Ngā hua rapu - "Cocoa fermentation"

Bioactive compounds in different cocoa (Theobroma cacao, L) cultivars during fermentation

Ngā marau: Bioactive compounds in different cocoa (Theobroma cacao, L) cultivars during fermentation

Cocobiota , implications for human health

Ngā marau: Cocobiota , implications for human health

Effect of roasting conditions on the browning index and appearance properties of pulp pre-conditioned and fermented cocoa theobroma cacao beans

Ngā marau: Effect of roasting conditions on the browning index and appearance properties of pulp pre-conditioned and fermented cocoa theobroma cacao beans

Dynamics of cocoa bean pulp degradation during cocoa bean fermentation , effects of yeast starter culture addition

Ngā marau: Dynamics of cocoa bean pulp degradation during cocoa bean fermentation , effects of yeast starter culture addition

Efecto de la fermentacin̤ sobre la actividad antioxidante de diferentes clones de cacao colombiano

Ngā marau: Efecto de la fermentacin̤ sobre la actividad antioxidante de diferentes clones de cacao colombiano

Microorganismos y chocolate

Ngā marau: Microorganismos y chocolate

Cocoa polyphenols , can we consider cocoa and chocolate as potential functional food?

Ngā marau: Cocoa polyphenols , can we consider cocoa and chocolate as potential functional food?

Impact of a microbial cocktail used as a starter culture on cocoa fermentation and chocolate flavor

Ngā marau: Impact of a microbial cocktail used as a starter culture on cocoa fermentation and chocolate flavor

Improvement of cocoa beans fermentation by LAB starter addition

Ngā marau: Improvement of cocoa beans fermentation by LAB starter addition

Mejoramiento del proceso de fermentacin̤ del cacao (Theobroma cacao L.) variedad nacional y variedad CCN51

Ngā marau: Mejoramiento del proceso de fermentacin̤ del cacao (Theobroma cacao L.) variedad nacional y variedad CCN51

Influence of fermentation and drying materials on the contamination of cocoa beans by ochratoxin A

Ngā marau: Influence of fermentation and drying materials on the contamination of cocoa beans by ochratoxin A

Influencia de la fermentacin̤ y el secado al sol sobre las caracters̕ticas del grano de cacao TSH 565 e ICS 60

Ngā marau: Influencia de la fermentacin̤ y el secado al sol sobre las caracters̕ticas del grano de cacao TSH 565 e ICS 60

Effect of drying methods on the chemical quality traits of cocoa raw material

Ngā marau: Effect of drying methods on the chemical quality traits of cocoa raw material

Efecto del aǫ y tiempo de fermentacin̤ sobre las caracters̕ticas qum̕icas del cacao Porcelana

Ngā marau: Efecto del aǫ y tiempo de fermentacin̤ sobre las caracters̕ticas qum̕icas del cacao Porcelana

Evaluacin̤ de ocratoxina a en theobroma cacao L. <U+0093>cacao blanco<U+0094> durante el proceso de cosecha, fermentado, secado y almacenado

Ngā marau: Evaluacin̤ de ocratoxina a en theobroma cacao L. <U+0093>cacao blanco<U+0094> durante el proceso de cosecha, fermentado, secado y almacenado

Efecto del tostado sobre las propiedades fs̕icas, fisicoqum̕icas, composicin̤ proximal y perfil de c̀idos grasos de la manteca de granos de cacao del estado Miranda, Venezuela

Ngā marau: Efecto del tostado sobre las propiedades fs̕icas, fisicoqum̕icas, composicin̤ proximal y perfil de c̀idos grasos de la manteca de granos de cacao del estado Miranda, Venezuela