نتایج جستجو برای: cocoa production

تعداد نتایج: 607383  

Journal: :Applied and environmental microbiology 2012
Lídia J R Lima Vera van der Velpen Judith Wolkers-Rooijackers Henri J Kamphuis Marcel H Zwietering M J Rob Nout

We sampled a cocoa powder production line to investigate the impact of processing on the microbial community size and diversity at different stages. Classical microbiological methods were combined with 16S rRNA gene PCR-denaturing gradient gel electrophoresis, coupled with clone library construction, to analyze the samples. Aerobic thermoresistant spores (ThrS) (100°C; 10 min) were also isolate...

2002
J. K. A. Benhin E. B. Barbier

This paper is a theoretical and empirical investigation into the impact of the structural adjustment program (SAP) on forest loss in Ghana between the period 1965–95, An optimal control model is used to derive estimable reduced form equations for forest loss, cocoa land, maize land and timber production, which are in turn functions of mainly input and output prices. Piecewise linear and switchi...

Journal: :Journal of cardiovascular pharmacology 2006
David F Dinges

The articles in the issue provide important evidence for the acute effects of cocoa flavanols on the peripheral vascular response in humans. As Hollenberg and Luscher point out, ‘‘not only does flavanol-rich cocoa-induced nitric oxide production show a dramatic influence on blood vessels in healthy individuals, preliminary information available indicates that the influence on nitric oxide synth...

2005
Charley W. Rankin Jerome O. Nriagu Jugdeep K. Aggarwal Toyin A. Arowolo Kola Adebayo A. Russell Flegal

In this article we present lead concentrations and isotopic compositions from analyses of cocoa beans, their shells, and soils from six Nigerian cocoa farms, and analyses of manufactured cocoa and chocolate products. The average lead concentration of cocoa beans was </= 0.5 ng/g, which is one of the lowest reported values for a natural food. In contrast, lead concentrations of manufactured coco...

2008
Marion Raters Reinhard Matissek

Abstract The primary objective of this study was to establish a current situation assessment of the possible occurrence of deoxynivalenol in cocoa and cocoa products. Since there was no analytic method for determining DON in cocoa and cocoa products, a special method was developed. The applicability and consistency of the method was confirmed by performing recovery assays on various cocoa produ...

2011
Yeyi Gu William J. Hurst David A. Stuart Joshua D. Lambert

We determined the in vitro inhibitory effects of cocoa extracts and procyanidins against pancreatic α-amylase (PA), pancreatic lipase (PL) and secreted phospholipase A2 (PLA2), and characterized the kinetics of such inhibition. Lavado, regular and Dutch-processed cocoa extracts as well as cocoa procyanidins (degree of polymerization (DP) = 2 to 10) were examined. Cocoa extracts and procyanidins...

Journal: :Journal of virological methods 2008
A K Quainoo A C Wetten J Allainguillaume

A study was undertaken to determine whether cocoa swollen shoot virus is transmitted by seeds, to improve the robustness of quarantine procedures for international exchange and long term conservation of cocoa germplasm. PCR/capillary electrophoresis, using cocoa swollen shoot virus primers designed from the most conserved regions of the six published cocoa genome sequences, allowed the detectio...

Journal: :Food microbiology 2011
Marina V Copetti Beatriz T Iamanaka Jens C Frisvad José L Pereira Marta H Taniwaki

The present work was carried out to study the mycobiota of cocoa beans from farm to chocolate. Four hundred and ninety-four samples were analyzed at various stages of cocoa processing: (i) primary stage at the farm (fermentation, drying, and storage), (ii) secondary stage at processing (testa, nibs, liquor, butter, cake and powder) and (iii) the final chocolate product (dark, milk, white and po...

Journal: :Molecules 2007
Michael Kofink Menelaos Papagiannopoulos Rudolf Galensa

Cocoa contains high levels of different flavonoids. In the present study, the enantioseparation of catechin and epicatechin in cocoa and cocoa products by chiral capillary electrophoresis (CCE) was performed. A baseline separation of the catechin and epicatechin enantiomers was achieved by using 0.1 mol x L(-1) borate buffer (pH 8.5) with 12 mmol x L(-1) (2-hydroxypropyl)-gamma-cyclodextrin as ...

نمودار تعداد نتایج جستجو در هر سال

با کلیک روی نمودار نتایج را به سال انتشار فیلتر کنید