Works matching Cocoa processing

Results: 202

Determination of aflatoxins in by-products of industrial processing of cocoa beans.

Published in:

Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2012, v. 29, n. 6, p. 972, doi. 10.1080/19440049.2012.660657

By:

Copetti, MarinaV.;
Iamanaka, BeatrizT.;
Pereira, JoséLuiz;
Lemes, DanielP.;
Nakano, Felipe;
Taniwaki, MartaH.

Publication type:

Article

MULTIPLE REGRESSION PREDICTION OF BIOCHEMICAL OXYGEN DEMAND OF WASTEWATER FROM COCOA PROCESSING.

Published in:

Journal of Applied Science & Technology, 2015, v. 20, n. 1/2, p. 30

By:

Hodgson, I. O. A.;
Adu-Ofori, E.;
Obiri, S.

Publication type:

Article

ANALYSIS OF COCOA PROCESSING AND MARKETING IN ABIA STATE, NIGERIA.

Published in:

Journal of Agriculture & Food Sciences, 2019, v. 17, n. 2, p. 45, doi. 10.4314/jafs.v17i2.5

By:

Ejike, R. D.;
Chidiebere-Mark, N. M.

Publication type:

Article

Metal concentration in cocoa seeds shell ash, liquid effluent, soil sediments and associated plants in a cocoa processing industry in Nigeria.

Published in:

International Journal of Environmental Studies, 2005, v. 62, n. 2, p. 171, doi. 10.1080/00207230500034669

By:

ADEYEYE, E.I.;
AJIBADE, P.A.;
TEMOLA, A.F.

Publication type:

Article

Direct energy utilization in the processing of cocoa beans into powder.

Published in:

Agricultural Engineering International: CIGR Journal, 2017, v. 19, n. 3, p. 213

By:

Ogunsina, B. S.;
Adeyemi, M. A.;
Morakinyo, T. A.;
Aremu, O. J.;
Bamgboye, A. I.

Publication type:

Article

Experimental and Kinetic Production of Ethanol Using Mucilage Juice Residues from Cocoa Processing.

Published in:

International Journal of Chemical Reactor Engineering, 2018, v. 16, n. 11, p. N.PAG, doi. 10.1515/ijcre-2017-0262

By:

Romero Cortes, Teresa;
Cuervo-Parra, Jaime A.;
José Robles-Olvera, Víctor;
Rangel Cortes, Eduardo;
López Pérez, Pablo A.

Publication type:

Article

From Cocoa to Chocolate: Effect of Processing on Flavanols and Methylxanthines and Their Mechanisms of Action.

Published in:

International Journal of Molecular Sciences, 2022, v. 23, n. 22, p. 14365, doi. 10.3390/ijms232214365

By:

Goya, Luis;
Kongor, John Edem;
de Pascual-Teresa, Sonia

Publication type:

Article

State-of-the-Art Chocolate Manufacture: A Review.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2017, v. 16, n. 6, p. 1313, doi. 10.1111/1541-4337.12301

By:

Gutiérrez, Tomy J.

Publication type:

Article

Design of Strategy to Increase the Added Value and Competitiveness of Products Mini Cocoa Processing Industry Based OVOP with using Interpretive Structural Modeling (ISM).

Published in:

Journal of Engineering Science & Technology Review, 2017, v. 10, n. 5, p. 98, doi. 10.25103/jestr.105.12

By:

Lamatinulu;
Pratikto;
Santoso, Purnomo Budi;
Sugiono

Publication type:

Article

Food Evolution: The Impact of Society and Science on the Fermentation of Cocoa Beans.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2017, v. 16, n. 3, p. 431, doi. 10.1111/1541-4337.12264

By:

Ozturk, Gulustan;
Young, Glenn M.

Publication type:

Article

APPLICATION OF COEFFICIENT OF FRICTION TO THE SEPARATION OF COCOA HUSK–BEANS MIXTURE.

Published in:

Journal of Food Process Engineering, 2007, v. 30, n. 5, p. 584, doi. 10.1111/j.1745-4530.2007.00124.x

By:

OWOLARAFE, O.K.;
OGUNSINA, B.S.;
GBADAMOSI, A.S.;
FABUNMI, O.O.

Publication type:

Article

Varietal Influence on the Formation of Bioactive Amines during the Processing of Fermented Cocoa with Different Pulp Contents.

Published in:

Foods, 2023, v. 12, n. 3, p. 495, doi. 10.3390/foods12030495

By:

Silveira, Paulo Túlio de Souza;
Glória, Maria Beatriz Abreu;
Tonin, Isabela Portelinha;
Martins, Marina Oliveira Paraíso;
Efraim, Priscilla

Publication type:

Article

Application of ISO 22000 in comparison with HACCP on industrial processing of milk chocolate.

Published in:

International Food Research Journal, 2013, v. 20, n. 4, p. 1771

By:

Afoakwa, E. O.;
Mensah-Brown, H.;
Crentsil, G. K.;
Frimpong, K.;
Asante, F.

Publication type:

Article

Respiratory function and immunological status in cocoa and flour processing workers.

Published in:

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

By:

Zuskin, Eugenija;
Kanceljak, Bozica;
Schachter, E. Neil;
Godnic-Cvar, Jasminka;
Mustajbegovic, Jadranka;
Budak, Antun

Publication type:

Article

Impact of processing on important cocoa off-flavour compounds.

Published in:

European Food Research & Technology, 2022, v. 248, n. 1, p. 197, doi. 10.1007/s00217-021-03873-0

By:

Füllemann, Daniela;
Neiens, Silva D.;
Steinhaus, Martin

Publication type:

Article

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.

Published in:

AIMS Agriculture & Food, 2023, v. 8, n. 2, p. 615, doi. 10.3934/agrfood.2023034

By:

Laylah, Nur;
Salengke, S.;
Laga, Amran;
Supratomo, Supratomo

Publication type:

Article

Process simulation and debottlenecking for an industrial cocoa manufacturing process.

Published in:

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

By:

Alshekhli, Omar;
Foo, Dominic C. Y.;
Ching Lik Hii;
Chung Lim Law

Publication type:

Article

Separation of Active Compounds from Food by-Product (Cocoa Shell) Using Subcritical Water Extraction.

Published in:

Molecules, 2018, v. 23, n. 6, p. 1408, doi. 10.3390/molecules23061408

By:

Jokić, Stela;
Gagić, Tanja;
Knez, Željko;
Šubarić, Drago;
Škerget, Mojca

Publication type:

Article

Valorization of Cocoa Husks: Pectin Recovery.

Published in:

International Journal of Food Science, 2019, p. 1, doi. 10.1155/2019/1212081

By:

Mollea, Chiara;
Chiampo, Fulvia

Publication type:

Article

From Cocoa to Chocolate: The Impact of Processing on In Vitro Antioxidant Activity and the Effects of Chocolate on Antioxidant Markers In Vivo.

Published in:

Frontiers in Immunology, 2017, p. 1, doi. 10.3389/fimmu.2017.01207

By:

Di Mattia, Carla D.;
Sacchetti, Giampiero;
Mastrocola, Dino;
Serafini, Mauro

Publication type:

Article

Cargill plans cocoa facility in Indonesia.

Published in:: TCE: The Chemical Engineer, 2013, n. 864, p. 11
Publication type:: Article

Processing of agroindustrial byproducts from the cocoa (Theobroma Cacao L.) production chain to obtain bioactive compounds through supercritical fluid extraction and enzyme‐assisted extraction and their potential application.

Published in:

Journal of Chemical Technology & Biotechnology, 2025, v. 100, n. 8, p. 1702, doi. 10.1002/jctb.7909

By:

Quiceno‐Suarez, Anny;
Cadena‐Chamorro, Edith M;
Ciro‐Velásquez, Héctor J

Publication type:

Article

Cocoa: Ghana.

Published in:: Africa Research Bulletin: Economic, Financial & Technical Series, 2008, v. 45, n. 11, p. 18072
Publication type:: Article

An empirical analysis of the determinants of cocoa production in Cote d'Ivoire.

Published in:

Journal of Economic Structures, 2019, v. 8, n. 1, p. 1, doi. 10.1186/s40008-019-0135-5

By:

Coulibaly, Salifou K.;
Erbao, Cao

Publication type:

Article

Governing the Organic Cocoa Network from Ghana: Towards Hybrid Governance Arrangements?

Published in:

Journal of Agrarian Change, 2015, v. 15, n. 1, p. 43, doi. 10.1111/joac.12059

By:

Glin, Laurent C.;
Oosterveer, Peter;
Mol, Arthur P.J.

Publication type:

Article

Flavor Chemistry of Cocoa and Cocoa Products—An Overview.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2016, v. 15, n. 1, p. 73, doi. 10.1111/1541-4337.12180

By:

Aprotosoaie, Ana Clara;
Luca, Simon Vlad;
Miron, Anca

Publication type:

Article

El sabor amargo del negocio cacaotero en Venezuela.

Published in:

Debates IESA, 2014, v. 19, n. 1, p. 73

By:

MARTÍNEZ RODRÍGUEZ, MARIANA

Publication type:

Article

Product Prices and Technological Choice: The Case of the International Cocoa Processing Industry.

Published in:

Journal of Development Studies, 1986, v. 22, n. 3, p. 573, doi. 10.1080/00220388608421997

By:

Cohen, S.I.

Publication type:

Article

Evaluation of the effect of processing on cocoa polyphenols: antiradical activity, anthocyanins and procyanidins profiling from raw beans to chocolate.

Published in:

International Journal of Food Science & Technology, 2015, v. 50, n. 3, p. 840, doi. 10.1111/ijfs.12760

By:

Bordiga, Matteo;
Locatelli, Monica;
Travaglia, Fabiano;
Coïsson, Jean Daniel;
Mazza, Giuseppe;
Arlorio, Marco

Publication type:

Article

Changes of phenolic compounds and antioxidant capacity in cocoa beans processing.

Published in:

International Journal of Food Science & Technology, 2011, v. 46, n. 9, p. 1793, doi. 10.1111/j.1365-2621.2011.02670.x

By:

Mazor Jolić, Slavica;
Radojčić Redovniković, Ivana;
Marković, Ksenija;
Ivanec Šipušić, Đurđica;
Delonga, Karmela

Publication type:

Article

Effect of autoclaving cocoa nibs before roasting on the precursors of the Maillard reaction and pyrazines.

Published in:

International Journal of Food Science & Technology, 2001, v. 36, n. 6, p. 625, doi. 10.1046/j.1365-2621.2001.00505.x

By:

de Brito, Edy S.;
García, Nelson H. Pezoa;
Amancio, Allan C.;
Valente, Antonio L. P.;
Pini, Gláucia F.;
Augusto, Fabio

Publication type:

Article

Wetting behaviour of instantized cocoa beverage powders.

Published in:

International Journal of Food Science & Technology, 1999, v. 34, n. 4, p. 335, doi. 10.1046/j.1365-2621.1999.00275.x

By:

Hla, P.;
Hogekamp, S.

Publication type:

Article

Constructing a Multinationals' Inclusive Sourcing Indicator for Impacting Farmer Business Models: Application in Cocoa Cases.

Published in:

International Journal on Food System Dynamics, 2018, v. 9, n. 3, p. 207, doi. 10.18461/ijfsd.v9i3.931

By:

Sjauw-Koen-Fa, August R.;
Omta, S. W. F. (Onno);
Blok, Vincent

Publication type:

Article

Investigation into the Use of a Fourier Based Edge Detection Image Processing Approach for Assessing Cocoa Pod Stem Cut Quality.

Published in:

West Indian Journal of Engineering, 2022, v. 44, n. 2, p. 48, doi. 10.47412/ZULR6423

By:

Murray, Renique J.;
Maharaj, Kathryn;
Birch, Robert A.;
Pemberton, Cilla

Publication type:

Article

EL CRÉDITO COLONIAL EN LA PROVINCIA DE PAMPLONA-NUEVA GRANADA: USOS DEL CENSO CONSIGNATIVO.

Published in:

Signos Históricos, 1999, n. 1, p. 59

By:

Ferreira Esparza, Carmen Adriana

Publication type:

Article

Shift work and the risk of cardiovascular disease among workers in cocoa processing company, Tema.

Published in:

BMC Research Notes, 2015, v. 8, p. 1, doi. 10.1186/s13104-015-1750-3

By:

Asare-Anane, Henry;
Abdul-Latif, Adams;
Kwaku Ofori, Emmanuel;
Abdul-Rahman, Mubarak;
Amanquah, Seth D.

Publication type:

Article

Implication of Bacillus sp. in the production of pectinolytic enzymes during cocoa fermentation.

Published in:

World Journal of Microbiology & Biotechnology, 2008, v. 24, n. 9, p. 1753

By:

Ban Koffi;
Germain Karou;
Abdourahamane Sangaré;
Sebastien Niamke;
Jacques Diopoh

Publication type:

Article

A Laboratory Study of Farm Processing of Cocoa Beans for Industrial Use.

Published in:

Journal of Food Science (Wiley-Blackwell), 1965, v. 30, n. 4, p. 719, doi. 10.1111/j.1365-2621.1965.tb01830.x

By:

LEVANON, YEHUDA;
ROSSETINI, STELA M. O.

Publication type:

Article

Antioxidant Activity and Cytotoxicity Effect of Cocoa Beans Subjected to Different Processing Conditions in Human Lung Carcinoma Cells.

Published in:

Oxidative Medicine & Cellular Longevity, 2016, v. 2016, p. 1, doi. 10.1155/2016/7428515

By:

Bauer, Deborah;
de Abreu, Joel Pimentel;
Oliveira, Hilana Salete Silva;
Goes-Neto, Aristoteles;
Koblitz, Maria Gabriela Bello;
Teodoro, Anderson Junger

Publication type:

Article

Procesos y formas de producción campesina en el norte del Departamento del Cauca: agricultores del cacao en Puerto Tejada, 1920-1936.

Published in:

Historia y Espacio, 2018, v. 14, n. 50, p. 15, doi. 10.25100/hye.v14i50.6489

By:

Zape Jordán, César Enrique

Publication type:

Article

Influence of Drying Methods on Primary Processing Techniques of Cocoa Beans Based on Free Fatty Acid Content.

Published in:

Indian Journal of Nutrition & Dietetics, 2019, v. 56, n. 3, p. 249, doi. 10.21048/ijnd.2019.56.3.23579

By:

Shahanas, E.;
Panjikkaran, SeejaThomachan;
Sharon, C. L.;
Aneena, E. R.;
Suma, B.;
Minimol, J. S.

Publication type:

Article

Total Phenolics and Antioxidant Capacity of Cocoa Pulp: Processing and Storage Study.

Published in:

Journal of Food Processing & Preservation, 2017, v. 41, n. 4, p. n/a, doi. 10.1111/jfpp.13029

By:

Endraiyani, Vidya;
Ludescher, Richard D.;
Di, Rong;
Karwe, Mukund V.

Publication type:

Article

Crystallization Kinetics of Cocoa Fat Systems: Experiments and Modeling.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2008, v. 85, n. 12, p. 1115, doi. 10.1007/s11746-008-1312-0

By:

Padar, S.;
Jeelani, S.;
Windhab, E.

Publication type:

Article

Cleaner Production Implementation in a Cocoa Processing Plant in Ecuadorian Amazon.

Published in:

Journal of Environmental Accounting & Management, 2021, v. 9, n. 2, p. 173, doi. 10.5890/JEAM.2021.06.006

By:

Diéguez-Santana, Karel;
Casas-Ledón, Yannay;
Sarduy-Pereira, Liliana Bárbara;
Arteaga-Pérez, Luis Ernesto

Publication type:

Article

Phytochemical component, and antioxidant and vasculo-protective activities of Taiwan cocoa polyphenols by different processing methods.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2022, v. 34, n. 1, p. 114, doi. 10.15586/ijfs.v34i1.2132

By:

Heuy-Ling Chu;
Hong-Xuan Fu;
En-Kuang Chou;
Ying-Chun Lin

Publication type:

Article

PRODUCTION COSTS IN THE PROCESSING OF COCOA DERIVATIVES.

Published in:

Environmental & Social Management Journal / Revista de Gestão Social e Ambiental, 2024, v. 18, n. 10, p. 1, doi. 10.24857/rgsa.v18n10-078

By:

del Rocío Hurtado García, Ketty;
Torres Briones, Rosa Marjorie;
Oña Sinchiguano, Brenda Elizabeth;
Pazmiño Cano, Gloria Evelina;
Moran Marmolejo, Fabián Medardo

Publication type:

Article

Dark chocolate acceptability: influence of cocoa origin and processing conditions.

Published in:

Journal of the Science of Food & Agriculture, 2012, v. 92, n. 2, p. 404, doi. 10.1002/jsfa.4592

By:

Torres-Moreno, Miriam;
Tarrega, Amparo;
Costell, Elvira;
Blanch, Consol

Publication type:

Article

Editorial.

Published in:

Development in Practice, 2019, v. 29, n. 2, p. 133, doi. 10.1080/09614524.2019.1567041

By:

Pratt, Brian

Publication type:

Article

Chemical and biological properties of cocoa beans affected by processing: a review.

Published in:

Critical Reviews in Food Science & Nutrition, 2022, v. 62, n. 30, p. 8403, doi. 10.1080/10408398.2021.1928597

By:

Febrianto, Noor Ariefandie;
Wang, Sunan;
Zhu, Fan

Publication type:

Article

Isolation and characterization of bacteria from different cacao progenies and their antagonistic activity against the black pod disease pathogen, Phytophthora palmivora.

Published in:

Journal of Plant Diseases & Protection, 2017, v. 124, n. 2, p. 143, doi. 10.1007/s41348-017-0082-z

By:

Akrofi, A.;
Terlabie, J.;
Amoako-Attah, I.;
Asare, E.

Publication type:

Article