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บทความวิจัยพ.ศ. 2556

Changes in nib acidification and biochemical composition during fermentation of pulp pre-conditioned cocoa (theobroma cacao) beans

พ.ศ. 2556

คำสำคัญ

FermentationSugarsFree fatty acidsTheobroma cacaoProteolysisAcidificationPod storagePulp pre-conditioning

งานวิจัยในหัวข้อใกล้เคียง

Changes in acidification, sugars and mineral composition of cocoa pulp during fermentation of pulp pre-conditioned cocoa (Theobroma cacao) beans

พ.ศ. 2556

Changes in chemical quality of cocoa butter during roasting of pulp pre-conditioned and fermented cocoa (Theobroma cacao) beans

พ.ศ. 2557

Effects of different fermentation approaches on the microbiological and physicochemical changes during cocoa bean fermentation

พ.ศ. 2558

Analysis of pH and color of fermented cocoa (Theobroma cacao L) beans using response surface methodology

พ.ศ. 2563

Dynamics of cocoa bean pulp degradation during cocoa bean fermentation: Effects of yeast starter culture addition

พ.ศ. 2557

Candida sp. as a starter culture for cocoa (Theobroma cacao L.) beans fermentation

Universiti Putra Malaysia พ.ศ. 2558

Effects of fat content and grinding level of cocoa nibs on physicochemical characteristics of espresso cocoa

Universiti Putra Malaysia พ.ศ. 2561

Effect of natural fermentation on the physicochemical, nutritional, functional, and microbiological properties of baobab (Adansonia digitata L.) fruit pulp flour

พ.ศ. 2562

Cocoa-like flavor compound development of rambutan seed fat as the effect of fermentation and roasting

พ.ศ. 2559

Composition, color and antioxidant properties of cocoa shell at different roasting temperatures

Universiti Putra Malaysia พ.ศ. 2563