Physicochemical changes during controlled laboratory fermentation of cocoa (CCN-51) with the inclusion of fruits and on-farm inoculation-Reference-Cited by-同舟云学术

Physicochemical changes during controlled laboratory fermentation of cocoa (CCN-51) with the inclusion of fruits and on-farm inoculation

Published:2023 Issue: Volume:26 Page:
ISSN:1981-6723
Container-title:Brazilian Journal of Food Technology
language:
Short-container-title:Braz. J. Food Technol.

Author:

Peña González María Alicia¹^ORCID,Ortiz Urgiles Jennifer Pamela²,Santander Pérez Fernanda Alegría²,Lazo Vélez Marco Antonio²,Caroca Cáceres Rodrigo Sebastián²

Affiliation:

1. Universidad del Azuay, Ecuador; Universidad Nacional del Cuyo, Argentina

2. Universidad del Azuay, Ecuador

Publisher

FapUNIFESP (SciELO)

Subject

Food Science

Link

http://www.scielo.br/scielo.php?script=sci_pdf&pid=S1981-67232023000100425&tlng=en

Reference41 articles.

1. The key to acetate: metabolic fluxes of acetic acid bacteria under cocoa pulp fermentation-simulating conditions;Adler P.;Applied and Environmental Microbiology,2014

2. Chocolate science and technology.;Afoakwa E. O.,2016

3. Changes in biochemical and physico-chemical qualities during drying of pulp preconditioned and fermented cocoa (Theobroma cacao) beans;Afoakwa E. O.;Journal of Nutritional Health & Food Science,2014

4. Flavor chemistry of cocoa and cocoa products: an overview;Aprotosoaie A. C.;Comprehensive Reviews in Food Science and Food Safety,2016

5. Phytochemical compounds and antioxidant activity of the pulp of two Brazilian passion fruit species: passiflora cincinnata mast. and passiflora edulis sims;Barbosa Santos T.;International Journal of Fruit Science,2021

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2. Influence of temperature and pH during cacao mucilage exudate concentration on cacao syrup composition;International Journal of Food Science & Technology;2023-09-08