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 …

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 …

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 …

Cocoa bean acidification, fermentation, and flavour quality are intricately shaped by pulp
preconditioning and fermentation treatments. This study investigates the impact of predrying …

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 …

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 …

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 …

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 …

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 …

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 …