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Showing 1 to 3 of 3 for “"Cocoa fermentation"”.
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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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The Continuous Fermentation of Vinegar in Tower Fermenter
A continuous Tower fermentation system has been operated for the production of vinegar. Five different raw materials were investigated. These were: cocoa 'sweatings', a substrate derived from the cocoa fermentation 'sweat' boxes and is a highly polluting waste in the country oforigin; beet …
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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 …