Impact of fermentation on total polyphenol content and antioxidant capacity of Nigerian Amelonado cocoa beans.
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Sugar profile and volatile aroma composition in cocoa nibs from 6 Cameroonian fine-flavor cocoa hybrids and their concentrations of fruity, floral, chocolate/nutty, and buttery/creamy aromas and their correlation to levels of reducing sugars glucose and fructose.
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Dynamics of volatile and non volatile compounds in cocoa during fermentation and drying processes
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The Impact of grinding intensity on particle properties and rheology of dark chocolate based on roller refined and ball-mill refined chocolate impacting particle size and shape.
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Effect of Cocoa Roasting on Chocolate Polyphenols Evolution. A look at epicatechin levels in cacao and chocolate at different points of processing, with a focus on Chocolate Modica from Italy.
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This research summary looks at both potential positive and potential negative impacts of antioxidants, in particular antioxidant supplements. Antioxidants are tied closely to nutritional aspects of cacao and chocolate. Antioxidants have been associated with anti-aging, cardiovascular health, and cancer treatments.
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Revisiting the history of cacao domestication from middle Holocene in South and Central America Maya, Maranon, Amazonia, Olmec, through residue on ceramic pottery looking at the 11 varieties of cacao including Criollo, Caqueta, Curaray, Nacional, Purus, Contamana, Maranon, Iquitos, Amelonado, Nanay, and Guiana. The history of chocolate is constantly shifting with new information, and we need to revisit this in order to better understand cacao domestication, and history of chocolate through the ages.
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Increasing cocoa butter yield through genetic improvement of Theobroma Cacao L.: Seed fat content variability, inheritance, and association with seed yield
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Mitigating the level of cadmium in cacao products: Reviewing the transfer of cadmium from soil to chocolate bar
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Number Of Craft Chocolate Maker By Country & Popular Chocolate Bar Origins. Cacao from Ecuador, Venezuela, Peru, Dominican Republic, Madagascar, Nigeria, Nicaragua, Brazil, Bolivia, Costa Rica, Hawaii, Ghana, Mexico, Indonesia, Colombia, Vietnam, Trinidad, Papua New Guinea, Ivory Coast, Grenada, Sao Tome, Jamaica, Belize, Philippines, Guatemala, Fiji, Tanzania, St. Lucia, Honduras, Principe, Panama, Congo, Cuba, Tobago, Haiti, Vanuatu, Solomon Islands, Samoa, Australia, Uganda, Sri Lanka, Puerto Rico, India, Cameroon, Nigeria, Liberia, El Salvador, Togo, Taiwan, Sierra Leone, Gabon, Burma.
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Carob and Cocoa blend to reduce bitterness in cocoa and dark chocolate products.
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Factors which influence quality variation in cocoa bean flavour including cocoa genetics, genotype, pulp pre-conditioning, fermentation, drying, roasting, type of soil, and age of tree and how they play a part in flavour development of cocoa beans and chocolate.
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Conching and its impact on chocolate quality, rheology, flavour, flow, safety and nutrition.
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The Dynamics of volatile aromas and non-volatile compounds in cocoa during fermentation and drying
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Does Chocolate Intake During Pregnancy Reduce The Risks Of Preeclampsia And Gestational Hypertension? I
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