The quest to develop a performant starter culture mixture to be applied in cocoa fermentation
processes started in the 20th century, aiming at achieving high‐quality, reproducible …

During the fermentation of cocoa beans, the yeasts produce volatile organic compounds
(VOCs). Through reactions associated with amino acid metabolism, yeasts generate …

Hanseniaspora opuntiae is a commonly found yeast species in naturally fermenting cocoa
pulp-bean mass, which needed in-depth investigation. The present study aimed at …

Specialty coffee can be developed by the application of explicit microorganisms or starters to
obtain desired fermentation. In the present study, natural fermentation (NF) of Arabica coffee …

The reduction of saturated fats in baked products has become an important unit operation in
the food industry due to the consumers' demand for healthy foods low in saturated fat. In this …

Cocoa bean fermentation is an important process because during this process, aroma
compounds are produced, the astringency decreases, and the embryo dies. The …

In current systems, the fermentation spontaneous process produces fermented beans of
heterogeneous quality due to the fermentation time. This study demonstrated that the …

An economical technique to obtain functional black gram flour was investigated, with
reduced anti-nutritional factors, increased antioxidants, and improved technological …

Microbial activity during spontaneous fermentation in alcoholic beverages have driven in
developing the chemical and aromatic characteristic of products but not clear in apricot …

Cocoa fermentation is an essential process that produces flavor precursors. However, many
small farmers in Indonesia directly dry their cocoa beans without fermentation due to low …