A combined metagenomics and metatranscriptomics approach to unravel Costa Rican cocoa box fermentation processes reveals yet unreported microbial species …
M Verce, J Schoonejans… - Frontiers in …, 2021 - frontiersin.org
Cocoa fermentation is the first step in the post-harvest processing chain of cocoa and is
important for the removal of the cocoa pulp surrounding the beans and the development of …
important for the removal of the cocoa pulp surrounding the beans and the development of …
Optimization of cacao beans fermentation by native species and electromagnetic fields
TM Guzmán-Armenteros, LA Ramos-Guerrero… - Heliyon, 2023 - cell.com
Acid and bitter notes of the cocoa clone Cacao Castro Naranjal 51 (CCN 51) negatively
affect the final quality of the chocolate. Thence, the fermentative process of cocoa beans …
affect the final quality of the chocolate. Thence, the fermentative process of cocoa beans …
[HTML][HTML] Microbes associated with spontaneous cacao fermentations-A systematic review and meta-analysis
AJ Taylor, E Cardenas-Torres, MJ Miller… - Current Research in …, 2022 - Elsevier
Chocolate is a product of the fermentation of cacao beans. Performed on-farm or at local
cooperatives, these are spontaneous cacao fermentations (SCFs). To better understand …
cooperatives, these are spontaneous cacao fermentations (SCFs). To better understand …
Geographic Distribution of Authors Contributed to Applied Food Biotechnology (2014-2023)
M Moslemi - Applied Food Biotechnology - journals.sbmu.ac.ir
In this editorial article, nationality of the authors from establishment of Applied Food
Biotechnology from 2014 to the present time has been overviewed. The editorial board …
Biotechnology from 2014 to the present time has been overviewed. The editorial board …
Efecto de los campos electromagnéticos en la activación de cepas autóctonas del grano de cacao durante la fermentación controlada.
TM Guzmán Armenteros - 2023 - bibdigital.epn.edu.ec
Theobroma cacao CCN 51 has become popular for its high yield and pest resistance.
However, its pronounced acidity and astringency pose a challenge to market acceptance …
However, its pronounced acidity and astringency pose a challenge to market acceptance …
isolasi dan karakterisasi isolat bakteri indigenous pemfermentasi pulp tiga varietas kakao (Theobroma cacao L.)(Isolation and Characterizations of Indigenous …
Cocoa fermentation is a biochemistry process that involving some potential indigenous
bacteria found in pulp of cocoa. These indigenous bacteria utilize nutrients contained in …
bacteria found in pulp of cocoa. These indigenous bacteria utilize nutrients contained in …
Potensi Mikrobiota Indigenous Pulp Tiga Varietas Kakao (Theobroma Cacao L.) Sebagai Starter Dalam Fermentasi Biji Kakao
Kakao (Theobroma cacao, L.) merupakan salah satu komoditi utama dan andalan ekspor
non migas Indonesia. TSH 858, Scavina dan ICS 60 merupakan tiga varietas kakao yang …
non migas Indonesia. TSH 858, Scavina dan ICS 60 merupakan tiga varietas kakao yang …