors : Gaspar DP; 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), Campus Guamá, Belem 66075-110, Para, Brazil.; Centro Universitário do Estado do Pará (CESUPA), Centro de Ciências Biológicas e da Saúde, Curso de Nutrição, Campus Nazaré, Belem 66035-135, Pará, Brazil.

Subjects: Cacao*/Cacao*/Cacao*/chemistry ; Cacao*/Cacao*/Cacao*/metabolism ; Ecosystem*

• Source: Molecules (Basel, Switzerland) [Molecules] 2021 Jun 22; Vol. 26 (13). Date of Electronic Publication: 2021 Jun 22.Publisher: MDPI Country of Publication: Switzerland NLM ID: 100964009 Publication Model: Electronic Cited Medium: Internet ISSN: 1420-3049

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Nutritional composition, bioactive compounds and volatile profile of cocoa beans from different regions of Cameroon.

• Authors : Caprioli G; a School of Pharmacy, University of Camerino , Camerino , Italy ;

Subjects: Antioxidants/Antioxidants/Antioxidants/*analysis ; Cacao/Cacao/Cacao/*chemistry ; Cinnamates/Cinnamates/Cinnamates/*analysis

• Source: International journal of food sciences and nutrition [Int J Food Sci Nutr] 2016 Jun; Vol. 67 (4), pp. 422-30. Date of Electronic Publication: 2016 Apr 07.Publisher: Informa Healthcare Country of Publication: England NLM ID: 9432922 Publication Model: Print-Electronic Cited Medium: Internet ISSN:

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Extraction, separation, and evaluation of antioxidant effect of the different fractions of polyphenols from cocoa beans.

• Authors : Pico-Hernández, Sergio M.¹; Murillo-Méndez, Cristian J.² ; López-Giraldo, Luis J.²

• Source: Revista Colombiana de Química. 2020, Vol. 49 Issue 3, p19-27. 9p.

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Application of Response Surface Methodology to Optimize Roasting Conditions in Cocoa Beans Subjected to Superheated Steam Treatments in Relevance to Antioxidant Compounds and Activities.

• Authors : Zzaman, Wahidu^1,2 (AUTHOR); Bhat, Rajeev² (AUTHOR); Yang, TajulA.² (AUTHOR)

Subjects: *ROASTING (Cooking); *RESPONSE surfaces (Statistics); *CACAO beans

• Source: Drying Technology. Jul2014, Vol. 32 Issue 9-12, p1104-1111. 8p.

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Chocolate: An overview of functional potential and recent trends in fortification

• Authors : Pushpak Kumar Singh; Renu Deepak Khedkar; Suresh Chandra

Subjects: Cocoa beans components; Polyphenols; Flavonoids

• Source: Brazilian Journal of Food Technology, Vol 27 (2024)

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Effect of Superheated Steam Roasting on the Phenolic Antioxidant Properties of Cocoa Beans.

• Authors : Zzaman, Wahidu^1,2; Bhat, R.¹; Yang, Tajul A.¹

Subjects: *CACAO beans; *SUPERHEATED steam; *ROASTING (Cooking)

• Source: Journal of Food Processing & Preservation. Aug2014, Vol. 38 Issue 4, p1932-1938. 7p.

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Effects of Maturity at Harvest and Fermentation Conditions on Bioactive Compounds of Cocoa Beans.

• Authors : Dang, Yen K. T.¹; Nguyen, Ha V. H.¹

Subjects: *ANTIOXIDANT analysis; *PHENOL analysis; *ALKALOIDS

• Source: Plant Foods for Human Nutrition. Mar2019, Vol. 74 Issue 1, p54-60. 7p.

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Comparison of the Effects of Conching Parameters on the Contents of Three Dominant Flavan3-ols, Rheological Properties and Sensory Quality in Chocolate Milk Mass Based on Liquor from Unroasted Cocoa Beans

• Authors : Hanna Kowalska; Irina Pochitskaya; Bogumiła Urbańska

Subjects: Spectrometry, Mass, Electrospray Ionization; Antioxidant; Food Handling

• Source: MoleculesVolume 26Issue 9Molecules, Vol 26, Iss 2502, p 2502 (2021)

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EVALUATION OF THE BIOACTIVE COMPOSITION OF COCOA POD HUSK FROM SULAWESI ISLAND, INDONESIA, FOR HEALTH BENEFITS.

• Authors : Irma, Rita¹ ; Amiruddin, Ridwan²; Jafar, Nurhaedar³

Subjects: *PALMITIC acid; *CACAO beans; *METHYL formate

• Source: Acta Scientiarum Polonorum. Technologia Alimentaria. Apr-Jun2024, Vol. 23 Issue 2, p163-177. 15p.

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Effects of fat content and grinding level of cocoa nibs on physicochemical characteristics of espresso cocoa.

• Authors : Aisyah Zafirah, M. D.¹; Roselina, K.¹; Jinap, S.^2,3

Subjects: *COCOA; *ESPRESSO; *FLAVONOIDS

• Source: International Food Research Journal. 2018, Vol. 25 Issue 3, p1239-1245. 7p.

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