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Research Documents: Post Harvest

  • Tan, T.-J., Jinap, S.; Kusnadi, A.E., Hamid, N.S.A. Extraction of cocoa butter by supercritical carbon dioxide: optimization of operating conditions and effect of particle size. Journal of Food Lipids, vol.15, p. 263-276, 2008.

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  • Andres-Lacueva,; Monagas, M.; Khan, N.; Izquierdo-Pulido, M.; Urpi-Sarda, M.; Permanyer, J.; Lamuela-Raventos, R.M. Flavanol and flavanol contents of cocoa powder products: influence of the manufacturing process. J. Agricultural Food chemistry, vol. 56, p. 3111-3117, 2008.

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  • Portillo, E.; Graziani de Farinas, L.; Betancourt, E. Chemical analysis of Criollo Porcelana cocoa (Theobroma cocoa L.) in the south of Maracaibo Lake. Analisis Quimico del Cacao Criollo Porcelana ( Theobroma cacao L.) en el Sur del Lago de Maracaibo. Spanish, English Abstract. Revista de la Facultad de Agronomia, vol. 24, p. 522-546, 2007.

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  • Misnawi; Teguh, W. Potential uses of cocoa bean infested by Conopomorpha cramerella for polyphenol extraction. ASEAN Food Journal, vol. 15, p. 27-34, 2008.

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  • Leal, G.A., Jr.; Gomes, L.H.; Efraim, P..; DeAlmeida Tavares, F. C.; Figueira, A. Fermentation of cacao (Theobroma cacao L.) seeds with a hybrid Kluyveromyces marxianus strain improved product quality attributes. FEMS Yeast Research, vol. 8 p. 788-798, 2008.

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  • Khan, N.; Motilal, L.A.; Sukha, D.A.; Bekele, F.L.; Iwaro, A.D.; Bidaisee, G.G.; Umaharan, P.; Grierson, L.H.; Zhang, D. Variability of butterfat content in cacao (Theobroma cacao L.): combination and correlation with other seed-derived traits at the International Cocoa Genebank, Trinidad. Plant Genetic Resources, doi:10.1017/S1479262108994132

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  • Ouattara, H.D.G.; Koffi, B.L.; Karou, G.T.; SangarD., A.; Niamke, S.L.; Diopoh, J.K. Implication of Bacillus sp. in the production of pectinolytic enzymes cocoa fermentation. World Journal of Microbiology & Biotechnology, vol. 24, p. 1753-1760, 2008.

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  • Nielsen, D.S.; Snitkjaer, P.; van den Berg, F. Investigating the fermentation of cocoa by correlating Denaturing Gradient Gel Electrophoresis profiles and Near Infrared spectra. International Journal of Food Microbiology, vol. 125, p. 133-140, 2008.

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  • Barazarte, H.; Sangronis, E.; Unai, E. Cocoa (Theobroma cacao L.) hulls: a possible commercial source of pectins. La cascara de cacao (Theobroma cacao L.): una posible fuente comercial de pectinas. Archivos Latinoamericanos de Nutricion, vol. 58, p. 64-70, 2008.

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  • Lateef, A.; Oloke, J. K.; Gueguim Kana, E. B.; Oyeniyi, S. O.; Onifade, O. R.; Oyeleye, A. O.; Oladosu, O. C. ; Oyelami, A. O. Improving the quality of agro-wastes by solid-state fermentation: enhanced antioxidant activities and nutritional qualities. World Journal Microbiology & Biotechnology, vol. 24, p. 2369-2374, 2008.

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