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Research Documents: Post Harvest

  • Pajin, B., Zarić, D., Dokić, L., Šereš, Z., Šoronja-Simović, D., Omorjan, R., Lončarević, I. Influence of emulsifiers on the optimization of processing parameters of refining milk chocolate in the ball mill. Acta Periodica Technologica, vol. 2011, Issue 42, p. 101-110, 2011.

  • Borhan, R-H., Said, M., Sahri, M.M. Enzymatic interesterification of palm products for producing low calorie cocoa butter substitutes. Journal of Applied Sciences, vol. 11, p. 3750-3754, 2011

  • Syamsiro, M. Saptoadi, H., Tambunan, B.H. Experimental Investigation on Combustion of Bio-Pellets from Indonesian Cocoa Pod Husk. Asian Journal of Applied Sciences, 4: 712-719, 2011.

  • Schmarr, H.-G., Engel, K.-H. Analysis and stereodifferentiation of linalool in Theobroma cacao and cocoa products using enantioselective multidimensional gas chromatography. European Food Research and Technology, pp. 1-8, 2012. Article in Press.

  • Ogah, C. O., T.obebe, O. Caffeine Content of Cocoa and Coffee Beverages in Lagos, Nigeria. Journal of Innovative Research in Engineering and Sciences, vol. 3, p. 404-411, 2012.

  • Musa, N.A. Drying characterlistics of cocoa beans using an artificial dryer. Research Journal Applied Sciences, vol. 7, pp. 194-197, 2012.

  • Menezes, S.P., Dos Santos, J.L., Cardoso, T.H., Pirovani, C.P., Micheli, F., Noronha, F.S., Alves, A.C., Faria, A.M., da Silva Gesteira, A. Evaluation of the allergenicity potential of TcPR-10 protein from Theobroma cacao. PLoS One. 2012;7(6):e37969. Epub 2012 Jun 29.

  • Lima, L.J.R., van der Velpen, V., Wolkers-Rooijackers, J., Kamphuis, H.J., Zwietering, M.H., Nouta, M.J.R. Microbiota Dynamics and Diversity at Different Stages of Industrial Processing of Cocoa Beans into Cocoa Powder. Appl. Environ. Microbiol., vol. 78(8):2904, 2012. DOI:10.1128/AEM.07691-11.

  • Khuda, S., Slate, A., Pereira, M., Al-Taher, F., Jackson, L., Diaz-Amigo, C., Bigley, E.C. 3rd, Whitaker, T., Williams, K. Effect of processing on recovery and variability associated with immunochemical analytical methods for multiple allergens in a single matrix: dark chocolate. J Agric Food Chem. 2012 May 2;60(17):4204-11. Epub 2012 Apr 18.

  • Afoakwa, E.O., Quao, J., Takrama, F.S., Budu, A.S., Saalia, F.K. Changes in total polyphenols, o-diphenols and anthocyanin concentrations during fermentation of pulp pre-conditioned cocoa (Theobroma cacao) beans. International Food Research Journal, 19 (3), pp. 1071-1077, 2012.

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