Journal articles on the topic 'Fermentation du cacao'
Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles
Consult the top 50 journal articles for your research on the topic 'Fermentation du cacao.'
Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.
You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.
Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.
Bobiles, S. C., F. B. Elegado, C. G. Millena, and F. E. Merca. "Small-scale cacao (Theobroma cacao L.) fermentation process utilizing cacao pod husk." Food Research 6, no. 4 (July 31, 2022): 236–45. http://dx.doi.org/10.26656/fr.2017.6(4).502.
Wiranda, Sumaryati Syukur, and Hermansyah Aziz. "DETERMINATION OF CALCIUM (Ca) AND MAGNESIUM (Mg) CONTENT IN CACAO (Theobroma cacao Linn) FERMENTATION AND NON FERMENTATION BY SPECTROPHOTOMETRY." Jurnal Riset Kimia 3, no. 1 (February 11, 2015): 96. http://dx.doi.org/10.25077/jrk.v3i1.104.
Dewi, Putri Maharani Shinta, Damat Damat, Ida Ekawati, Devi Dwi Siskawardani, Asmawati Raba, Budy Wiryono, Fasal Munsif, and Budi Utomo. "A Short Review: Changes in the Physical-Chemical Properties of Cacao Beans During the Fermentation Process." BIO Web of Conferences 104 (2024): 00032. http://dx.doi.org/10.1051/bioconf/202410400032.
Agustriana, Eva, Herly Angga Valentino, Nanik Rahmani, Nuryati Nuryati, Hendy Firmanto, Rike Rachmayati, Siti Eka Yulianti, Isa Nuryana, Yopi Yopi, and Puspita Lisdiyanti. "Fermentation Effect of Cacao Beans Originate from Jember on Polyphenol-Flavonoid Content and Radical Scavenging Activity." ALCHEMY Jurnal Penelitian Kimia 19, no. 1 (March 23, 2023): 23. http://dx.doi.org/10.20961/alchemy.19.1.60831.23-31.
Santos, Emmanuel D., and Diane B. Remot. "Classification of Cocoa Beans Based on the Grade Level of Fermentation using KNN Algorithm." Indian Journal Of Science And Technology 17, no. 21 (May 25, 2024): 2166–76. http://dx.doi.org/10.17485/ijst/v17i21.1997.
Tigrero-Vaca, Joel, María Gabriela Maridueña-Zavala, Hui-Ling Liao, Mónica Prado-Lince, Cynthia Sulay Zambrano-Vera, Bertha Monserrate-Maggi, and Juan M. Cevallos-Cevallos. "Microbial Diversity and Contribution to the Formation of Volatile Compounds during Fine-Flavor Cacao Bean Fermentation." Foods 11, no. 7 (March 23, 2022): 915. http://dx.doi.org/10.3390/foods11070915.
Zhaira Marianne Ferrancol Ferran, Luisa Ann Tamayo Ongquit, and Edwin Romeroso Arboleda. "A review of machine learning applications in Cacao Post-harvest management." International Journal of Science and Research Archive 11, no. 1 (February 28, 2024): 1540–50. http://dx.doi.org/10.30574/ijsra.2024.11.1.0186.
Cevallos-Cevallos, Juan Manuel, Laura Gysel, Maria Gabriela Maridueña-Zavala, and María José Molina-Miranda. "Time-Related Changes in Volatile Compounds during Fermentation of Bulk and Fine-Flavor Cocoa (Theobroma cacao) Beans." Journal of Food Quality 2018 (2018): 1–14. http://dx.doi.org/10.1155/2018/1758381.
Oussou, Kouame Fulbert, Gamze Guclu, Hasim Kelebek, and Serkan Selli. "Elucidating the contribution of microorganisms to the spontaneous fermentation and the quality of Ivorian cacao (Theobroma cacao) beans." Quality Assurance and Safety of Crops & Foods 14, no. 4 (September 1, 2022): 23–35. http://dx.doi.org/10.15586/qas.v14i4.1078.
Chóez-Guaranda, Ivan, María Maridueña-Zavala, Adela Quevedo, María Quijano-Avilés, Patricia Manzano, and Juan M. Cevallos-Cevallos. "Changes in GC-MS metabolite profile, antioxidant capacity and anthocyanins content during fermentation of fine-flavor cacao beans from Ecuador." PLOS ONE 19, no. 3 (March 1, 2024): e0298909. http://dx.doi.org/10.1371/journal.pone.0298909.
Priambodo, D. C., D. Saputro, M. F. R. Pahlawan, A. D. Saputro, and R. E. Masithoh. "Determination of Acid Level (pH) and Moisture Content of Cocoa Beans at Various Fermentation Level Using Visible Near-Infrared (Vis-NIR) Spectroscopy." IOP Conference Series: Earth and Environmental Science 985, no. 1 (February 1, 2022): 012045. http://dx.doi.org/10.1088/1755-1315/985/1/012045.
Bittenbender, Harry C., Loren D. Gautz, Ed Seguine, and Jason L. Myers. "Microfermentation of Cacao: The CTAHRBag System." HortTechnology 27, no. 5 (October 2017): 690–94. http://dx.doi.org/10.21273/horttech03769-17.
Meryandini, Anja, Asrianti Basri, and Titi Candra Sunarti. "PENINGKATAN KUALITAS BIJI KAKAO (Theobroma cacao L) MELALUI FERMENTASI MENGGUNAKAN Lactobacillus sp. dan Pichia kudriavzevii." Jurnal Bioteknologi & Biosains Indonesia (JBBI) 6, no. 1 (June 14, 2019): 11. http://dx.doi.org/10.29122/jbbi.v6i1.3048.
Muzaifa, Murna, Yusya Abubakar, and Faitzal Haris. "Profil Pertumbuhan Mikroorganisme pada Fermentasi Biji Kakao Aceh." Jurnal Teknologi dan Industri Pertanian Indonesia 9, no. 2 (October 1, 2017): 50–54. http://dx.doi.org/10.17969/jtipi.v9i1.5975.
Muzaifa, Murna, Yusya Abubakar, and Faitzal Haris. "Profil Pertumbuhan Mikroorganisme pada Fermentasi Biji Kakao Aceh." Jurnal Teknologi dan Industri Pertanian Indonesia 9, no. 2 (October 1, 2017): 50–54. http://dx.doi.org/10.17969/jtipi.v9i2.5975.
Peralta, J. G. B., F. B. Elegado, J. F. Simbahan, I. G. Pajares, and E. I. Dizon. "Microbial and metabolite profiles of spontaneous and adjunct-inoculated cacao (Theobroma cacao L.) fermentation." Food Research 5, no. 2 (March 28, 2021): 331–39. http://dx.doi.org/10.26656/fr.2017.5(2).526.
Mori, Diner, Miguel Barrena, Segundo Oliva, and Segundo Chavez. "Response surface optimization of the cacao criollo fermentation process in the province of Utcubamba, Amazonas-Peru." Revista de la Facultad de Agronomía, Universidad del Zulia 39, no. 1 (February 16, 2022): e223917. http://dx.doi.org/10.47280/revfacagron(luz).v39.n1.17.
Rahma, Rizka Aulia, Simon Bambang Widjanarko, Rofiq Sunaryanto, and Yunianta Yunianta. "OPTIMASI MEDIA FERMENTASI Aspergillus oryzae, PENGHASIL ANTIJAMUR PATOGEN BUAH KAKAO Phytophthora palmivora Fermentation Medium Optimization of Aspergillus oryzae, Antifungals Producer for Cacao Pathogen Phytophthora palmivora." Jurnal Agritech 35, no. 03 (October 6, 2015): 315. http://dx.doi.org/10.22146/agritech.9343.
Tịnh, Nguyễn Thị Thanh, Nguyễn Tiến An, Hồ Thị Thu Hòa, and Nguyễn Thị Tươi. "A STUDY OF WINE FERMENTATION FROM MUCILAGE OF COCOA BEANS (Theobroma cacao L.)." Tạp chí Khoa học Đại học Đà Lạt 6, no. 3 (September 30, 2016): 387. http://dx.doi.org/10.37569/dalatuniversity.6.3.83(2016).
Haryati, Rita, Yusmanizar Yusmanizar, and Harir Fauzi. "Study of Fermentation and Drying Temperature in Cacao Quality (Theobroma cacao L.)." Jurnal Keteknikan Pertanian 26, no. 2 (October 1, 2012): 129–35. http://dx.doi.org/10.19028/jtep.26.2.129-135.
Nunes, Cassiane S. O., Marília L. C. da Silva, Geany P. Camilloto, Bruna A. S. Machado, Katharine V. S. Hodel, Maria Gabriela B. Koblitz, Giovani B. M. Carvalho, and Ana Paula T. Uetanabaro. "Potential Applicability of Cocoa Pulp (Theobroma cacao L) as an Adjunct for Beer Production." Scientific World Journal 2020 (September 2, 2020): 1–14. http://dx.doi.org/10.1155/2020/3192585.
Falconí, César E., Viviana Yánez-Mendizábal, Roberto J. Haro, and Darwin R. Claudio. "Inoculum of a Native Microbial Starter Cocktail to Optimize Fine-Aroma Cocoa (Theobroma cacao) Bean Fermentation." Agronomy 13, no. 10 (October 7, 2023): 2572. http://dx.doi.org/10.3390/agronomy13102572.
Zhiminaicela Cabrera, Jonathan Bladimir, Cristhel Mora Encalada, José Quevedo Guerrero, Sayda Herrera Reyes, Anthony Morocho Castillo, and Joffre León Toro. "Influencia De la Madurez de las Mazorcas de Cacao: Calidad Nutricional y Sensorial del Cultivar CCN-51." Revista Bases de la Ciencia. e-ISSN 2588-0764 6, no. 2 (August 30, 2021): 27. http://dx.doi.org/10.33936/rev_bas_de_la_ciencia.v6i2.2706.
Ihda Fitriyah and Yuli Hariyati. "The Excellence of Cocoa-Goat Integrated Farming in the Implementation of Zero Waste Concept." SEAS (Sustainable Environment Agricultural Science) 4, no. 2 (November 2, 2020): 162–67. http://dx.doi.org/10.22225/seas.4.2.2298.162-167.
Bueno, Gilbert E., Kristine A. Valenzuela, and Edwin R. Arboleda. "Maturity classification of cacao through spectrogram and convolutional neural network." Jurnal Teknologi dan Sistem Komputer 8, no. 3 (June 4, 2020): 228–33. http://dx.doi.org/10.14710/jtsiskom.2020.13733.
Leal, Gildemberg Amorim, Luiz Humberto Gomes, Priscilla Efraim, Flavio Cesar de Almeida Tavares, and Antonio Figueira. "Fermentation of cacao (Theobroma cacaoL.) seeds with a hybridKluyveromyces marxianusstrain improved product quality attributes." FEMS Yeast Research 8, no. 5 (August 2008): 788–98. http://dx.doi.org/10.1111/j.1567-1364.2008.00405.x.
Huynh, Phong X. "Isolation and selection of microorganisms in cocoa fermentation." Journal of Agriculture and Development 18, no. 4 (August 30, 2019): 51–61. http://dx.doi.org/10.52997/jad.7.04.2019.
Hafid, Harapin, N. Nuraini, and Asma Bio Kimestri. "Efek Pemberian Kulit Buah Coklat Fermentasi Terhadap Pertumbuhan Kambing Kacang." JURNAL GALUNG TROPIKA 10, no. 1 (April 28, 2021): 1–7. http://dx.doi.org/10.31850/jgt.v10i1.737.
Korcari, Dea, Alberto Fanton, Giovanni Ricci, Noemi Sofia Rabitti, Monica Laureati, Johannes Hogenboom, Luisa Pellegrino, Davide Emide, Alberto Barbiroli, and Maria Grazia Fortina. "Fine Cocoa Fermentation with Selected Lactic Acid Bacteria: Fermentation Performance and Impact on Chocolate Composition and Sensory Properties." Foods 12, no. 2 (January 11, 2023): 340. http://dx.doi.org/10.3390/foods12020340.
Hernani, Hernani, and Winda Haliza. "OPTIMASI KOMPOSISI NUTRIEN UNTUK PEMBENTUKAN KOMPONEN CITARASA PADA FERMENTASI BIJI KAKAO ASALAN (Optimization of nutrient composition during fermentation on unfermented cocoa beans to enchance flavor components production)." Jurnal Penelitian Pascapanen Pertanian 10, no. 2 (January 18, 2017): 71. http://dx.doi.org/10.21082/jpasca.v10n2.2013.71-82.
Pallares-Pallares, Andrea, Janeth Aidé Perea-Villamil, and Luis Javier López-Giraldo. "Impacto de las condiciones de beneficio sobre los compuestos precursores de aroma en granos de cacao (Theobroma cacao L) del clon CCN-51." Respuestas 21, no. 1 (January 1, 2016): 120. http://dx.doi.org/10.22463/0122820x.726.
GOTO, Yasunobu, Satoko OKUYAMA, Masayoshi UZAWA, Takeshi AIHARA, and Tatsuya KAMIWAKI. "Compositional Changes of Indonesian Cacao Beans during Fermentation Process." NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI 48, no. 11 (2001): 848–51. http://dx.doi.org/10.3136/nskkk.48.848.
Goto, Yasunobu, Takeshi Aihara, Satoko Okuyama, Tatsuya Kamiwaki, Kiyoyasu Tsukada, and Masayoshi Uzawa. "Compositional Changes of Venezuelan Cacao Beans during the Fermentation." NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI 49, no. 11 (2002): 731–35. http://dx.doi.org/10.3136/nskkk.49.731.
Wijaya, Muhammad, and Muhammad Wiharto. "THE ISOLATION OF COMPOUND POLYPHENOL FROM WAJO DISTRICT CACAO BEAN AND CACAO WASTE THROUGH FERMENTATION PROCESS." Jurnal Sains Dasar 5, no. 2 (October 31, 2016): 81. http://dx.doi.org/10.21831/jsd.v5i2.10648.
Erazo Solórzano, Cyntia Yadira, Kerly Johanna Bravo Franco, Diego Armando Tuárez García, Ángel Oliverio Fernández Escobar, Yenny Guiselli Torres Navarrete, and Jaime Fabian Vera Chang. "Efecto de la fermentación de cacao (theobroma cacao L.), variedad nacional y trinitario, en cajas de maderas no convencionales sobre la calidad física y sensorial del licor de cacao." Revista de Investigación Talentos 8, no. 2 (July 1, 2021): 42–55. http://dx.doi.org/10.33789/talentos.8.2.153.
Apriyanto, Mulono. "PERUBAHAN pH , KEASAMAN DAN INDEKS FERMENTASI BIJI KAKAO SELAMA FERMENTASI HASIL BIJI KAKAO (THEOBROMA CACAO)." JURNAL TEKNOLOGI PERTANIAN 6, no. 1 (May 12, 2017): 12–18. http://dx.doi.org/10.32520/jtp.v6i1.97.
Mumpuni Erawati, Christina, Ruth Chrisnasari, and Peeyush Soni. "The Effect of Pod Storage on Chemical and Microbiological Characteristics of Organic and Non–organic Balinese Cacao Pulps." E3S Web of Conferences 374 (2023): 00007. http://dx.doi.org/10.1051/e3sconf/202337400007.
Elmatsani, Huda M., A. Joni Munarso, Yogi P. Rahardjo, Bonnie O. Benyamin, Noveria Sjafrina, Puji Astuti, Arief Arianto, Amos Lukas, and Mochammad Jusuf Djafar. "Reducing Cadmium and Lead Contamination in Cacao: A Bibliometric Analysis of 10 Years of Research Using Bibliometrics." BIO Web of Conferences 101 (2024): 01011. http://dx.doi.org/10.1051/bioconf/202410101011.
PRADNYAWATHI, NI LUH MADE, I. KETUT ARSA WIJAYA, I. NYOMAN SUTEDJA, and ANAK AGUNG MADE ASTININGSIH. "Kajian Beberapa Cara Fermentasi yang Dilakukan oleh Petani terhadap Mutu Biji Kakao (Theobroma cacao L.)." Agrotrop : Journal on Agriculture Science 8, no. 2 (July 19, 2019): 189. http://dx.doi.org/10.24843/ajoas.2018.v08.i02.p10.
Subroto, Edy, Mohamad Djali, Rossi Indiarto, Elazmanawati Lembong, and Nur Baiti. "Microbiological Activity Affects Post-Harvest Quality of Cocoa (Theobroma cacao L.) Beans." Horticulturae 9, no. 7 (July 13, 2023): 805. http://dx.doi.org/10.3390/horticulturae9070805.
Rahmi, Fazzatul, Zulfahrizal Zulfahrizal, and Kiman Siregar. "Analisis Pindah Panas pada Ruang Fermentasi Biji Kakao (Theobroma cacao L) dengan Menggunakan Kotak Kayu dan Styrofoam." Rona Teknik Pertanian 10, no. 1 (April 1, 2017): 34–45. http://dx.doi.org/10.17969/rtp.v10i1.7448.
Ludlow, Catherine L., Gareth A. Cromie, Cecilia Garmendia-Torres, Amy Sirr, Michelle Hays, Colburn Field, Eric W. Jeffery, Justin C. Fay, and Aimée M. Dudley. "Independent Origins of Yeast Associated with Coffee and Cacao Fermentation." Current Biology 26, no. 7 (April 2016): 965–71. http://dx.doi.org/10.1016/j.cub.2016.02.012.
Jean-Marie, Elodie, Didier Bereau, Patrick Poucheret, Caroline Guzman, Frederic Boudard, and Jean-Charles Robinson. "Antioxidative and Immunomodulatory Potential of the Endemic French Guiana Wild Cocoa “Guiana”." Foods 10, no. 3 (March 3, 2021): 522. http://dx.doi.org/10.3390/foods10030522.
Isa Dwijatmoko, Muhammad, Budi Nurtama, Nancy Dewi Yuliana, and Misnawi Misnawi. "Characterization of Polyphenols from Various Cocoa (Theobroma cacao L.) Clones During Fermentation." Pelita Perkebunan (a Coffee and Cocoa Research Journal) 34, no. 2 (August 31, 2018): 104–12. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v34i2.319.
Sriherwanto, Catur, Budhi Santoso Reksohadiwinoto, Anis Herliyanti Mahsunah, Imam Suja’i, Sarny Toelak, and Mia Rusmiyati. "EFFECTS OF Rhizopus oryzae FERMENTATION OF COCOA BYPRODUCT ON CERTAIN AMINO ACID AND THEOBROMINE CONTENTS." Jurnal Bioteknologi & Biosains Indonesia (JBBI) 3, no. 2 (December 6, 2016): 72. http://dx.doi.org/10.29122/jbbi.v3i2.945.
Hasan, Nusyirwan, and Rifda Roswita. "Peningkatan Adopsi Teknologi dan Mutu Kakao di Provinsi Sumatera Barat." Jurnal Tanaman Industri dan Penyegar 4, no. 1 (March 30, 2017): 23. http://dx.doi.org/10.21082/jtidp.v4n1.2017.p23-30.
Horta Tellez, Heidi Briggity, Maria Cristina García Muñoz, Ivonne Ximena Ceron Salazar, and Angelica Piedad Sandoval Aldana. "Evaluation of the fermentation process and final quality of five cacao clones from the department of Huila, Colombia." DYNA 86, no. 210 (July 1, 2019): 233–39. http://dx.doi.org/10.15446/dyna.v86n210.75814.
Saputri, Desi Riana, Fenzy Putri Liewenti, and Stanislaus Dimas Indra. "Efek Biokonversi Pulp Kakao menjadi Bioetanol Sebagai Sumber Energi Alternatif melalui Fermentasi Aspergillus niger dan Saccharomyces cerevisiae dalam Fermentor Wadah Plastik dan Stainless Steel." Journal of Science and Applicative Technology 5, no. 1 (March 11, 2021): 73. http://dx.doi.org/10.35472/jsat.v5i1.377.
Marpaung, Ridawati, and Siti Nurlina Putri. "KARAKTERISTIK MUTU ORGANOLEPTIK OLAHAN COKLAT DENGAN LAMA FERMENTASI YANG BERBEDA PADA BIJI KAKAO LINDAK (Theobroma cacao L.)”." Jurnal Media Pertanian 4, no. 2 (November 11, 2019): 64. http://dx.doi.org/10.33087/jagro.v4i2.83.
Kadow, Daniel, Nicolas Niemenak, Sascha Rohn, and Reinhard Lieberei. "Fermentation-like incubation of cocoa seeds (Theobroma cacao L.) – Reconstruction and guidance of the fermentation process." LWT - Food Science and Technology 62, no. 1 (June 2015): 357–61. http://dx.doi.org/10.1016/j.lwt.2015.01.015.