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Textual Modality for: 206601.0 - Cacao vean processing
| Code | Title | Description | Word Counts | URL |
|---|---|---|---|---|
| 206601.0 | Mass Balance and Compositional Analysis of Biomass Outputs from Cacao ... | Seasonal variations in the percentage weight of fresh cacao fruit biomass outputs, cacao husk (CH), ... | Total words: 10,854 | cacao: 257 | processing: 23 | View |
| 206601.0 | From Cocoa to Chocolate: Effect of Processing on Flavanols and ... | Processing cocoa beans into semi-finished products, such as cocoa liquor, powder, and butter, requir... | Total words: 18,697 | cacao: 18 | processing: 66 | View |
| 206601.0 | From Cocoa to Chocolate: The Impact of Processing on | The next step in cocoa processing involves nib grinding to convert the solid nibs into a liquid past... | Total words: 5,825 | cacao: 13 | processing: 36 | View |
| 206601.0 | Omics approaches to understand cocoa processing and chocolate flavor ... | This review systematically analyzes the current data on cocoa omics using data mining techniques and... | Total words: 1,255 | cacao: 2 | processing: 10 | View |
| 206601.0 | Impact of fermentation, drying, roasting and Dutch processing on flavan ... | Impact of dutch (alkali) processing on the flavan-3-ol content of cocoa powders. Blue solid bars = (... | Total words: 5,542 | cacao: 40 | processing: 26 | View |
| 206601.0 | Chemical and biological properties of cocoa beans affected by ... | Cocoa ( Theobroma cacao L.) is widely cultivated in tropical countries. The cocoa beans are a popula... | Total words: 1,279 | cacao: 7 | processing: 7 | View |
| 206601.0 | Chemical and flavor profile changes of cocoa beans | The study showed that primary processing of cocoa beans had a significant effect on the quality form... | Total words: 7,870 | cacao: 26 | processing: 5 | View |
| 206601.0 | The content of polyphenolic compounds in cocoa beans (Theobroma cacao L ... | Thermal processing of cocoa beans and cocoa derivative products at relatively high temperatures may ... | Total words: 1,200 | cacao: 5 | processing: 7 | View |
| 206601.0 | Cocoa Bean Shell: A By-Product with High Potential for Nutritional and ... | Cocoa processing and derived wastes/by-products. Adapted from . The residual biomass derived from co... | Total words: 13,248 | cacao: 27 | processing: 12 | View |
| 206601.0 | Improvement of the Flavanol Profile and the Antioxidant Capacity of ... | The contents of (poly)phenols in cocoa beans depends on factors, such as variety (genotype) and orig... | Total words: 6,326 | cacao: 7 | processing: 5 | View |
| 206601.0 | Evaluation of the content of bioactive compounds in cocoa ... - PubMed | Cocoa (Theobroma cacao L.), one of the most important agricultural commodity products, is the key ra... | Total words: 1,355 | cacao: 8 | processing: 1 | View |
| 206601.0 | Cocoa Bean Proteins—Characterization, Changes and Modifications due to ... | A further study suggests that cocoa products originating from different post-harvest processing step... | Total words: 11,540 | cacao: 64 | processing: 42 | View |
| 206601.0 | Cocoa Bean Shell—A By-Product with Nutritional Properties and ... | Forecast of global cocoa bean production (A) and global cocoa grinding (B) during the season of 2018... | Total words: 17,097 | cacao: 64 | processing: 11 | View |
| 206601.0 | Cocoa By-Products: Characterization of Bioactive Compounds and ... | World cocoa production, at 10 3 t, for 2018/2019 and 2019/2020 harvests, (A) Annual production of co... | Total words: 12,038 | cacao: 42 | processing: 9 | View |
| 206601.0 | Evaluation of the content of bioactive compounds in cocoa beans during ... | During the transformation of fresh cocoa beans to chocolate, the concentration of bioactive compound... | Total words: 7,435 | cacao: 18 | processing: 5 | View |
| 206601.0 | Bioactive Compounds from Cocoa Husk: Extraction, Analysis and ... | During cocoa processing, various byproducts including cocoa bean husk, cocoa shell, and pulp are gen... | Total words: 7,800 | cacao: 16 | processing: 6 | View |
| 206601.0 | A Review of Cocoa Drying Technologies and the Effect on Bean Quality ... | Considering drying as a key farm-based, quality determining unit operation in the cocoa processing c... | Total words: 7,599 | cacao: 12 | processing: 3 | View |
| 206601.0 | Profile of Bioactive Components of Cocoa (Theobroma cacao L.) By ... | 3.1. Percentage of Waste from the Cocoa Processing Process. Each cocoa fruit of the CCN51 variety wa... | Total words: 10,386 | cacao: 16 | processing: 10 | View |
| 206601.0 | Effect of Cocoa Roasting on Chocolate Polyphenols Evolution | 2.2. Cocoa Processing and Chocolate Preparation. Cocoa beans were processed to obtain the refined co... | Total words: 8,168 | cacao: 6 | processing: 11 | View |
| 206601.0 | Comparison of the Total Polyphenol Content and Antioxidant Activity of ... | The main ingredient of chocolate is cocoa liquor, which is a mixture of fat and non-fat ingredients ... | Total words: 6,274 | cacao: 12 | processing: 14 | View |