Microbial succession and the dynamics of metabolites and sugars during the fermentation of three different cocoa (Theobroma cacao L.) hybrids-Reference-Cited by-同舟云学术

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Microbial succession and the dynamics of metabolites and sugars during the fermentation of three different cocoa (Theobroma cacao L.) hybrids

Published:2013-11 Issue:1 Volume:54 Page:9-17
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Moreira Igor Magalhães da Veiga,Miguel Maria Gabriela da Cruz Pedrozo,Duarte Whasley Ferreira,Dias Disney Ribeiro,Schwan Rosane Freitas

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico of Brasil (CNPQ)

Fundação de Amparo a Pesquisa do Estado de Minas Gerais (FAPEMIG)

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

1. Flavor formation and character in cocoa and chocolate: A critical review;Afoakwa;Critical Reviews in Food Science and Nutrition,2008

2. The microbial ecology of cocoa bean fermentations in Indonesia;Ardhana;International Journal of Food Microbiology,2003

3. Acidification, proteolysis and flavour potential in fermenting cocoa beans;Biehl;Journal of the Science of Food and Agriculture,1985

4. Structural and chemical changes in cocoa (Theobroma cocoa L.) during fermentation, drying and roasting;Brito;Journal of the Science of Food and Agriculture,2001

5. Fermentation of cocoa beans: Influence of microbial activities and polyphenol concentrations on the flavour of chocolate;Camu;Journal of the Science of Food and Agriculture,2008

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1. Effect of partial pulp removal and fermentation duration on drying behavior, nib acidification, fermentation quality, and flavor attributes of Ghanaian cocoa beans;Journal of Agriculture and Food Research;2024-09

2. Evaluation of stress tolerance and design of alternative culture media for the production of fermentation starter cultures in cacao;Heliyon;2024-04

3. A Short Review: Changes in the Physical-Chemical Properties of Cacao Beans During the Fermentation Process;BIO Web of Conferences;2024

4. Advances in bean-to-bar chocolate production: Microbiology, biochemistry, processing, and sensorial aspects;Brazilian Journal of Food Technology;2024

5. Daily fluctuation of colonic microbiome in response to nutrient substrates in a pig model;npj Biofilms and Microbiomes;2023-11-08

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