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Research Documents: Post Harvest

  • 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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  • Mabbett, T. Quality control for stored coffee and cocoa. International Pest Control, 55 (2), pp. 91-94, 2013.

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  • Coulibaly, A.; Biego, G.H.; Dembele, A.; Bohoussou, K.M.; Toure, A. Cocoa beans and cocoa derivatives from Cote-D’Ivoire: investigating ochratoxin A level and assessing dietary intake adults. Sustainable Agric. Res., vol. 2 (1), p. 173-180, 2013.

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  • 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.

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  • 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.

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  • 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.

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  • 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.

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  • 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.

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  • 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.

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  • 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.

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