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Research Documents: Post Harvest

  • Sessa, D.J. Derivation of a cocoa butter equivalent from jojoba transesterified ester via a differential scanning calorimetry index. Journal Science Food Agriculture, vol. 72, p. 295-298, 1996

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  • Çiftçi, O.N., Fadiloğlu, S., Kowalski, B., Göğüş, F. Síntesis de los triacilglicéridos de la manteca de cacao mediante un sistema modelo de acidolisis. Grasas y Aceites, vol. 59, No 4, p. 316-320, 2008

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  • Anvoh, K.Y.B.; Zoro Bi, A.; Gnakri, D. Production and Characterization of Juice from Mucilage of Cocoa Beans and its Transformation into Marmalade. Pakistan Journal of Nutrition, vol. 8, p. 129-133, 2009

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  • Zahouli, G.I.B., Tagro Guehi, S., Monké Fae, A., Ban-Koffi, L., Gnopo Nemlin, J. Effect of Drying Methods on the Chemical Quality Traits of Cocoa Raw Material. Advance Journal of Food Science and Technology, vol. 2, p. 184-190, 2010.

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  • Guehi, T.S., Dabonne, S., Ban-Koffi, L., Dabonne, S., Ban-Koffi, L., Kra Kedjebo, D., Zahouli, G.I.B. Effect of Turning Beans and Fermentation Method on the Acidity and Physical Quality of Raw Cocoa Beans. Advance Journal of Food Science and Technologyvol. 2, p. 163-171, 2010.

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  • Erukainure, O.L., Egagah, T.I., Bolaji, P.T., Ajiboye, A.J. Development and quality assessment of date chocolate products. American Journal of Food Technology, vol. 5, p. 324-330, 2010.

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  • Dembele, A. ; Coulibaly, A. ; Traoré, SK. ; Mamadou, K. ; Silué, N. ; Abba Touré, A. Détermination du niveau de contamination de l’ochratoxine A (OTA) dans les fèves de cacao à l’exportation. Tropicultura, vol. 27, p. 26-30, 2009.

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  • Jiménez Vera, R., González Cortés, N., Magaña Contreras, A., Corona Cruz, A. Evaluación microbiológica y sensorial de fermentados de pozol blanco, con cacao (Theobroma cacao) y coco (Cocos nucifera) Revista Venezolana de Ciencia y Tecnología de Alimentos, vol. 1, p. 070-080,2010.

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  • Hii, C.L., Law, C.L., Cloke, M. Determination of Effective Diffusivity of Cocoa Beans using Variable Diffusivity Model. Journal of Applied Sciences, Vol. 9, p. 3116-3120, 2009.

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  • Cleenwerck, I., Gonzalez, A., Camu, N. Engelbeen, K., DeVos, P., DeVuyst, L. Acetobacter fabarum sp. Nov., an acetic acid bacterium from a Ghanaian cocoa bean heap fermentation. International Journal of Systematic Evolutionary Microbiology, vol. 58, p. 2180-2185, 2008.

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