scholarly journals Characteristics of Dried Cocoa Beans (Theobroma cacao L.) Color Using Response Surface Methodology

2019 ◽  
Vol 7 (1) ◽  
Author(s):  
Sri Hartuti ◽  
Nursigit Bintoro ◽  
Joko Nugroho Wahyu Karyadi ◽  
Yudi Pranoto
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Theobroma Cacao ◽  
Cocoa Beans ◽  
Theobroma Cacao L

scholarly journals Optimization of nitric acid-mediated extraction of pectin from cacao pod husks (Theobroma cacao L.) using response surface methodology

2011 ◽  
Vol 84 (4) ◽  
pp. 1230-1236 ◽  
Author(s):  
Lúcia Cristina Vriesmann ◽  
Reinaldo Francisco Teófilo ◽  
Carmen Lúcia de Oliveira Petkowicz
Keyword(s):  
Response Surface Methodology ◽  
Nitric Acid ◽  
Response Surface ◽  
Theobroma Cacao ◽  
Theobroma Cacao L

Microencapsulation of Theobroma cacao L. waste extract: optimization using response surface methodology

2017 ◽  
Vol 34 (2) ◽  
pp. 111-120 ◽  
Author(s):  
Taís Vanessa Gabbay Alves ◽  
Russany Silva da Costa ◽  
Bahar Aliakbarian ◽  
Alessandro Alberto Casazza ◽  
Patrizia Perego ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Theobroma Cacao ◽  
Waste Extract ◽  
Theobroma Cacao L

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
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