Colombia cocoa farming is considered one of the most important agricultural systems. Cocoa beans are the raw material in the preparation of a number of chocolate products, however these must be previously subjected to a fermentation and drying process in which the chocolate flavor is potentiated and the flavor precursors are formed and aroma that give rise to floral and fruity notes (Motamayor et al., 2008). Hence the importance of fermentation. The objective of the research is to condition a micro - fermentation process through the validation of temperature curves to guarantee an integral quality of the cocoa bean in three genotypes ICS 95, CCN 51 and TCS 01, selected according to their grain size and genetics, research that will be carrie...
Cocoa beans are the most important raw material for the chocolate industry and an essential product ...
The objective of this project was to evaluate the physical and sensory quality characteristics of (3...
The influence of the type of cacao (Theobroma cacao L.) on the characteristics of fermented cacao in...
The influence of the days of fermentation and drying in the aroma compounds (volatile fraction) of c...
Cocoa beans fermentation is a spontaneous process of post-harvest very important for the development...
In Colombia, the National Government has raised cacao production in economic terms; the Ministry of ...
Perú boasts a wide diversity of fine aroma cocoa that merits quantifying its total phenols, anthocya...
La fermentación del cacao durante el proceso de beneficio es una etapa que determina la calidad fina...
Cocoa represents an item in agricultural production of economic, social and cultural importance; how...
La dinámica microbiana en la fermentación de granos de cacao y los parámetros físico-químicos durant...
The SENA's Center for Attention to the Agricultural Sector, Santander region, has a sensory analysis...
A fermented snack-type drink was developed from cocoa mucilage, this by-product was used due to its ...
Atualmente, o chocolate é um dos produtos mais importantes para a indústria de alimentos, sendo de i...
El chocolate producto derivado del procesamiento de semillas de cacao (Theobroma cacao L.) es...
La finalidad de este trabajo fue mejorar el sabor y aroma del chocolate elaborado con cacao CCN51, r...
Cocoa beans are the most important raw material for the chocolate industry and an essential product ...
The objective of this project was to evaluate the physical and sensory quality characteristics of (3...
The influence of the type of cacao (Theobroma cacao L.) on the characteristics of fermented cacao in...
The influence of the days of fermentation and drying in the aroma compounds (volatile fraction) of c...
Cocoa beans fermentation is a spontaneous process of post-harvest very important for the development...
In Colombia, the National Government has raised cacao production in economic terms; the Ministry of ...
Perú boasts a wide diversity of fine aroma cocoa that merits quantifying its total phenols, anthocya...
La fermentación del cacao durante el proceso de beneficio es una etapa que determina la calidad fina...
Cocoa represents an item in agricultural production of economic, social and cultural importance; how...
La dinámica microbiana en la fermentación de granos de cacao y los parámetros físico-químicos durant...
The SENA's Center for Attention to the Agricultural Sector, Santander region, has a sensory analysis...
A fermented snack-type drink was developed from cocoa mucilage, this by-product was used due to its ...
Atualmente, o chocolate é um dos produtos mais importantes para a indústria de alimentos, sendo de i...
El chocolate producto derivado del procesamiento de semillas de cacao (Theobroma cacao L.) es...
La finalidad de este trabajo fue mejorar el sabor y aroma del chocolate elaborado con cacao CCN51, r...
Cocoa beans are the most important raw material for the chocolate industry and an essential product ...
The objective of this project was to evaluate the physical and sensory quality characteristics of (3...
The influence of the type of cacao (Theobroma cacao L.) on the characteristics of fermented cacao in...