Articoli di riviste sul tema "Fermentation du cacao"
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Bobiles, S. C., F. B. Elegado, C. G. Millena e F. E. Merca. "Small-scale cacao (Theobroma cacao L.) fermentation process utilizing cacao pod husk". Food Research 6, n. 4 (31 luglio 2022): 236–45. http://dx.doi.org/10.26656/fr.2017.6(4).502.
Wiranda, Sumaryati Syukur e 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, n. 1 (11 febbraio 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 e 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 e Puspita Lisdiyanti. "Fermentation Effect of Cacao Beans Originate from Jember on Polyphenol-Flavonoid Content and Radical Scavenging Activity". ALCHEMY Jurnal Penelitian Kimia 19, n. 1 (23 marzo 2023): 23. http://dx.doi.org/10.20961/alchemy.19.1.60831.23-31.
Santos, Emmanuel D., e Diane B. Remot. "Classification of Cocoa Beans Based on the Grade Level of Fermentation using KNN Algorithm". Indian Journal Of Science And Technology 17, n. 21 (25 maggio 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 e Juan M. Cevallos-Cevallos. "Microbial Diversity and Contribution to the Formation of Volatile Compounds during Fine-Flavor Cacao Bean Fermentation". Foods 11, n. 7 (23 marzo 2022): 915. http://dx.doi.org/10.3390/foods11070915.
Zhaira Marianne Ferrancol Ferran, Luisa Ann Tamayo Ongquit e Edwin Romeroso Arboleda. "A review of machine learning applications in Cacao Post-harvest management". International Journal of Science and Research Archive 11, n. 1 (28 febbraio 2024): 1540–50. http://dx.doi.org/10.30574/ijsra.2024.11.1.0186.
Cevallos-Cevallos, Juan Manuel, Laura Gysel, Maria Gabriela Maridueña-Zavala e 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 e 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, n. 4 (1 settembre 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 e 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, n. 3 (1 marzo 2024): e0298909. http://dx.doi.org/10.1371/journal.pone.0298909.
Priambodo, D. C., D. Saputro, M. F. R. Pahlawan, A. D. Saputro e 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, n. 1 (1 febbraio 2022): 012045. http://dx.doi.org/10.1088/1755-1315/985/1/012045.
Bittenbender, Harry C., Loren D. Gautz, Ed Seguine e Jason L. Myers. "Microfermentation of Cacao: The CTAHRBag System". HortTechnology 27, n. 5 (ottobre 2017): 690–94. http://dx.doi.org/10.21273/horttech03769-17.
Meryandini, Anja, Asrianti Basri e Titi Candra Sunarti. "PENINGKATAN KUALITAS BIJI KAKAO (Theobroma cacao L) MELALUI FERMENTASI MENGGUNAKAN Lactobacillus sp. dan Pichia kudriavzevii". Jurnal Bioteknologi & Biosains Indonesia (JBBI) 6, n. 1 (14 giugno 2019): 11. http://dx.doi.org/10.29122/jbbi.v6i1.3048.
Muzaifa, Murna, Yusya Abubakar e Faitzal Haris. "Profil Pertumbuhan Mikroorganisme pada Fermentasi Biji Kakao Aceh". Jurnal Teknologi dan Industri Pertanian Indonesia 9, n. 2 (1 ottobre 2017): 50–54. http://dx.doi.org/10.17969/jtipi.v9i1.5975.
Muzaifa, Murna, Yusya Abubakar e Faitzal Haris. "Profil Pertumbuhan Mikroorganisme pada Fermentasi Biji Kakao Aceh". Jurnal Teknologi dan Industri Pertanian Indonesia 9, n. 2 (1 ottobre 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 e E. I. Dizon. "Microbial and metabolite profiles of spontaneous and adjunct-inoculated cacao (Theobroma cacao L.) fermentation". Food Research 5, n. 2 (28 marzo 2021): 331–39. http://dx.doi.org/10.26656/fr.2017.5(2).526.
Mori, Diner, Miguel Barrena, Segundo Oliva e 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, n. 1 (16 febbraio 2022): e223917. http://dx.doi.org/10.47280/revfacagron(luz).v39.n1.17.
Rahma, Rizka Aulia, Simon Bambang Widjanarko, Rofiq Sunaryanto e 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, n. 03 (6 ottobre 2015): 315. http://dx.doi.org/10.22146/agritech.9343.
Tịnh, Nguyễn Thị Thanh, Nguyễn Tiến An, Hồ Thị Thu Hòa e 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, n. 3 (30 settembre 2016): 387. http://dx.doi.org/10.37569/dalatuniversity.6.3.83(2016).
Haryati, Rita, Yusmanizar Yusmanizar e Harir Fauzi. "Study of Fermentation and Drying Temperature in Cacao Quality (Theobroma cacao L.)". Jurnal Keteknikan Pertanian 26, n. 2 (1 ottobre 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 e Ana Paula T. Uetanabaro. "Potential Applicability of Cocoa Pulp (Theobroma cacao L) as an Adjunct for Beer Production". Scientific World Journal 2020 (2 settembre 2020): 1–14. http://dx.doi.org/10.1155/2020/3192585.
Falconí, César E., Viviana Yánez-Mendizábal, Roberto J. Haro e Darwin R. Claudio. "Inoculum of a Native Microbial Starter Cocktail to Optimize Fine-Aroma Cocoa (Theobroma cacao) Bean Fermentation". Agronomy 13, n. 10 (7 ottobre 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 e 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, n. 2 (30 agosto 2021): 27. http://dx.doi.org/10.33936/rev_bas_de_la_ciencia.v6i2.2706.
Ihda Fitriyah e Yuli Hariyati. "The Excellence of Cocoa-Goat Integrated Farming in the Implementation of Zero Waste Concept". SEAS (Sustainable Environment Agricultural Science) 4, n. 2 (2 novembre 2020): 162–67. http://dx.doi.org/10.22225/seas.4.2.2298.162-167.
Bueno, Gilbert E., Kristine A. Valenzuela e Edwin R. Arboleda. "Maturity classification of cacao through spectrogram and convolutional neural network". Jurnal Teknologi dan Sistem Komputer 8, n. 3 (4 giugno 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 e Antonio Figueira. "Fermentation of cacao (Theobroma cacaoL.) seeds with a hybridKluyveromyces marxianusstrain improved product quality attributes". FEMS Yeast Research 8, n. 5 (agosto 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, n. 4 (30 agosto 2019): 51–61. http://dx.doi.org/10.52997/jad.7.04.2019.
Hafid, Harapin, N. Nuraini e Asma Bio Kimestri. "Efek Pemberian Kulit Buah Coklat Fermentasi Terhadap Pertumbuhan Kambing Kacang". JURNAL GALUNG TROPIKA 10, n. 1 (28 aprile 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 e Maria Grazia Fortina. "Fine Cocoa Fermentation with Selected Lactic Acid Bacteria: Fermentation Performance and Impact on Chocolate Composition and Sensory Properties". Foods 12, n. 2 (11 gennaio 2023): 340. http://dx.doi.org/10.3390/foods12020340.
Hernani, Hernani, e 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, n. 2 (18 gennaio 2017): 71. http://dx.doi.org/10.21082/jpasca.v10n2.2013.71-82.
Pallares-Pallares, Andrea, Janeth Aidé Perea-Villamil e 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, n. 1 (1 gennaio 2016): 120. http://dx.doi.org/10.22463/0122820x.726.
GOTO, Yasunobu, Satoko OKUYAMA, Masayoshi UZAWA, Takeshi AIHARA e Tatsuya KAMIWAKI. "Compositional Changes of Indonesian Cacao Beans during Fermentation Process." NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI 48, n. 11 (2001): 848–51. http://dx.doi.org/10.3136/nskkk.48.848.
Goto, Yasunobu, Takeshi Aihara, Satoko Okuyama, Tatsuya Kamiwaki, Kiyoyasu Tsukada e Masayoshi Uzawa. "Compositional Changes of Venezuelan Cacao Beans during the Fermentation." NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI 49, n. 11 (2002): 731–35. http://dx.doi.org/10.3136/nskkk.49.731.
Wijaya, Muhammad, e Muhammad Wiharto. "THE ISOLATION OF COMPOUND POLYPHENOL FROM WAJO DISTRICT CACAO BEAN AND CACAO WASTE THROUGH FERMENTATION PROCESS". Jurnal Sains Dasar 5, n. 2 (31 ottobre 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 e 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, n. 2 (1 luglio 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, n. 1 (12 maggio 2017): 12–18. http://dx.doi.org/10.32520/jtp.v6i1.97.
Mumpuni Erawati, Christina, Ruth Chrisnasari e 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 e 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 e 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, n. 2 (19 luglio 2019): 189. http://dx.doi.org/10.24843/ajoas.2018.v08.i02.p10.
Subroto, Edy, Mohamad Djali, Rossi Indiarto, Elazmanawati Lembong e Nur Baiti. "Microbiological Activity Affects Post-Harvest Quality of Cocoa (Theobroma cacao L.) Beans". Horticulturae 9, n. 7 (13 luglio 2023): 805. http://dx.doi.org/10.3390/horticulturae9070805.
Rahmi, Fazzatul, Zulfahrizal Zulfahrizal e Kiman Siregar. "Analisis Pindah Panas pada Ruang Fermentasi Biji Kakao (Theobroma cacao L) dengan Menggunakan Kotak Kayu dan Styrofoam". Rona Teknik Pertanian 10, n. 1 (1 aprile 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 e Aimée M. Dudley. "Independent Origins of Yeast Associated with Coffee and Cacao Fermentation". Current Biology 26, n. 7 (aprile 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 e Jean-Charles Robinson. "Antioxidative and Immunomodulatory Potential of the Endemic French Guiana Wild Cocoa “Guiana”". Foods 10, n. 3 (3 marzo 2021): 522. http://dx.doi.org/10.3390/foods10030522.
Isa Dwijatmoko, Muhammad, Budi Nurtama, Nancy Dewi Yuliana e Misnawi Misnawi. "Characterization of Polyphenols from Various Cocoa (Theobroma cacao L.) Clones During Fermentation". Pelita Perkebunan (a Coffee and Cocoa Research Journal) 34, n. 2 (31 agosto 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 e Mia Rusmiyati. "EFFECTS OF Rhizopus oryzae FERMENTATION OF COCOA BYPRODUCT ON CERTAIN AMINO ACID AND THEOBROMINE CONTENTS". Jurnal Bioteknologi & Biosains Indonesia (JBBI) 3, n. 2 (6 dicembre 2016): 72. http://dx.doi.org/10.29122/jbbi.v3i2.945.
Hasan, Nusyirwan, e Rifda Roswita. "Peningkatan Adopsi Teknologi dan Mutu Kakao di Provinsi Sumatera Barat". Jurnal Tanaman Industri dan Penyegar 4, n. 1 (30 marzo 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 e Angelica Piedad Sandoval Aldana. "Evaluation of the fermentation process and final quality of five cacao clones from the department of Huila, Colombia." DYNA 86, n. 210 (1 luglio 2019): 233–39. http://dx.doi.org/10.15446/dyna.v86n210.75814.
Saputri, Desi Riana, Fenzy Putri Liewenti e 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, n. 1 (11 marzo 2021): 73. http://dx.doi.org/10.35472/jsat.v5i1.377.
Marpaung, Ridawati, e Siti Nurlina Putri. "KARAKTERISTIK MUTU ORGANOLEPTIK OLAHAN COKLAT DENGAN LAMA FERMENTASI YANG BERBEDA PADA BIJI KAKAO LINDAK (Theobroma cacao L.)”." Jurnal Media Pertanian 4, n. 2 (11 novembre 2019): 64. http://dx.doi.org/10.33087/jagro.v4i2.83.
Kadow, Daniel, Nicolas Niemenak, Sascha Rohn e Reinhard Lieberei. "Fermentation-like incubation of cocoa seeds (Theobroma cacao L.) – Reconstruction and guidance of the fermentation process". LWT - Food Science and Technology 62, n. 1 (giugno 2015): 357–61. http://dx.doi.org/10.1016/j.lwt.2015.01.015.