Non‐conventional fermentation at laboratory scale of cocoa beans: Using probiotic microorganisms and substitution of mucilage by fruit pulps-Reference-Cited by-同舟云学术

Non‐conventional fermentation at laboratory scale of cocoa beans: Using probiotic microorganisms and substitution of mucilage by fruit pulps

Published:2022-04-25 Issue:7 Volume:57 Page:4307-4315
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Vizcaino‐Almeida Camila R.¹,Guajardo‐Flores Daniel²^ORCID,Caroca‐Cáceres Rodrigo¹^ORCID,Serna‐Saldívar Sergio O.²^ORCID,Briones‐García Miriam¹,Lazo‐Vélez Marco A.¹^ORCID

Affiliation:

1. Grupos Estratégicos de investigación en Ciencia y Tecnología de Alimentos y Nutrición Industrial (GEICA‐UDA) Universidad del Azuay Av. 24 de mayo 7‐77 y Hernán Malo Apartado 01.01.981 Cuenca Ecuador

2. Tecnológico de Monterrey Centro de Biotecnología FEMSA, Escuela de Ingeniería y Ciencias Av. Eugenio Garza Sada 2501 Sur C.P. 64849 Monterrey NL México

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15757

Reference37 articles.

1. Identification and Evaluation of Probiotic Potential in Yeast Strains Found in Kefir Drink Samples from Malaysia

2. Changes in Chemical Properties of Dreid Cocoa (Theobroma cacao) Beans during Fermentation

3. Flavor Chemistry of Cocoa and Cocoa Products-An Overview

4. Armijos A.(2002).Características de acidez como parámetros químico de calidad en muestras de cacao (Theobroma cacao L.) fino y ordinario de producción nacional durante la fermentación[Tesis de grado Pontificia Univesidad Católica del Ecuador]. Repositorio digital INIAP.https://repositorio.iniap.gob.ec/handle/41000/1403.

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2. Physicochemical changes during controlled laboratory fermentation of cocoa (CCN-51) with the inclusion of fruits and on-farm inoculation;Brazilian Journal of Food Technology;2023