While many epidemiological studies have associated the consumption of polyphenols within
fruits and vegetables with a decreased risk of develo** several chronic diseases …

There are three main genetic varieties of cocoa (Theobroma cacao L) used in chocolate
making: Forastero, Trinitario and Criollo, which are distinguished by their aroma, an attribute …

The effects of fermentation time and drying temperature on the profile of volatile compounds
were evaluated after 2, 4, 6, and 8 fermentation days followed by drying at 60, 70 and 80° C …

This paper presents a comprehensive review of thin-layer drying-curve models available in
the literature and their comparisons for single-layer drying applications from 2003 to 2013. In …

Polyphenols form the largest group of compounds among natural antioxidants, which largely
affect the overall antioxidant and antifree radical activity of cocoa beans. The qualitative and …

Desiccant material has been used in drying applications because of its low energy
consumption, among other advantages. Desiccant material can produce hot and dry air that …

Drying is a main process of conservation used for cocoa beans and it is so essential to
control its drying parameters. In this study, shrinkage, density, porosity, and heat and mass …

Spontaneous organic cocoa bean box fermentations were carried out on two different farms
in Brazil. Physical parameters, microbial growth, bacterial species diversity [mainly lactic …

Cocoa and coffee beans are some of the most traded agricultural commodities on
international markets. Combined, they provide raw materials for a global industry valued in …