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Research Documents: Processing

  • Mollea, C. Chiampo, F.; Conti, R. Extraction and characterization of pectins from cocoa husks: A preliminary study. Food Chemistry, vol. 107 (3), p. 1353-1356, 2007.

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  • Richter, M.; Lannes, S. C. da S. Ingredients used in chocolate industry. Ingredientes usados na industria de chocolates. Revista Brasileira de Ciencias Farmaceuticas, vol. 43, p. 357-369, 2007.

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  • Raters, M.; Matissek, R. Analysis and occurrence of deoxynivalenol (DON) in cocoa. Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A, European Food Research and Technology, vol. 226, p. 1107-1112, 2008.

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  • Ducki, S.; Milarres-Garcia, J.; Zumbe, A.; Tornero, A.; Storey, A. Evaluation of solid-phase micro-extraction coupled to gas chromatography-mass spectrometry for the headspace analysis of volatile compounds in cocoa products. Talanta:(Oxford), vol. 74, p. 1166-1174, 2008.

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  • 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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  • 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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  • 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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  • 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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