Fermentation of Cocoa (Theobroma cacao L.) Pulp by Laetiporus persicinus Yields a Novel Beverage with Tropical Aroma
V Klis, E Pühn, JJ Jerschow, MA Fraatz, H Zorn - Fermentation, 2023 - mdpi.com
Cocoa pulp represents an interesting by-product of cocoa production, with an appealing
flavor. We developed a non-alcoholic beverage via the submerged fermentation of 10 …
flavor. We developed a non-alcoholic beverage via the submerged fermentation of 10 …
[HTML][HTML] Thermal stabilisation of cocoa fruit pulp—Effects on sensory properties, colour and microbiological stability
TB Haase, S Naumann-Gola, E Ortner, H Zorn… - Current Research in …, 2023 - Elsevier
To improve cocoa pulp's shelf-life, preservation processes are necessary while maintaining
the quality of the pulp. We applied pasteurisation and UHT-treatment and investigated …
the quality of the pulp. We applied pasteurisation and UHT-treatment and investigated …
[PDF][PDF] Current Research in Food Science
TB Haase, S Naumann-Gola… - … Research in Food …, 2023 - publica-rest.fraunhofer.de
To improve cocoa pulp's shelf-life, preservation processes are necessary while maintaining
the quality of the pulp. We applied pasteurisation and UHT-treatment and investigated …
the quality of the pulp. We applied pasteurisation and UHT-treatment and investigated …
Effects of Predrying and Spontaneous Fermentation Treatments on Nib Acidification, Fermentation Quality, and Flavour Attributes of Ghanaian Cocoa (Theobroma …
Cocoa bean acidification, fermentation, and flavour quality are intricately shaped by pulp
preconditioning and fermentation treatments. This study investigates the impact of predrying …
preconditioning and fermentation treatments. This study investigates the impact of predrying …
[HTML][HTML] Effect of Partial pulp removal and fermentation duration on drying behavior, nib acidification, fermentation quality, and flavor attributes of Ghanaian cocoa …
The study investigated the impact of partial pulp removal (PPR) and fermentation duration
(FD) on drying behavior, quality attributes and flavor profile of cocoa beans. The research …
(FD) on drying behavior, quality attributes and flavor profile of cocoa beans. The research …
Reducing dead time and improving flavour profile by pulp conditioning of cacao beans
MP López, BL Botina, MC García, EM Rico… - … and Processing-Process …, 2022 - Elsevier
In the cacao industry changes in basic operations like treatment of the raw material have a
great impact on reducing dead times, and final product quality. This study evaluated two …
great impact on reducing dead times, and final product quality. This study evaluated two …
Is there a need for Bradyrhizobium yuanmingense and B. japonicum reinoculation in subsequent cropping seasons under smallholder farmers' conditions?
Reliable information on the persistence of rhizobium in soil in the absence of host between
growing periods is important in deciding whether inoculation on the same plot in subsequent …
growing periods is important in deciding whether inoculation on the same plot in subsequent …
Demucilaging Freshly Stored Seeds of Cocoa (Theobroma cacao L.) Improves Seedling Emergence and Growth
Fresh seeds of cocoa (Theobroma cacao L.) are covered by a large amount of mucilage,
which plays important ecological roles. However, for stored seeds, mucilage can adversely …
which plays important ecological roles. However, for stored seeds, mucilage can adversely …
[HTML][HTML] Cambios fisicoquímicos en la fermentación y secado de materiales de cacao en Colombia
MP López-Hernández, J Criollo-Nuñez - Ciencia en Desarrollo, 2022 - scielo.org.co
Los procesos postcosecha en los granos de cacao son determinantes para el desarrollo de
aromas específicos. Sin embargo, dichas reacciones están supeditadas a las características …
aromas específicos. Sin embargo, dichas reacciones están supeditadas a las características …
[HTML][HTML] Effect of the maturity stage, genotype, and geographical location on the physicochemical characteristics of the cocoa bean during fermentation
MP López-Hernández, SE Melo-Martinez… - Ingeniería y …, 2023 - scielo.org.co
An essential aspect of competing in the world market is the quality of the cocoa bean, which
is influenced by different factors ranging from genetics to post-harvest processes. The aim of …
is influenced by different factors ranging from genetics to post-harvest processes. The aim of …