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Research Documents: Post Harvest

  • 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.

  • Hurst, W.J., Krake, S.H., Bergmeier, S.C., Payne, M.J., Miller, K.B., Stuart, D.A. Impact of fermentation, drying, roasting and Dutch processing on flavan-3-ol stereochemistry in cacao beans and cocoa ingredients.Chem. Cent. J., Sep 14; 5 (1):53, 2011. [Epub ahead of print].

  • Zarić, D. B., Pajin, B.S., Rakin, M.B., Seres, Z.I.,; Dokic, L.P., Tomic, J.M. Effect of soya milk on nutritive, antioxidative, reological and textural properties of chocolate produced in a ball mill. Hemijska Industrija, vol. 65, p. 563-573, 2011, (Serbian with English Abstract).

  • Teixeira, M.F.S, Andrade, J.S., Fernandes, O.C.C., Duŕan, N., Lima Filho, J.L. Quality attributes of Cupuaçu juice in response to treatment with crude enzyme extract produced by Aspergillus japonicas.

  • Anang, B.J., Fordjour, E., Fiatusey Boateng, V. Farmers’ Management Practices and the Quality of Cocoa Beans in Upper Denkyira District of Ghana. Asian Journal of Agricultural Sciences, vol. 3, p. 487-491, 2011.

  • Ribeiro, A. P. B. ; Corrêa Basso, R. ; Gonçalves, L. A.G. ; Gioielli, L. A. ; Oliveira dos Santos, A. ; Pavie Cardoso, L. ; Guenter Kieckbusch, T. Physicochemical properties of Brazilian cocoa butter and industrial blends. Part II Microstructure, polymorphic behavior and crystallization characteristics. Grasas y Aceites, vol. 63, p. 89-99, 2012.

  • Ribeiro, A. P. B. ; Claro da Silva, R. ; Gioielli, L. A. ; de Almeida Gonçalves, M. I.; Grimaldi, R. ; Gonçalves, L.A.G. ; Guenter Kieckbusch, T. Physico-chemical properties of Brazilian cocoa butter and industrial blends. Part I Chemical composition, solid fat content and consistency. Grasas y Aceites, vol. 63, p. 79-88, 2012.

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