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Research Documents: Post Harvest

  • Saxena, R.K., Misra, S., Rawat, I., Gupta, P., Dutt, K., Parmar, V.S. Production of 1, 3 regiospecific lipase from Bacillus sp. RK-3: Its potential to synthesize Cocoa Butter Substitute. Malaysian Journal of Microbiology, vol. 7, p. 41-48, 2011.

  • Suparjo, K.G.W., E. B. Laconib, E.B., Mangunwidjajac, D. Performa Kambing yang Diberi Kulit Buah Kakao Terfermentasi. Goat Performance Fed with Fermented Cocoa Pod Husk. Media Peternakan, April 2011, hlm. 35-41.

  • Wandan, E.N,, Elleingand, E.F., Ndouba, A.M. A screening for benzo[a]pyrène in cocoa beans subjected to different drying methods during on farm processing. International Journal of Engineering Science and Technology, vol. 3, p. 3621-3630, 2011.

  • Turcotte, A.M., Scott, P.M. Ochratoxin A in cocoa and chocolate sampled in Canada. Food Addit. Contam. Part A. Chem. Anal. Control Expo. Risk Assess. 2011, Vol. 28, p. 762-766.

  • Lefeber, T., Janssens, M., Camu, N., De Vuyst, L. Kinetic analysis of strains of lactic acid bacteria and acetic acid bacteria in cocoa pulp simulation media toward development of a starter culture for cocoa bean fermentation. Appl. Environ. Microbiol., 2010 Dec;76(23):7708-16.

  • Carvalho dos Santos, T., Abreu Filho, G., Onorio Rocha, T.J., Franco, Semina, M. Application of solid state fermentation on the cocoa bran (Theobroma Cacao L.): producing ligninases. Ciências Exatas e Tecnológicas, 2011, vol. 32, p. 87-96.

  • Adamafio, N.A, F. Ayombil, F., Tano-Debrah, K. Microbial Detheobromination of Cocoa (Theobroma cacao) Pod Husk. Asian Journal of Biochemistry, 2011, vol. 6, p. 200-207.

  • Krysiak, W. Effects of convective and microwave roasting on the physicochemical properties of cocoa beans and cocoa butter extracted from this material. Grasas y Aceites, vol. 62, p. 467-478, 2011.

  • Samah, O.A., Sias, S., Hua, Y.G., Hussin, N.N. Production of ethanol from cocoa pod hydrolysate. ITB J. of Science, vol. 43, p. 87-94, 2011.

  • Nightingale, L.M., Lee, S-Y., Engeseth, N.J. Impact of Storage on Dark Chocolate: Texture and Polymorphic Changes. Journal of Food Science, vol. 76, Nr. 1, 2011.

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