4.3 Article

Composition of unfermented, unroasted, roasted cocoa beans and cocoa shells from Peninsular Malaysia

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

Influence of roasting conditions on the biogenic amine content in cocoa beans of different Theobroma cacao cultivars

Joanna Oracz et al.

FOOD RESEARCH INTERNATIONAL (2014)

Article Food Science & Technology

Tocopherols in cocoa butter obtained from cocoa bean roasted in different forms and under various process parameters

Dorota Zyzelewicz et al.

FOOD RESEARCH INTERNATIONAL (2014)

Article Food Science & Technology

EFFECT OF SUPERHEATED STEAM ROASTING ON THE PHENOLIC ANTIOXIDANT PROPERTIES OF COCOA BEANS

Wahidu Zzaman et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2014)

Article Food Science & Technology

Chemical composition and physical quality characteristics of Ghanaian cocoa beans as affected by pulp pre-conditioning and fermentation

Emmanuel Ohene Afoakwa et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2013)

Article Food Science & Technology

Comparison of Cocoa Beans from China, Indonesia and Papua New Guinea

Fenglin Gu et al.

FOODS (2013)

Article Food Science & Technology

Proximate composition of guariroba (Syagrus oleracea), jeriva (Syagrus romanzoffiana) and macauba (Acrocomia aculeata) palm fruits

Michelle Cardoso Coimbra et al.

FOOD RESEARCH INTERNATIONAL (2011)

Article Chemistry, Applied

Nutritional composition and antioxidant properties of Canarium odontophyllum Mig. (dabai) fruits

L. Y. Chew et al.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2011)

Article Chemistry, Applied

Effect of farm and industrial processing on the amino acid profile of cocoa beans

E. I. Adeyeye et al.

FOOD CHEMISTRY (2010)

Article Food Science & Technology

Performance of different drying methods and their effects on the chemical quality attributes of raw cocoa material

Tagro Simplice Guehi et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2010)

Article Chemistry, Applied

Antioxidant capacity and total phenolic content of Malaysian underutilized fruits

Emmy Hainida Khairul Ikram et al.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2009)

Article Chemistry, Applied

Phenolic content and antioxidant capacity of hybrid variety cocoa beans

W. A. Jonfia-Essien et al.

FOOD CHEMISTRY (2008)

Review Biochemistry & Molecular Biology

Polyphenols in cocoa and cocoa products: Is there a link between antioxidant properties and health?

Abbe Maleyki Mhd Jalil et al.

MOLECULES (2008)

Review Nutrition & Dietetics

Phytosterols: physiologic and metabolic aspects related to cholesterol-lowering properties

Gemma Brufau et al.

NUTRITION RESEARCH (2008)

Article Chemistry, Applied

Antioxidant capacity and phenolic content of cocoa beans

Azizah Othman et al.

FOOD CHEMISTRY (2007)

Article Agricultural Engineering

Effect of pulp preconditioning on the content of polyphenols in cocoa beans (Theobroma Cacao) during fermentation

R. Nazaruddin et al.

INDUSTRIAL CROPS AND PRODUCTS (2006)

Article Agriculture, Multidisciplinary

Rapid determination of polyphenols and vitamin C in plant-derived products

S Georgé et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)

Article Biochemical Research Methods

An HPLC method for the quantification of sterols in edible seaweeds

DI Sánchez-Machado et al.

BIOMEDICAL CHROMATOGRAPHY (2004)

Review Food Science & Technology

The microbiology of cocoa fermentation and its role in chocolate quality

RF Schwan et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2004)

Article Chemistry, Applied

Dietary fibre in cocoa shell: characterisation of component polysaccharides

R Redgwell et al.

FOOD CHEMISTRY (2003)