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Research Documents: Post Harvest

  • Dembele, A. ; Coulibaly, A. ; Traoré, SK. ; Mamadou, K. ; Silué, N. ; Abba Touré, A. Détermination du niveau de contamination de l’ochratoxine A (OTA) dans les fèves de cacao à l’exportation. Tropicultura, vol. 27, p. 26-30, 2009.

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  • Jiménez Vera, R., González Cortés, N., Magaña Contreras, A., Corona Cruz, A. Evaluación microbiológica y sensorial de fermentados de pozol blanco, con cacao (Theobroma cacao) y coco (Cocos nucifera) Revista Venezolana de Ciencia y Tecnología de Alimentos, vol. 1, p. 070-080,2010.

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  • Hii, C.L., Law, C.L., Cloke, M. Determination of Effective Diffusivity of Cocoa Beans using Variable Diffusivity Model. Journal of Applied Sciences, Vol. 9, p. 3116-3120, 2009.

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  • Cleenwerck, I., Gonzalez, A., Camu, N. Engelbeen, K., DeVos, P., DeVuyst, L. Acetobacter fabarum sp. Nov., an acetic acid bacterium from a Ghanaian cocoa bean heap fermentation. International Journal of Systematic Evolutionary Microbiology, vol. 58, p. 2180-2185, 2008.

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  • Carvalho, G.G.P.de, Pires, A.J.V., Garcia, R., Veloso, C,M., Silva, R.R., Lima, F.B. Degradabilidade in situ da matéria seca, da proteína bruta e da fração fibrosa de concentrados e subprodutos agroindustriais. Ciência Animal Brasileira, vol. 10, p. 689-697, 2009.

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  • Portillo, E., Labarca, M., Grazziani, L., Cros, E., Assemat, S., Davrieux, F., Boulanger, R., Marcano, M. Aroma formation of Criollo cocoa (Theobroma cacao L.) in function of the post-harvest treatment in Venezuela. Revista Científica UDO Agrícola, vol. 9, p. 458-468, 2009.

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  • Reed, S. Sensory analysis of chocolate liquor. Sophisticated sciences such as sensory and flavor chemistry are needed to understand flavor development. The Manufacturing Confectioner, Presented at the AACT National Technical Seminar, p. 43-52, November 2010.

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  • Lee, S., Biresaw, G., Kinney, M.P., Inglett, G.E. Effect of cocoa butter replacement with a β-glucan-rich hydrocolloid (C-trim30) on the rheological and tribological properties of chocolates. Journal Science Food Agriculture, vol. 89, p. 163-167, 2009.

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  • Bécu, M., Fonoll, J.R., Hospied, E., Liégeois, S., (2), Haut, B., Debaste, F. Study of the rheological behavior of chocolate and Margarine. Biotechnology Agronomy Society Environment, vol. 14 (S2-Abstracts), p. 537-538, 2010.

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  • Adzimah, S.K., Asiam, E.K. Design of a Cocoa Pod Splitting Machine. Research Journal Applied Sciences, Engineering Technology, vol. 2, p. 622-634, 2010.

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