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Performance of different fermentation methods and the effect of their duration on the quality of raw cocoa beans

  • Published:2010-11-23 Issue:12 Volume:45 Page:2508-2514
  • ISSN:0950-5423
  • Container-title:International Journal of Food Science & Technology
  • language:en
  • Short-container-title:

Author:

Guehi Tagro S.,Dadie Adjéhi T.,Koffi Kouadio P. B.,Dabonne Soumaïla,Ban-Koffi Louis,Kedjebo Kra D.,Nemlin Gnopo J.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference29 articles.

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

2. Bean spreading: a method of pulp preconditioning to impair strong nib acidification during cocoa fermentation in Malaysian;Biehl;Journal of the Science of Food and Agriculture,1990

3. Some quality characteristics of solar dried cocoa beans in St Lucia;Bonaparte;Journal of the science of food and agriculture,1998

4. Acetobacter ghanensis sp. nov., a novel acetic acid bacterium isolated from traditional heap fermentations of Ghanaian cocoa beans;Cleenwerck;International Journal of Systematic and Evolutionary Microbiology,2007
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