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Evolution of ascorbic acid degradation during hot air drying of papaya maradol (Carica papaya).
Papaya maradol (Carica papaya) is a fragile, perishable fruit, highly accepted worldwide. To keep the quality of papaya from harvest to the consumers, conservation techniques are often used; among them, one of the most ...
Isolation and molecular identification of Curvularia lunata/Cochliobolus lunatus causal agent of leaf spot disease of cocoa.
Cocoa is an important crop that provides to the food industry the chocolate, cocoa, and cocoa butter that are used in many applications. Globally, cocoa production is affected by fungal diseases such as frosty pod rot ...
Influence of acetic acid bacteria on the acidity of the cocoa beans during fermentation.
During cocoa fermentation, acetic acid bacteria (AAB) produce acetic acid. The increase and diffusion of this acid in the grain, causes biochemical changes that impact on taste and quality. The acid beans are used in limited ...