The impact of pod storage (PS) and two drying temperatures of fermented cocoa beans was
investigated in Ecuador. Therefore, four variations were simultaneously carried out three …

This study investigated the effects of thermal pasteurization, thermal pasteurization with
additives, and high-intensity ultrasound techniques on the storage of cocoa honey …

Cacao pulp, known for its sweet flavour, pleasant aroma, and rich nutritional content, is often
discarded during cacao seeds fermentation through contaminating as so-called cacao …

Fermentation is crucial for inducing desirable flavor and aroma profiles in cocoa products.
This research focused on identifying microbial strains isolated from spontaneous cocoa …

This study investigated the impact of the depul** of cocoa beans after pod opening, as
well as the influences of pod storage (PS) and fermentation time on the fermentation …

Cocoa pulp, a by-product of the cocoa supply chain, has gained the food sector's attention
for its pleasant flavour. Enzyme-assisted technologies to facilitate its separation from the …

Cocoa tree plantations aim to harvest grains found in the cob to produce cocoa and
chocolate. There has been a growing interest in valorizing the secondary components of the …

The present study aims to evaluate the physicochemical composition and mineral profile of
cocoa honey from different cocoa varieties (CCN51, PS1319, SJ02, and Parazinho) found in …

El thidiazurón es una fuente de citoquinina muy utilizada en la producción de vid (Vitis
vinifera L.), mejorando características de calidad y rendimiento. Bajo ese contexto, el …

El presente trabajo de investigación tiene como objetivo principal mejorar la calidad
sensorial del cacao mediante la inoculación de levaduras silvestres durante el proceso de …