Influence of fermentation time, drying time and temperature on cocoa pods (Theobroma cacao L.) marketability
Authors:
- Nelly Ndee MougangNMNelly Ndee Mougang
- Stephano Tambo TeneSTStephano Tambo Tene
- Ronice ZokouRZRonice Zokou
- Hermann Arantes Foffe KoholeHKHermann Arantes Foffe Kohole
- Elsa Nguepi SolefackESElsa Nguepi Solefack
- Alix Ntongme MboukapAMAlix Ntongme Mboukap
- Arnellie Archelle Foudjin AbaoaboAAArnellie Archelle Foudjin Abaoabo
- Hilaire Macaire WomeniHWHilaire Macaire Womeni
Open Access
- 7 August 2024
- journal article
- research article
- Published by Elsevier in Applied Food Research
- Vol. 4 (2)
Abstract
No abstract availableKeywords
This publication has 13 references indexed in Scilit:
- Yeasts are essential for cocoa bean fermentationInternational Journal of Food Microbiology, 2014
- De l’arbre à cacao au chocolat : voyage à la source des arômes et des saveursPhytotherapie, 2013
- Optimizing chocolate production through traceability: A review of the influence of farming practices on cocoa bean qualityFood Control, 2013
- Molecular identification and pectate lyase production by Bacillus strains involved in cocoa fermentationFood Microbiology, 2011
- Filamentous fungi producing ochratoxin a during cocoa processing in CameroonInternational Journal of Food Microbiology, 2008
- Effect of pulp preconditioning on the content of polyphenols in cocoa beans (Theobroma Cacao) during fermentationIndustrial Crops and Products, 2006
- The Microbiology of Cocoa Fermentation and its Role in Chocolate QualityCritical Reviews in Food Science and Nutrition, 2004
- Developmental Variation of Sugars, Carboxylic Acids, Purine Alkaloids, Fatty Acids, and Endoproteinase Activity during Maturation of Theobroma cacao L. SeedsJournal of Agricultural and Food Chemistry, 2001
- Validating and comparing predictive modelsInternational Journal of Food Microbiology, 1999
- ISOLATION AND CHARACTERIZATION OF MICROORGANISMS INVOLVED IN THE FERMENTATION OF TRINIDAD'S CACAO BEANSJournal of Food Science, 1973