Fermented foods (FFs) are part of the cultural heritage of several populations, and their
production dates back 8000 years. Over the last~ 150 years, the microbial consortia of many …

Cocoa beans are the basic ingredient to produce chocolate and its derivatives, including
cosmetics, foods, and pharmaceutical products. The quality of cocoa beans is greatly …

The Indonesian government has implemented a policy of exporting cocoa beans through the
Minister of Finance Regulation No. 67/PMK. 011/2010 to stimulate the growth of the …

The study investigated the behavior of seventeen amino acids during spontaneous (SF) and
starter culture (SC) fermentation of Criollo cocoa beans from Copallín, Guadalupe and …

Understanding the effects of electromagnetic fields is crucial in the fermentation of cocoa
beans, since through precise control of fermentation conditions the sensory and nutritional …

The pulp of the cocoa fruit still has not economically viable yet. Its potency to be processed
into fruit syrup is expected to increase its value added. Local sugar from palm and canes is …

People's plantations rarely undergo fermentation since the selling price of fermented cocoa
beans is uncompetitive and over lengthy fermentation periods. Investments in cocoa bean …

The seed oil of Carapa guianensis, known as Crabwood oil (CWO) and its fractionation was
studied, focussing on chemical composition and physicochemical functionality. Compounds …

This study aimed to evaluate the effect of oscillating magnetic fields (OMF) on the kinetic
growth of the core microbial communities of the Collections Castro Naranjal (CCN 51) cocoa …