Influence of fermentation on the quality of Fijian <i>Theobroma cacao</i> beans over two harvest seasons-Reference-Cited by-同舟云学术

Influence of fermentation on the quality of Fijian Theobroma cacao beans over two harvest seasons

Published:2024-05-30 Issue:4 Volume:52 Page:441-454
ISSN:0114-0671
Container-title:New Zealand Journal of Crop and Horticultural Science
language:en
Short-container-title:New Zealand Journal of Crop and Horticultural Science

Author:

Raju Rupantri Nandika¹,Heyes Julian²,Archer Richard²,Chen Qun²

Affiliation:

1. Department of Pure Science, Fiji National University, Suva, Fiji Islands

2. School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/01140671.2024.2355965

Reference25 articles.

1. Effect of hot—air drying temperature on the polyphenol content and the sensory properties of cocoa beans;Abhay SM;International Food Research International,2016

2. Effect of pulp preconditioning on acidification, proteolysis, sugars and free fatty acids concentration during fermentation of cocoa (Theobroma cacao) beans

3. Effect of acetic acid on subcellular structures of cocoa bean cotyledons

4. Dynamics and Biodiversity of Populations of Lactic Acid Bacteria andAcetic Acid Bacteria Involved in Spontaneous Heap Fermentation of Cocoa Beans inGhana

5. Comparison of polyphenol, methylxanthines and antioxidant activity in Theobroma cacao beans from different cocoa-growing areas in Colombia

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