Global ETD Search
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Showing 1 to 7 of 7 for “"Cocoa beans"”.
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An experimental and theoretical investigation of the migration of moisture in cocoa beans
… in hygroscopic porous materials, in particular, cocoa beans. The aim of the research has been to determine experimentally the bulk moisture diffusion coefficient for cocoa, and, by quantifying it, to investigate the contribution of such diffusion to wetting and mould damage that has occurred on …
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β-Sitosterol Isolated from Theobroma Cocoa Induces the Expression Of Mkp-1 and Il-10 In Trigeminal Neurons
… studies in our laboratory provided evidence that cocoa beans contain anti-inflammatory compounds that can repress activation of trigeminal nerves. These results led me to hypothesize that a novel compound could be isolated from cocoa beans to treat inflammatory disorders such as migraine and …
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Estudio de prefactibilidad para la instalación de una planta productora de destilado a base de mucílago de cacao
… of a producer plant of distillate based on cocoa mucilage, an unused by-product, from the fermentation process of cocoa beans, for its commercialization in Metropolitan Lima through supermarkets, liquor stores, restaurants and minimarkets.
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Evaluation of cocoa (Theobroma cacao) bean processing strategies to enhance alpha-glucosidase inhibitory activity of dietary cocoa
Cocoa beans (Theobroma cacao) are a highly concentrated source of dietary flavanols- bioactive compounds associated with the health protective properties of cocoa. Cocoa beans undergo processing steps, such as fermentation, roasting, winnowing, grinding, pressing, etc., to produce a final product …
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Impact of cocoa (Theobroma cacao L.) fermentation on composition and concentration of polyphenols: Development of fermentation model system and utilization of yeast starter cultures
Consumption of cocoa and dark chocolate products has been associated with positive health outcomes including reduced onset of cardiovascular disease, inflammation, diabetes, obesity, and platelet disorders. Cocoa polyphenols, putatively responsible for these beneficial activities, are highly …
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A novel process for the production of castor oil by direct solvent extraction
… castor seeds which consists of pressurizing the beans and then suddenly releasing the pressure to vaccum. The degree of dehulling varied according to the pressure applied and the size of the beans. Some of the batches were difficult-to-hull, and this phenomenon was investigated using the scanning …
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Impact of roasting on the physicochemical characteristics of cacao beans and dark chocolate flavor profile
… more than 600 volatiles have been identified in cocoa flavor. However, it has been demonstrated that not all volatiles contribute significantly to the characteristic chocolate aroma. The cacao and chocolate market scenario has changed during the past fifteen years; product availability, …