Open Access
| Issue |
BIO Web Conf.
Volume 143, 2024
The 5th International Conference on Bioenergy and Environmentally Sustainable Agriculture Technology (ICoN-BEAT 2024)
|
|
|---|---|---|
| Article Number | 03005 | |
| Number of page(s) | 7 | |
| Section | Food Science | |
| DOI | https://doi.org/10.1051/bioconf/202414303005 | |
| Published online | 25 November 2024 | |
- D. Korcari, A. Fanton, G. Ricci, N.S. Rabitti, M. Laureati., J. Hogenboom, L. Pellegrino, D. Emide, A. Barbiroii, M.G. Fortina, Fine cocoa fermentation with selected lactic acid bacteria: fermentation performance and impact on chocolate composition and sensory properties. Foods. 12, 2 (2023). doi: 10.3390/foods12020340. [CrossRef] [PubMed] [Google Scholar]
- P.A. Polanía-Hincapié, J.C. Suárez, H.E. Hernández, V.Y. Ramón-Triana, L.N. Cuéllar-Álvarez, F. Casanoves, Influence of fermentation time on the chemical and functional composition of different cocoa clones from southern colombia. Fermentation. 9, 11 (2023). doi: 10.3390/fermentation9110982. [Google Scholar]
- S.J. Martinez, N.N. Batista, C.L. Ramos, D.R. Dias, R.F. Schwan, Brazilian cocoa hybrid-mix fermentation: impact of microbial dominance as well as chemical and sensorial properties. J. Food Sci. 86, 6 (2021). doi: 10.1111/1750-3841.15758. [CrossRef] [PubMed] [Google Scholar]
- S.R. Nugrohoa, R.T. Dewic, N. Ajijahd, P. Lisdiyantia, Effect of small-scale boxfermentation on catechin and epicatechin content of Lampung Cocoa Beans varieties. Int. J. Adv. Sci. Eng. Inf. Technol. 11, 3 (2021). doi: 10.18517/IJASEIT.11.3.14846. [Google Scholar]
- E.G. Gonzalez, J.H.M. Orejuela, J.S.S. Banguera, D.I.C. Moreno, G.A. O, Narvaez, A.F.O. Munoz, C.M. Rodriguez, Ecology and population dynamics of yeast starter cultures in cocoa beans fermentation. Biotechnologia. 103, 4 (2022). doi: 10.5114/bta.2022.120704. [Google Scholar]
- D. Van de Voorde, C. Díaz-Muñoz, C.E. Hernandez, S. Weckx, L. De Vuyst, Yeast strains do have an impact on the production of cured cocoa beans, as assessed with Costa Rican Trinitario cocoa fermentation processes and chocolates thereof. Front. Microbiol. 14 (2023), doi: 10.3389/fmicb.2023.1232323. [CrossRef] [Google Scholar]
- H. Herawati, E. Kamsiati, S. Widyaputri, Sutanto, Physic-chemical characteristic of nata de coco. In IOP Conference Series: Earth and Environmental Science, 2020. doi: 10.1088/1755-1315/458/1/012014. [Google Scholar]
- E. Ackah, E. Dompey, Effects of fermentation and drying durations on the quality of cocoa (Theobroma cacao L.) beans during the rainy season in the Juaboso District of the Western-North Region, Ghana. Bull. Natl. Res. Cent. 45, 1 (2021) doi: 10.1186/s42269-021-00634-7. [CrossRef] [Google Scholar]
- A.B. Tunjung-Sari, M. Jati, N.A. Febrianto, T. Wahyudi, Use of Lactobacillus fermentum for improving fermentation degree of smallholder dried cocoa beans. Pelita Perkeb. (a Coffee Cocoa Res. Journal). 35, 3 (2020). doi: 10.22302/iccri.jur.pelitaperkebunan.v35i3.371. [Google Scholar]
- T.S. Melo, T.C. Pires, J.V.P. Engelmann, A.L.O. Monteiro, L. F. Maciel, E. da S. Bispo, Evaluation of the content of bioactive compounds in cocoa beans during the fermentation process. J. Food Sci. Technol. 58, 5 (2021). doi: 10.1007/s13197-02004706-w. [Google Scholar]
- A.C. Aprotosoaie, S.V. Luca, A. Miron, Flavor chemistry of cocoa and cocoa productsan overview. Compr. Rev. Food Sci. Food Saf. 15, 1 (2016). doi: 10.1111/15414337.12180. [Google Scholar]
- E.O. Afoakwa, A. Paterson, M. Fowler, A. Ryan, Flavor formation and character in cocoa and chocolate: a critical review. Crit. Rev. Food Sci. Nutr. 48, 9 (2008). doi: 10.1080/10408390701719272. [Google Scholar]
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.