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Ecology and population dynamics of yeast starter cultures in cocoa beans fermentation

100%

Gonzalez E. G., Orejuela J. H. M., Banguera J. S. S., Moreno D. I. C., Narvaez G. A., Munez A. F. O., Rodriguez C. M.

BioTechnologia. Journal of Biotechnology Computational Biology and Bionanotechnology

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2022

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tom 103

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nr 4

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Roasting conditions and cocoa bean quality

100%

Krysiak W.

Acta Agrophysica

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2002

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tom 77

3

Effects of convective roasting conditions on microbial safety of cocoa beans

100%

Stobinska H., Krysiak W., Nebesny E., Kozanecka E.

Acta Agrophysica

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2006

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tom 07

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nr 1[132]

4

Fatty acid profile of raw materials and chocolate milk mass depending on temperature and time of mixing

84%

Urbanska B., Kowalska H., Derewiaka D., Kowalska J.

Zeszyty Problemowe Postępów Nauk Rolniczych

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2020

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tom 601

5

Determination of organochlorine pesticide residues in dried cocoa

84%

Abiodun Olaniran O., Oyerinde Ajiboye E., Abiodun Adebayo T., Adelani Babarinde S., Omolola Adedosu H., Olulakin Adesina G.

International Letters of Natural Sciences

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2016

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tom 54

Organochlorine pesticide residues in dried cocoa beans from selected towns in Ondo and Osun States, Nigeria were determined. Four towns Ondo and Idanre (Ondo State) and Ife and Ilesa (Osun State) were selected to represent cocoa producing areas in the states. Samples were extracted and cleaned-up on silica gel adsorbent. Pesticide residues were detected using Gas Chromatography – Mass Spectrometry (GC-MS). Five organochlorine pesticides were detected in the samples from Ondo state which includes alpha-HCH, beta-HCH, delta-HCH, endrin and p p’ DDT. The levels of p p’ DDT (0.108 mg/kg and 0.107 mg/kg) detected in samples from Ondo and Idanre towns were lower than the EU MRL (0.5 mg/kg), while other detected organochlorine pesticide residues from the State were higher than the EU MRL. In Osun State, alpha-HCH, lindane, dieldrin, endrin, heptachlor-epoxide, endosulfan I and p p’ DDT were organochlorine pesticide residues detected, with lindane (0.074 mg/kg), endosulfan I (0.099 mg/kg) and p p’ DDT (0.235 mg/kg) being lower than EU MRLs. Higher levels of organochlorine pesticide residues than the EU MRLs suggest that the produce were not safe for human consumption because of the tendency of the pestsides to persist for a long period of time and as well bioaccumulate within the environment. The produce can also face trade threat in international market. Measures were suggested to ameliorate this situation.

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Effects of air parameters on changes in temperature inside roasted cocoa beans

84%

Krysiak W., Motyl-Patelska L.

Acta Agrophysica

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2006

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tom 07

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nr 1[132]

7

Influence of roasting process on changes in content of selected mineral compounds in chocolates obtained from beans from different regions of the world

67%

Urbanska B., Kowalska H., Luba M., Kowalska J.

Zeszyty Problemowe Postępów Nauk Rolniczych

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2019

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tom 597

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Determination of some physical and sensory properties of milk, dark and white chocolate at different storage temperatures

67%

Cagindi O., Otles S.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

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2007

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tom 10

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nr 4

9

Micro-climate conditions, weed diversity, flowering and yield of young cacao plants as affected by shade regimes

67%

Babadele F. I., Agele S. O.

International Letters of Natural Sciences

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2021

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tom 81

Ograniczanie wyników

Ecology and population dynamics of yeast starter cultures in cocoa beans fermentation

Roasting conditions and cocoa bean quality

Effects of convective roasting conditions on microbial safety of cocoa beans

Fatty acid profile of raw materials and chocolate milk mass depending on temperature and time of mixing

Determination of organochlorine pesticide residues in dried cocoa

Effects of air parameters on changes in temperature inside roasted cocoa beans

Influence of roasting process on changes in content of selected mineral compounds in chocolates obtained from beans from different regions of the world

Determination of some physical and sensory properties of milk, dark and white chocolate at different storage temperatures

Micro-climate conditions, weed diversity, flowering and yield of young cacao plants as affected by shade regimes