Works matching Cocoa processing
Results: 180
MULTIPLE REGRESSION PREDICTION OF BIOCHEMICAL OXYGEN DEMAND OF WASTEWATER FROM COCOA PROCESSING.
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- Journal of Applied Science & Technology, 2015, v. 20, n. 1/2, p. 30
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ANALYSIS OF COCOA PROCESSING AND MARKETING IN ABIA STATE, NIGERIA.
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- Journal of Agriculture & Food Sciences, 2019, v. 17, n. 2, p. 45, doi. 10.4314/jafs.v17i2.5
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Determination of aflatoxins in by-products of industrial processing of cocoa beans.
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- Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2012, v. 29, n. 6, p. 972, doi. 10.1080/19440049.2012.660657
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Metal concentration in cocoa seeds shell ash, liquid effluent, soil sediments and associated plants in a cocoa processing industry in Nigeria.
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- International Journal of Environmental Studies, 2005, v. 62, n. 2, p. 171, doi. 10.1080/00207230500034669
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Direct energy utilization in the processing of cocoa beans into powder.
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- Agricultural Engineering International: CIGR Journal, 2017, v. 19, n. 3, p. 213
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Experimental and Kinetic Production of Ethanol Using Mucilage Juice Residues from Cocoa Processing.
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- International Journal of Chemical Reactor Engineering, 2018, v. 16, n. 11, p. N.PAG, doi. 10.1515/ijcre-2017-0262
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From Cocoa to Chocolate: Effect of Processing on Flavanols and Methylxanthines and Their Mechanisms of Action.
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- International Journal of Molecular Sciences, 2022, v. 23, n. 22, p. 14365, doi. 10.3390/ijms232214365
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State-of-the-Art Chocolate Manufacture: A Review.
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- Comprehensive Reviews in Food Science & Food Safety, 2017, v. 16, n. 6, p. 1313, doi. 10.1111/1541-4337.12301
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Impact of processing on important cocoa off-flavour compounds.
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- European Food Research & Technology, 2022, v. 248, n. 1, p. 197, doi. 10.1007/s00217-021-03873-0
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APPLICATION OF COEFFICIENT OF FRICTION TO THE SEPARATION OF COCOA HUSK–BEANS MIXTURE.
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- Journal of Food Process Engineering, 2007, v. 30, n. 5, p. 584, doi. 10.1111/j.1745-4530.2007.00124.x
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Varietal Influence on the Formation of Bioactive Amines during the Processing of Fermented Cocoa with Different Pulp Contents.
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- Foods, 2023, v. 12, n. 3, p. 495, doi. 10.3390/foods12030495
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Respiratory function and immunological status in cocoa and flour processing workers.
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- American Journal of Industrial Medicine, 1998, v. 33, n. 1, p. 24, doi. 10.1002/(SICI)1097-0274(199801)33:1<24::AID-AJIM4>3.0.CO;2-W
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Food Evolution: The Impact of Society and Science on the Fermentation of Cocoa Beans.
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- Comprehensive Reviews in Food Science & Food Safety, 2017, v. 16, n. 3, p. 431, doi. 10.1111/1541-4337.12264
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Design of Strategy to Increase the Added Value and Competitiveness of Products Mini Cocoa Processing Industry Based OVOP with using Interpretive Structural Modeling (ISM).
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- Journal of Engineering Science & Technology Review, 2017, v. 10, n. 5, p. 98, doi. 10.25103/jestr.105.12
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Effects of the maturity level and pod conditioning period of cocoa pods on the changes of physicochemical properties of the beans of Sulawesi 2 (S2) cocoa clone.
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- AIMS Agriculture & Food, 2023, v. 8, n. 2, p. 615, doi. 10.3934/agrfood.2023034
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Application of ISO 22000 in comparison with HACCP on industrial processing of milk chocolate.
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- International Food Research Journal, 2013, v. 20, n. 4, p. 1771
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Process simulation and debottlenecking for an industrial cocoa manufacturing process.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2011, v. 89, n. 4, p. 528, doi. 10.1016/j.fbp.2010.09.013
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From Cocoa to Chocolate: The Impact of Processing on In Vitro Antioxidant Activity and the Effects of Chocolate on Antioxidant Markers In Vivo.
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- Frontiers in Immunology, 2017, p. 1, doi. 10.3389/fimmu.2017.01207
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Cargill plans cocoa facility in Indonesia.
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- TCE: The Chemical Engineer, 2013, n. 864, p. 11
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Separation of Active Compounds from Food by-Product (Cocoa Shell) Using Subcritical Water Extraction.
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- Molecules, 2018, v. 23, n. 6, p. 1408, doi. 10.3390/molecules23061408
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Valorization of Cocoa Husks: Pectin Recovery.
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- International Journal of Food Science, 2019, p. 1, doi. 10.1155/2019/1212081
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Cocoa: Ghana.
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- Africa Research Bulletin: Economic, Financial & Technical Series, 2008, v. 45, n. 11, p. 18072
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EL CRÉDITO COLONIAL EN LA PROVINCIA DE PAMPLONA-NUEVA GRANADA: USOS DEL CENSO CONSIGNATIVO.
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- Signos Históricos, 1999, n. 1, p. 59
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Microbial biomass and cellulase activity in soils under five different cocoa production systems in Alto Beni, Bolivia.
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- Agroforestry Systems, 2015, v. 89, n. 5, p. 789, doi. 10.1007/s10457-015-9812-z
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A Laboratory Study of Farm Processing of Cocoa Beans for Industrial Use.
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- Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 4, p. 719, doi. 10.1111/j.1365-2621.1965.tb01830.x
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Governing the Organic Cocoa Network from Ghana: Towards Hybrid Governance Arrangements?
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- Journal of Agrarian Change, 2015, v. 15, n. 1, p. 43, doi. 10.1111/joac.12059
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Restructuring of the European chocolate industry and its impact on cocoa production in West Africa .
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- Journal of Economic Geography, 2001, v. 1, n. 4, p. 405, doi. 10.1093/jeg/1.4.405
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Shift work and the risk of cardiovascular disease among workers in cocoa processing company, Tema.
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- BMC Research Notes, 2015, v. 8, p. 1, doi. 10.1186/s13104-015-1750-3
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The Dark Side of Chocolate.
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- Alternatives Journal (AJ) - Canada's Environmental Voice, 2010, v. 36, n. 1, p. 5
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Crystallization Kinetics of Cocoa Fat Systems: Experiments and Modeling.
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- Journal of the American Oil Chemists' Society (JAOCS), 2008, v. 85, n. 12, p. 1115, doi. 10.1007/s11746-008-1312-0
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An empirical analysis of the determinants of cocoa production in Cote d'Ivoire.
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- Journal of Economic Structures, 2019, v. 8, n. 1, p. 1, doi. 10.1186/s40008-019-0135-5
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Physicochemical characterization of Theobroma cacao L. sweatings in Ecuadorian coast.
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- Emirates Journal of Food & Agriculture (EJFA), 2016, v. 28, n. 10, p. 741, doi. 10.9755/ejfa.2016-02-187
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COMPARISON OF BIOCHEMICAL CHANGES DURING ALCOHOLIC FERMENTATION OF COCOA JUICE CONDUCTED BY SPONTANEOUS AND INDUCED PROCESSES FOR THE PRODUCTION OF ETHANOL.
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- African Journal of Food, Agriculture, Nutrition & Development, 2010, v. 10, n. 6, p. 2740
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Chocolate, Race, and the Atlantic World: A Bittersweet History.
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- Comparativ: Leipziger Beiträge zur Universalgeschichte und Vergleichenden Gesellschaftsforschung, 2011, v. 21, n. 5, p. 31
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The supply response of cocoa farmers to economic, social and other variables in Trinidad and Tobago.
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- Tropical Agriculture, 2013, v. 90, n. 4, p. 223
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Total Phenolics and Antioxidant Capacity of Cocoa Pulp: Processing and Storage Study.
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- Journal of Food Processing & Preservation, 2017, v. 41, n. 4, p. n/a, doi. 10.1111/jfpp.13029
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Cleaner Production Implementation in a Cocoa Processing Plant in Ecuadorian Amazon.
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- Journal of Environmental Accounting & Management, 2021, v. 9, n. 2, p. 173, doi. 10.5890/JEAM.2021.06.006
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Product Prices and Technological Choice: The Case of the International Cocoa Processing Industry.
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- Journal of Development Studies, 1986, v. 22, n. 3, p. 573, doi. 10.1080/00220388608421997
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Quality of cocoa (Theobroma cacao L.) DNA from foliar tissue at different stages of development.
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- Acta Agronómica, 2018, v. 67, n. 2, p. 311, doi. 10.15446/acag.v67n2.63046
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Evaluation of the effect of processing on cocoa polyphenols: antiradical activity, anthocyanins and procyanidins profiling from raw beans to chocolate.
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- International Journal of Food Science & Technology, 2015, v. 50, n. 3, p. 840, doi. 10.1111/ijfs.12760
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Changes of phenolic compounds and antioxidant capacity in cocoa beans processing.
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- International Journal of Food Science & Technology, 2011, v. 46, n. 9, p. 1793, doi. 10.1111/j.1365-2621.2011.02670.x
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Effect of autoclaving cocoa nibs before roasting on the precursors of the Maillard reaction and pyrazines.
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- International Journal of Food Science & Technology, 2001, v. 36, n. 6, p. 625, doi. 10.1046/j.1365-2621.2001.00505.x
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Wetting behaviour of instantized cocoa beverage powders.
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- International Journal of Food Science & Technology, 1999, v. 34, n. 4, p. 335, doi. 10.1046/j.1365-2621.1999.00275.x
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Processing of raw cocoa. III.
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- Journal of the Science of Food & Agriculture, 1959, v. 10, n. 12, p. 691, doi. 10.1002/jsfa.2740101211
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Processing of raw cocoa. II.
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- Journal of the Science of Food & Agriculture, 1958, v. 9, n. 9, p. 542, doi. 10.1002/jsfa.2740090904
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Processing of raw cocoa. I.-Small-scale fermentation.
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- Journal of the Science of Food & Agriculture, 1958, v. 9, n. 2, p. 104, doi. 10.1002/jsfa.2740090208
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Implication of Bacillus sp. in the production of pectinolytic enzymes during cocoa fermentation.
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- World Journal of Microbiology & Biotechnology, 2008, v. 24, n. 9, p. 1753
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PRODUCTION COSTS IN THE PROCESSING OF COCOA DERIVATIVES.
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- Environmental & Social Management Journal / Revista de Gestão Social e Ambiental, 2024, v. 18, n. 10, p. 1, doi. 10.24857/rgsa.v18n10-078
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Flavor Chemistry of Cocoa and Cocoa Products—An Overview.
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- Comprehensive Reviews in Food Science & Food Safety, 2016, v. 15, n. 1, p. 73, doi. 10.1111/1541-4337.12180
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Influence of Drying Methods on Primary Processing Techniques of Cocoa Beans Based on Free Fatty Acid Content.
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- Indian Journal of Nutrition & Dietetics, 2019, v. 56, n. 3, p. 249, doi. 10.21048/ijnd.2019.56.3.23579
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