Knowledge Center
Research Documents: Post Harvest
-
Villalobos Rodriguez, M., Orozco Estrada, S. 2012 Calidad de Cacao en Centroamérica: Un vistazo a la situación en 2009. [Cocoa quality in Central America: A look at the situation in 2009.] Serie Técnica. Reuniones Técnicas CATIE, Turrialba, Costa Rica. no. 17.
Download -
Krysiak, W., Adamski, R., Żyżelewicz, D. Factors affecting the color of roasted cocoa bean. J. of Food Quality, article first published online, DOI: 10.1111/jfq.12009, 2013.
Download -
Misnawi. Effect of cocoa bean drying methods on polycyclic aromatic hydrocarbons contamination in cocoa butter. International Food Research Journal, 19 (4), pp. 1589-1594, 2012.
Download -
Lima, L.J.; Almeida, M.H.; Nout, M.J.; Zwietering, M.H. Theobroma cacao L., “The Food of the Gods”: quality determinants of commercial cocoa beans, with particular reference to the impact of fermentation. Critical reviews in food science and nutrition, v.51 no.8 pp.731-761, 2011.
Download -
Farah, D.M.H., Zaibunnisa, A.H., Misnawib. Optimization of cocoa beans roasting process using response surface methodology based on concentration of pyrazine and acrylamide. International Food Research Journal, 19 (4), p. 1355-1359, 2012.
Download -
Diniz, D. deM., Druzian, J.I, Audibert, S. Producao de goma xantana por cepas nativas de Xanthomonas campestris a partir de casca de cacao ou soro de leite. [Production of xanthan gum by Xanthomonas cam pestris strains native from bark cocoa or whey]. Polimeros, vol. 22 (3). p. 278-281, 2012.
Download -
Binh, P.T., HoaiTram, T.T., HoangAnh, T.T., Thuong, N.V., Thoa, P.T., Thao, P.V., ThamHa, T.T. Using ultrazyme (Novozyme) for improving cocoa fermentation process and cocoa bean quality in Vietnam. International Journal Agricultural Technology; 2012; 8 (5); 1613-1623, 2012.
Download -
Ashade, O.O., Osineye, O.M. Effect of replacing maize with cocoa pod husk in the nutrition of Oreochromis niloticus. J. Fisheries Aquatic Science, vol. 8, p. 73-79, 2013.
Download -
Theivarasu, C.; Mylsamy, S. Comparative adsorption study of Acid Red 18 on cocoa (Theobroma cacao) Shell and Commercial Activated Carbon. International Journal Research Chemistry Environment (ijrce), vol., no.2 pp.159-165, 2011
Download -
Owusu, M. Influence of raw material and processing on aroma in chocolate. Ph.D. thesis, Faculty of Life Science, University of Copenhagen, October 2010.
Download