Works matching Cocoa

Results: 5000

Acrylamide in cocoa: a survey of acrylamide levels in cocoa and cocoa products sourced from the German market.

Published in:

European Food Research & Technology, 2018, v. 244, n. 8, p. 1381, doi. 10.1007/s00217-018-3051-2

By:

Raters, Marion;
Matissek, Reinhard

Publication type:

Article

Nanocellulose from Cocoa Shell in Pickering Emulsions of Cocoa Butter in Water: Effect of Isolation and Concentration on Its Stability and Rheological Properties.

Published in:

Polymers (20734360), 2023, v. 15, n. 20, p. 4157, doi. 10.3390/polym15204157

By:

Gómez Hoyos, Catalina;
Botero, Luis David;
Flórez-Caro, Andrea;
Velásquez-Cock, Jorge Andrés;
Zuluaga, Robin

Publication type:

Article

Crystallization of Cocoa Butter in Cocoa Powder.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2019, v. 96, n. 8, p. 911, doi. 10.1002/aocs.12247

By:

Palmieri, Paige A.;
Hartel, Richard W.

Publication type:

Article

REVIEW ON MAXIMUM LIMITS OF CADMIUM IN COCOA (THEOBRAMA CACAO L.).

Published in:

Granja, de Ciencias de la Vida, 2021, v. 34, n. 2, p. 113, doi. 10.17163/lgr.n34.2021.08

By:

Florida Rofner, Nelino

Publication type:

Article

Food Targeting: Determination of the Cocoa Shell Content (Theobroma cacao L.) in Cocoa Products by LC-QqQ-MS/MS.

Published in:

Metabolites (2218-1989), 2020, v. 10, n. 3, p. 91, doi. 10.3390/metabo10030091

By:

Cain, Nicolas;
Marji, Christian;
von Wuthenau, Kristian;
Segelke, Torben;
Fischer, Markus

Publication type:

Article

Enriched cocoa pod composts and their fertilizing effects on hybrid cocoa seedlings.

Published in:

International Journal of Recycling of Organic Waste in Agriculture, 2017, v. 6, n. 2, p. 99, doi. 10.1007/s40093-017-0156-8

By:

Fidelis, Chris;
Rajashekhar Rao, B.

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

Applicability of Saccharomyces cerevisiae Strains for the Production of Fruit Wines Using Cocoa Honey Complemented with Cocoa Pulp.

Published in:

Food Technology & Biotechnology, 2022, v. 60, n. 2, p. 192, doi. 10.17113/ftb.60.02.22.7285

By:

Andrade Koelher, Bárbara Teodora;
Moreira de Souza, Soraya Maria;
da Costa, Andréa Miura;
Aguiar-Oliveira, Elizama

Publication type:

Article

THE COMPARISON OF THE EFFECTIVENESS OF COCOA BUTTER (CB) AND COCOA BUTTER ALTERNATIVES (CBA) IN CHOCOLATE MANUFACTURE.

Published in:

Bulletin of the Transilvania University of Brasov, Series II: Forestry, Wood Industry, Agricultural Food Engineering, 2021, v. 14, n. 2, p. 85, doi. 10.31926/but.fwiafe.2021.14.63.2.8

By:

BUDIANTO;
KUSMARDINI, DIAH

Publication type:

Article

Expression of cocoa genes in Saccharomyces cerevisiae improves cocoa butter production.

Published in:

Microbial Cell Factories, 2018, v. 17, p. 1, doi. 10.1186/s12934-018-0866-2

By:

Wei, Yongjun;
Bergenholm, David;
Gossing, Michael;
Siewers, Verena;
Nielsen, Jens

Publication type:

Article

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

Published in:

Food Biotechnology, 2015, v. 29, n. 1, p. 1, doi. 10.1080/08905436.2014.996761

By:

Ha, Lam Thi Viet;
Vanlerberghe, Lore;
Toan, Ha Thanh;
Dewettinck, Koen;
Messens, Kathy

Publication type:

Article

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

Published in:

Foods, 2023, v. 12, n. 21, p. 3924, doi. 10.3390/foods12213924

By:

Guzmán-Armenteros, Tania María;
Ruales, Jenny;
Cuesta-Plúa, Cristina;
Bravo, Juan;
Sinche, Marco;
Vera, Edwin;
Vera, Edison;
Vargas-Jentzsch, Paul;
Ciobotă, Valerian;
Ortega-Ojeda, Fernando E.;
Proaño, Andrés;
Echeverría, Armando;
Ramos-Guerrero, Luis

Publication type:

Article

Proximate Composition and Bioactive Compounds of Cocoa Bean Shells as a By-Product from Cocoa Industries in Indonesia.

Published in:

Foods, 2023, v. 12, n. 17, p. 3316, doi. 10.3390/foods12173316

By:

Djali, Mohamad;
Santasa, Kimberly;
Indiarto, Rossi;
Subroto, Edy;
Fetriyuna, Fetriyuna;
Lembong, Elazmanawati

Publication type:

Article

On-farm selection for quality and resistance to pest/diseases of cocoa in Sulawesi: (i) performance of selections against cocoa pod borer, Conopomorpha cramerella.

Published in:

International Journal of Pest Management, 2009, v. 55, n. 4, p. 325, doi. 10.1080/09670870902923438

By:

McMahon, Peter;
Iswanto, Arief;
Susilo, AgungW.;
Sulistyowati, Endang;
Wahab, Abdul;
Imron, Muhammad;
Purwantara, Agus;
Mufrihati, Endang;
Dewi, VienSartika;
Lambert, Smilja;
Guest, David;
Keane, Philip

Publication type:

Article

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

Published in:

International Food Research Journal, 2018, v. 25, n. 3, p. 1239

By:

Aisyah Zafirah, M. D.;
Roselina, K.;
Jinap, S.;
Norhayati, H.

Publication type:

Article

Effect of cocoa bean drying methods on polycyclic aromatic hydrocarbons contamination in cocoa butter.

Published in:

International Food Research Journal, 2012, v. 19, n. 4, p. 1589

By:

Misnawi

Publication type:

Article

Improvement of industrial processes in Colombia. Case study: Cocoa pressing process in a chocolate factory.

Published in:

Chemical Engineering Research & Design: Transactions of the Institution of Chemical Engineers Part A, 2022, v. 183, p. 307, doi. 10.1016/j.cherd.2022.05.013

By:

Melo, Liceth J.;
Orjuela, Alvaro;
Guerrero, Elmer

Publication type:

Article

Antagonistic Activity of Cellulase-Producing Yeasts Isolated from Cocoa Fermentation Against Pathogenic Molds Collected from Damaged Cocoa Fruits.

Published in:

KnE Life Sciences, 2024, p. 85, doi. 10.18502/kls.v8i1.15401

By:

Dalia Sukmawati;
Alika Firhandini;
Umi Khumaiya;
Dwi Ayu Komsiatun;
Syifa Aulia Gunadi;
Atin Supiyani;
Dwi Ningsih Susilowati;
Shabrina Nida Al Husna;
Hesham El Enshasy;
Daniel Joe Dailin;
Catur Sriherwanto

Publication type:

Article

Yeast strains do have an impact on the production of cured cocoa beans, as assessed with Costa Rican Trinitario cocoa fermentation processes and chocolates thereof.

Published in:

Frontiers in Microbiology, 2023, p. 01, doi. 10.3389/fmicb.2023.1232323

By:

Van de Voorde, Dario;
Díaz-Muñoz, Cristian;
Hernandez, Carlos Eduardo;
Weckx, Stefan;
De Vuyst, Luc

Publication type:

Article

Effects of flavanols and procyanidins-rich cocoa consumption on metabolic syndrome: an update review (2013-2023).

Published in:

Bioscience, Biotechnology & Biochemistry, 2024, v. 88, n. 4, p. 352, doi. 10.1093/bbb/zbae011

By:

Kumar, Sharvintha Salaish;
Jalil, Abbe Maleyki Mhd;
Hussin, Napisah;
Daud, Zulfitri 'Azuan Mat;
Ismail, Amin

Publication type:

Article

Comparative study of cytotoxic and cytoprotective activities of cocoa products affected by their cocoa solids content and bioactive composition.

Published in:

European Food Research & Technology, 2012, v. 234, n. 1, p. 173, doi. 10.1007/s00217-011-1632-4

By:

Belščak-Cvitanović, Ana;
Durgo, Ksenija;
Gačina, Tea;
Horžić, Dunja;
Franekić, Jasna;
Komes, Draženka

Publication type:

Article

An Empirical Investigation into the Costs and Benefits from Moving up the Supply Chain: The Case of Ghana Cocoa.

Published in:

2011

By:

Pinnamang-Tutu, Adwoa;
Armah, Stephen E.

Publication type:

Case Study

Effects of convective and microwave roasting on the physicochemical properties of cocoa beans and cocoa butter extracted from this material.

Published in:

Grasas y Aceites, 2011, v. 62, n. 4, p. 467, doi. 10.3989/gya.114910

By:

Krysiak, W.

Publication type:

Article

Physical Properties of Chocolates Enriched with Untreated Cocoa Bean Shells and Cocoa Bean Shells Treated with High-Voltage Electrical Discharge.

Published in:

Sustainability (2071-1050), 2021, v. 13, n. 5, p. 2620, doi. 10.3390/su13052620

By:

Barišić, Veronika;
Petrović, Jovana;
Lončarević, Ivana;
Flanjak, Ivana;
Šubarić, Drago;
Babić, Jurislav;
Miličević, Borislav;
Doko, Kristina;
Blažić, Marijana;
Ačkar, Đurđica;
Rosen, Marc A.;
Testa, Riccardo

Publication type:

Article

How Healthy Is It to Fortify Cocoa-Based Products with Cocoa Flavanols? A Comprehensive Review.

Published in:

Antioxidants, 2023, v. 12, n. 7, p. 1376, doi. 10.3390/antiox12071376

By:

Palma-Morales, Marta;
Melgar-Locatelli, Sonia;
Castilla-Ortega, Estela;
Rodríguez-Pérez, Celia

Publication type:

Article

Acceleration of polymorphic transition of cocoa butter and cocoa butter equivalent by addition of d-limonene.

Published in:

European Journal of Lipid Science & Technology, 2016, v. 118, n. 5, p. 716, doi. 10.1002/ejlt.201400557

By:

Miyasaki, EriksEN Koji;
Santos, Camilia Aoyagui dos;
Vieira, Luana Reis;
Ming, Chiu Chih;
Calligaris, Guilherme A.;
Cardoso, Lisandro Pavie;
Gonçalves, LirENy Aparecida Guaraldo

Publication type:

Article

HOW DOES COCOA WASTE AFFECT HEALTH? A SYSTEMATIC REVIEW.

Published in:

Acta Scientiarum Polonorum. Technologia Alimentaria, 2023, v. 22, n. 4, p. 441, doi. 10.17306/j.afs.1187

By:

Irma, Rita;
Amiruddin, Ridwan;
Jafar, Nurhaedar;
Wahiduddin;
Alam, Gemini;
Sudargo, Toto;
Nasir, Sudirman;
Moedjiono, Apik Indarty

Publication type:

Article

Preservation of Cocoa Antioxidant Activity, Total Polyphenols, Flavan-3-ols, and Procyanidin Content in Foods Prepared with Cocoa Powder.

Published in:

Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 6, p. C456, doi. 10.1111/j.1750-3841.2009.01226.x

By:

STAHL, L.;
MILLER, K. B.;
APGAR, J.;
SWEIGART, D. S.;
STUART, D. A.;
MCHALE, N.;
OU, B.;
KONDO, M.;
HURST, W. J .

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

Lead Contamination in Cocoa and Cocoa Products: Isotopic Evidence of Global Contamination.

Published in:

Environmental Health Perspectives, 2005, v. 113, n. 10, p. 1344, doi. 10.1289/ehp.8009

By:

Rankin, Charley W.;
Nriagu, Jerome O.;
Aggarwal, Jugdeep K.;
Arowolo, Toyin A.;
Adebayo, Kola;
Flegal, A. Russell

Publication type:

Article

USE OF COCOA SHELL IN INSTANT COCOA POWDERS – RESEARCH OF DIFFERENT HYDROCOLLOID ADDITIONS AND DRYING TECHNIQUES.

Published in:

Food in Health & Disease / Hrana u Zdravlju i Bolesti, 2022, v. 11, n. 2, p. 50

By:

Barišić, Veronika;
Ačkar, Đurđica;
Lamešić, Sandra;
Grbeš, Josipa;
Škrabal, Svjetlana;
Flanjak, Ivana

Publication type:

Article

Cocoa Bean Shells: A Potential Chocolate Replacement in Food Production.

Published in:

International Journal on Advanced Science, Engineering & Information Technology, 2025, v. 15, n. 1, p. 147, doi. 10.18517/ijaseit.15.1.20270

By:

Fetriyuna, Fetriyuna;
Djali, Mohamad;
Rafi, Afif Ziyadi;
Nurunnisa, Delfina Awalia;
Purwestri, Ratna Chrismiari

Publication type:

Article

Structural and Vibrational Investigations of Mixtures of Cocoa Butter (CB), Cocoa Butter Equivalent (CBE) and Anhydrous Milk Fat (AMF) to Understand Fat Bloom Process.

Published in:

Applied Sciences (2076-3417), 2022, v. 12, n. 13, p. N.PAG, doi. 10.3390/app12136594

By:

Hadri, Mustapha El;
Bresson, Serge;
Lecuelle, Albane;
Bougrioua, Fatiha;
Baeten, Vincent;
Nguyen, Van Hung;
Faivre, Vincent;
Courty, Matthieu

Publication type:

Article

Biomolecules extraction from coffee and cocoa by‐ and co‐products using deep eutectic solvents.

Published in:

Journal of the Science of Food & Agriculture, 2020, v. 100, n. 1, p. 81, doi. 10.1002/jsfa.9996

By:

Ruesgas‐Ramón, Mariana;
Suárez‐Quiroz, Mirna L;
González‐Ríos, Oscar;
Baréa, Bruno;
Cazals, Guillaume;
Figueroa‐Espinoza, Maria C;
Durand, Erwann

Publication type:

Article

Calorimetric approach for the evaluation of chocolate anti-blooming agents' potentialities following the cocoa butter/milk fat paradigm.

Published in:

Journal of Thermal Analysis & Calorimetry, 2025, v. 150, n. 3, p. 1617, doi. 10.1007/s10973-024-13955-2

By:

Saitta, Francesca;
Mangano, Enrico;
Signorelli, Marco;
Fessas, Dimitrios

Publication type:

Article

Circular bioeconomy for cocoa by-product industry: Development of whey protein-cocoa bean shell concentrate particles obtained by spray-drying and freeze-drying for commercial applications.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2024, v. 146, p. 38, doi. 10.1016/j.fbp.2024.05.003

By:

Valencia, Alexandra;
Elías-Peñafiel, Carlos;
Encina-Zelada, Christian R.;
Anticona, Mayra;
Ramos-Escudero, Fernando

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

Cocoa By-Products: Characterization of Bioactive Compounds and Beneficial Health Effects.

Published in:

Molecules, 2022, v. 27, n. 5, p. 1625, doi. 10.3390/molecules27051625

By:

Soares, Thiago F.;
Oliveira, M. Beatriz P. P.

Publication type:

Article

Cocoa Shell as a Step Forward to Functional Chocolates—Bioactive Components in Chocolates with Different Composition.

Published in:

Molecules, 2020, v. 25, n. 22, p. 5470, doi. 10.3390/molecules25225470

By:

Barišić, Veronika;
Stokanović, Milica Cvijetić;
Flanjak, Ivana;
Doko, Kristina;
Jozinović, Antun;
Babić, Jurislav;
Šubarić, Drago;
Miličević, Borislav;
Cindrić, Ines;
Ačkar, Đurđica

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

Cocoa Shell: A By-Product with Great Potential for Wide Application.

Published in:

Molecules, 2018, v. 23, n. 6, p. 1404, doi. 10.3390/molecules23061404

By:

Panak Balentić, Jelena;
Ačkar, Đurđica;
Jokić, Stela;
Jozinović, Antun;
Babić, Jurislav;
Miličević, Borislav;
Šubarić, Drago;
Pavlović, Nika

Publication type:

Article

Use of phenolic compounds from cocoa pod-husks (Theobroma cacao L.) as inhibitors of Salmonella spp. in fresh cheese produced in Manabí, Ecuador.

Published in:

Revista Facultad Nacional de Agronomía Medellín, 2021, v. 74, n. 3, p. 9715, doi. 10.15446/rfnam.v74n3.90287

By:

Santacruz, Stalin;
Medrano, Pablo

Publication type:

Article

Is kola Tree the Enemy of Cocoa? A Critical Analysis of Agroforestry Recommendations Made to Ivorian Cocoa Farmers.

Published in:

Human Ecology: An Interdisciplinary Journal, 2018, v. 46, n. 2, p. 159, doi. 10.1007/s10745-018-9975-0

By:

Sanial, Elsa;
Ruf, François

Publication type:

Article

Exploring the Capability of Yeasts Isolated from Colombian Fermented Cocoa Beans to Form and Degrade Biogenic Amines in a Lab-Scale Model System for Cocoa Fermentation.

Published in:

Microorganisms, 2021, v. 9, n. 1, p. 28, doi. 10.3390/microorganisms9010028

By:

Delgado-Ospina, Johannes;
Acquaticci, Laura;
Molina-Hernandez, Junior Bernardo;
Rantsiou, Kalliopi;
Martuscelli, Maria;
Kamgang-Nzekoue, Astride Franks;
Vittori, Sauro;
Paparella, Antonello;
Chaves-López, Clemencia

Publication type:

Article

Study to Determine Levels of Cadmium in Cocoa Crops Applied to Inland Areas of Peru: "The Case of the Campo Verde-Honoria Tournavista Corridor".

Published in:

Agronomy, 2020, v. 10, n. 10, p. 1576, doi. 10.3390/agronomy10101576

By:

Rosales-Huamani, Jimmy Aurelio;
Breña-Ore, Jorge Luis;
Sespedes-Varkarsel, Svitlana;
Huamanchumo de la Cuba, Luis;
Centeno-Rojas, Luis;
Otiniano-Zavala, Alonso;
Andrade-Choque, Joseps;
Valverde-Espinoza, Santiago;
Castillo-Sequera, Jose Luis

Publication type:

Article

PROFIL AROMA DAN MUTU SENSORI CITARASA PASTA KAKAO UNGGULAN DARI BEBERAPA DAERAH DI INDONESIA.

Published in:

Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2014, v. 25, n. 1, p. 106, doi. 10.6066/jtip.2014.25.106

By:

Kusumaningrum, Intan;
Wijaya, C. Hanny;
Kusnandar, Feri;
Misnawi;
Tunjung Sari, Ariza Budi

Publication type:

Article

Preparation and evaluation of functional cocoa‐free spread alternatives from different sources.

Published in:

Food Science & Nutrition, 2024, v. 12, n. 6, p. 4299, doi. 10.1002/fsn3.4095

By:

Smuda, Sayed Saad;
Mohammed, Amera T.;
Tsakali, Efstathia;
Van Impe, Jan F. M.;
Marie, Asmaa M.

Publication type:

Article

Cocoa bean shell waste as potential raw material for dietary fiber powder.

Published in:

International Journal of Recycling of Organic Waste in Agriculture, 2019, v. 8, p. 485, doi. 10.1007/s40093-019-0271-9

By:

Handojo, Lienda;
Triharyogi, Harry;
Indarto, Antonius

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

Agriculture supply chain performance and added value of cocoa: a study in Kare Village, Indonesia.

Published in:

Bulgarian Journal of Agricultural Science, 2021, v. 27, n. 3, p. 487

By:

Indah, Pawana Nur;
Setiawan, Risqi Firdaus;
Hendrarini, Hamidah;
Yektingsih, Endang;
Sunarsono, Rifan Jefri

Publication type:

Article