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Research Documents: Post Harvest

  • Fernandes, A.R., Dario, M.F., Pindo, C.A.S.O., Kaneko, T.M., Baby, A.R., Velasco, M.V.R. Stability evaluation of organic lip lalm. Brazilian Journal of Pharmaceutical Sciences, 49 (2), pp. 293-299, 2013.

  • Amir, I.Z., Hanida, H.S., Syafiq, A. Development and physical analysis of high fiber bread incorporated with cocoa (Theobroma cacao sp.) pod husk powder. International Food Research J., vol. 20 (3), p. 1301-1305, 2013.

  • Afoakwa, E.O., Kongor, J.E., Takrama, J.F., Budu, A.S. Changes in acidification, sugars and mineral composition of cocoa pulp during fermentation of pulp pre-conditioned cocoa (Theobroma cacao) beans. International Food Research Journal, vol. 20 (3), p. 1215-1222, 2013.

  • Adamafio, N.A. Theobromine toxicity and remediation of cocoa by-products: An overview. Journal of Biological Sciences, 13 (7), pp. 570-576, 2013.

  • Zzaman, W.; Yang, T.A. Effect of Superheated Steam and Convection Roasting on Changes in Physical Properties of Cocoa Bean (Theobroma cacao). Food science and technology research; vol. 19 (2); p. 181-186, 2013.

  • Turcotte, A.-M., Scott, P.M., Tague, B. Analysis of cocoa products for ochratoxin A and aflatoxins. Mycotoxin Research, pp. 1-9. Article in Press, 2013.

  • Salim, M.A. The Time Variation of Saccharomyces Cerevisiae Inoculation in Simultaneous Saccharification and Fermentation of Cocoa (Theobroma Cacao L.) Pod for Bioethanol Production. J. Asian Scientific Research, vol. 3 (3), p. 268-274.

  • Salajegheh, D.; Vaziri, A.; Bastani, D. Supercritical extraction of cocoa butter from cocoa seed, using pure carbon dioxide, carbon dioxide with ethanol as co-solvent and ethane. Middle East Journal Scientific Research, vol. 13 (8), p. 1010-1015, 2013.

  • Quiroz-Reyes, C.N., Aguilar-Méndez, M.A., Ramírez-Ortíz, M.E., Ronquillo-De Jesús, E. Comparative study of ultrasound and maceration techniques for the extraction of polyphenols from cocoa beans (Theobroma cacao L.) [Estudio comparativo entre las técnicas de ultrasonido y maceración para la extracción de polifenoles del grano de cacao (Theobroma cacao L.)]. Revista Mexicana de Ingeniera Quimica, vol. 12 (1), p. 11-18, 2013.

  • Méndez-Albores, A., Campos-Aguilar, A.Z., Moreno-Martínez, E., Vázquez-Durán, A. Physical and chemical degradation of B-aflatoxins during the roasting and dutching of cocoa liquor. Journal Agricultural Science Technology, vol. 15 (3), p. 557-567, 2013.

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