Water Content, a w, and Enzyme Activity (Xaa-Prolyl-Dipeptidyl Aminopeptidase) During the Germination Process of Cocoa Beans (Theobroma cacao L.)

2015 ◽  
pp. 533-540
Author(s):  
M. L. Sánchez-Mundo ◽  
M. X. Quintanilla-Carvajal ◽  
C. Bautista-Muñoz ◽  
G. F. Gutiérrez-López ◽  
M. E. Jaramillo-Flores
Keyword(s):  
Enzyme Activity ◽  
Water Content ◽  
Theobroma Cacao ◽  
Cocoa Beans ◽  
Germination Process ◽  
Dipeptidyl Aminopeptidase ◽  
Theobroma Cacao L

scholarly journals Pengaruh Kadar Air dan Persamaan Model Bet untuk Prediksi Masa Simpan Kakao (Theobroma cacao L.)

2017 ◽  
Vol 9 (1) ◽  
pp. 17-22
Author(s):  
Rita Hayati
Keyword(s):  
Shelf Life ◽  
Water Content ◽  
Theobroma Cacao ◽  
Cocoa Beans ◽  
Drying Temperature ◽  
Drying Up ◽  
Storage Area ◽  
Theobroma Cacao L ◽  
Bet Equation

Effect of moisture content and BET equation to the shelf life of cocoa (Theobroma cacao L.) has been conducted. Increasing the quality of cocoa beans is with proper post-harvest handling, including how the harvest, the level of ripeness, curing, fermenting, drying up storage. The purpose of this study was to determine the water content and the appropriate levels of critical in determining the shelf life of cocoa. The benefits of this research are as information for farmers in determining the shelf life of cocoa in order to design a storage area corresponding to the respiratory system owned by cocoa. The results showed that the effect of fermentation facilitator (Staphilococcus cerevisiae) and drying temperature on water content showed that the fermentation facilitator (Staphilococcus cerevisiae) highly significant effect on water content. The drying temperature is also highly significant effect on water content. BET equation obtained was Y = 2,912x + 1.238 (R2 = 0.965), Y = 2,897x + 1.353 (R2 = 0.968) and Y = 2,806x + 1.89 (R2 = 0.954).

Colour, fatty acids, bioactive compounds, and total antioxidant capacity in commercial cocoa beans (Theobroma cacao L.)

LWT ◽  
2021 ◽  
pp. 111629
Author(s):  
Fernando Ramos-Escudero ◽  
Sandra Casimiro-Gonzales ◽  
África Fernández-Prior ◽  
Keidy Cancino Chávez ◽  
José Gómez-Mendoza ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Total Antioxidant Capacity ◽  
Theobroma Cacao ◽  
Cocoa Beans ◽  
Total Antioxidant ◽  
Theobroma Cacao L

Quality Control of Commercial Cocoa Beans (Theobroma cacao L.) by Near-infrared Spectroscopy

2018 ◽  
Vol 11 (5) ◽  
pp. 1510-1517 ◽  
Author(s):  
Juliana C. Hashimoto ◽  
Jéssica C. Lima ◽  
Renata M. S. Celeghini ◽  
Alessandra B. Nogueira ◽  
Priscilla Efraim ◽  
...  
Keyword(s):  
Quality Control ◽  
Infrared Spectroscopy ◽  
Near Infrared Spectroscopy ◽  
Theobroma Cacao ◽  
Near Infrared ◽  
Cocoa Beans ◽  
Theobroma Cacao L

Complementary use of 1H NMR and multi-element IRMS in association with chemometrics enables effective origin analysis of cocoa beans (Theobroma cacao L.)

2019 ◽  
Vol 299 ◽  
pp. 125105 ◽  
Author(s):  
Stefan G. Bindereif ◽  
Felix Brauer ◽  
Jan-Marcel Schubert ◽  
Stephan Schwarzinger ◽  
Gerhard Gebauer
Keyword(s):  
1H Nmr ◽  
Theobroma Cacao ◽  
Cocoa Beans ◽  
Theobroma Cacao L ◽  
Origin Analysis

scholarly journals Water dynamics adsorption properties of dried and roasted cocoa beans (theobroma cacao L.)

2020 ◽  
Vol 23 (1) ◽  
pp. 434-444
Author(s):  
Collazos-Escobar G.A. ◽  
Gutiérrez-Guzmán N. ◽  
Váquiro-Herrera H.A. ◽  
Amorocho-Cruz C.M.
Keyword(s):  
Theobroma Cacao ◽  
Adsorption Properties ◽  
Water Dynamics ◽  
Cocoa Beans ◽  
Theobroma Cacao L

Effects of microwaves, hot air and freeze-drying on the phenolic compounds, antioxidant capacity, enzyme activity and microstructure of cacao pod husks (Theobroma cacao L.)

2017 ◽  
Vol 41 ◽  
pp. 378-386 ◽  
Author(s):  
Lourdes Valadez-Carmona ◽  
Carla Patricia Plazola-Jacinto ◽  
Marcela Hernández-Ortega ◽  
María Dolores Hernández-Navarro ◽  
Francisco Villarreal ◽  
...  
Keyword(s):  
Enzyme Activity ◽  
Phenolic Compounds ◽  
Antioxidant Capacity ◽  
Theobroma Cacao ◽  
Freeze Drying ◽  
Hot Air ◽  
Theobroma Cacao L
Sign in / Sign up

Export Citation Format

Share Document