Cured cocoa beans are obtained through a post-harvest, batchwise process of fermentation
and drying carried out on farms in the equatorial zone. Fermentation of cocoa pulp-bean …

Spontaneous fermentation is a process that depends on substrates' physical characteristics,
crop variety, and postharvest practices; it induces variations in the metabolites that are …

The fine flavor cocoa (FFC) market offers cocoa farmers better monetary and nonmonetary
benefits than the bulk market. In this work, during cocoa fermentation, flavor formation was …

The global market of chocolate has increased worldwide during the last decade and is
expected to reach a value of USD 200 billion by 2028. Chocolate is obtained from different …

Background Food quality is a multifaceted, evolving concept encompassing various aspects
throughout the production chain. The shift from traditional analytics to comprehensive …

Metagenomic studies about cocoa fermentation have mainly reported on the analysis of
short reads for determination of operational taxonomic units. However, it is also important to …

Cocoa flavour is achieved during the physicochemical transformation of seeds through
postharvest operations. To ensure adequate conditions for the reactions involved with the …

Soluble sugar is an important parameter to evaluate rice quality during storage. In this study,
the changes of soluble sugars (fructose, glucose, maltose and sucrose) in rice during 11 …

Cocoa currently faces differentiation processes toward niches of specialty products, leading
to greater competitiveness for producers who must compete with products differentiated by …

Modern statistical methods, such as the design of experiments and response surface
methodology, are widely used to describe changes in multiparameter processes during the …