Effect of partial pulp removal and fermentation duration on drying behavior, nib acidification, fermentation quality, and flavor attributes of Ghanaian cocoa beans-Reference-Cited by-同舟云学术

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Effect of partial pulp removal and fermentation duration on drying behavior, nib acidification, fermentation quality, and flavor attributes of Ghanaian cocoa beans

Published:2024-09 Issue: Volume:17 Page:101211
ISSN:2666-1543
Container-title:Journal of Agriculture and Food Research
language:en
Short-container-title:Journal of Agriculture and Food Research

Author:

Haruna Lukeman^ORCID,Abano Ernest E.,Teye Ernest,Tukwarlba Isaac,Adu Stephen,Agyei Kesse J.,Kuma Eric,Yeboah Wilson,Lukeman Mary^ORCID

Publisher

Elsevier BV

Reference80 articles.

1. Ecological, economical and social perspectives on cocoa production worldwide;Franzen;Biodivers. Conserv.,2007

2. Ghana, wake up! China is exporting cocoa to Belgium;Ayebaefie,2021

3. Production of Cocoa Beans 2019/20 to 2021/22 Statistics,2022

4. Microbial succession and the dynamics of metabolites and sugars during the fermentation of three different cocoa (Theobroma cacao L.) hybrids;Moreira;Food Res. Int.,2013

5. Manual for Cocoa Extention in Ghana;Cudjoe,2016

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Alternative Fermentation Method of Cocoa Beans: The Use of Lactiplantibacillus Plantarum Subsp. Plantarum Hl-15 as Starter Culture and Valorization of Cocoa Pulp By-Product;2024

2. Effect of fermentation parameters on the antioxidant activity of Ecuadorian cocoa (<i>Theobroma cacao</i> L.);AIMS Agriculture and Food;2024

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