Keyword

cocoa processing

Description: Cocoa processing comprises operations that transform harvested cacao beans and other cacao materials into ingredients and finished products.

Primary topic: Food Chemistry and Fat Analysis (51%)

OpenAlex ID: keywords/cocoa-processing

Industrial Chocolate Manufacture and Use

2008 · Beckett, S. T. 1946- · Wiley eBooks · 565

Theobroma cacao L., the Food of the Gods: A scientific approach beyond myths and claims

2009 · M. Rusconi, A. Conti · Pharmacological Research · 266

Status, supply chain and processing of cocoa - A review

2017 · Mohd Shavez Beg, Sameer Ahmad, et al. · Trends in Food Science & Technology · 259

Flavanol and Flavonol Contents of Cocoa Powder Products: Influence of the Manufacturing Process

2008 · C. Andres-Lacueva, M. Monagas, et al. · Journal of Agricultural and Food Chemistry · 210

Environmental impacts of cocoa production and processing in Ghana: life cycle assessment approach

2008 · Augustine Ntiamoah, George Afrane · Journal of Cleaner Production · 199

Impact of Fermentation, Drying, Roasting, and Dutch Processing on Epicatechin and Catechin Content of Cacao Beans and Cocoa Ingredients

2010 · Mark J. Payne, W. Jeffrey Hurst, et al. · Journal of Agricultural and Food Chemistry · 195

Chocolate Science and Technology

2016 · Emmanuel Ohene Afoakwa · Wiley eBooks · 192

Impact of Alkalization on the Antioxidant and Flavanol Content of Commercial Cocoa Powders

2008 · Kenneth B. Miller, William Jeffery Hurst, et al. · Journal of Agricultural and Food Chemistry · 181

The physical properties of Category B cocoa beans

2003 · Ato Bart-Plange, Edward A. Baryeh · Journal of Food Engineering · 175

The Content of Polyphenolic Compounds in Cocoa Beans (Theobroma cacaoL.), Depending on Variety, Growing Region, and Processing Operations: A Review

2013 · Joanna Oracz, Dorota Zyzelewicz, et al. · Critical Reviews in Food Science and Nutrition · 162

Fermentation, Drying, and Storage of Cacao Beans

1958 · P.A. Roelofsen · Advances in food research · 139

Microbial biotechnology in horticulture

2006 · Ramesh C. Ray, Owen P. Ward · Science Publishers eBooks · 122

Handbuch der Kakaoerzeugnisse

1965 · Heinrich Fincke · Springer eBooks · 116

Polyphenols in cocoa (Theobroma cacao L.)

2009 · Ching Lik Hii, Chung Lim Law, et al. · Asian Journal of Food and Agro-Industry · 113

Cocoa Production and Processing Technology

2014 · Emmanuel Ohene Afoakwa · CRC Press eBooks · 112

Changes of phenolic compounds and antioxidant capacity in cocoa beans processing

2011 · Slavica Mazor Jolić, Ivana Radojčić Redovniković, et al. · International Journal of Food Science & Technology · 107

Antihypertensive Effect of a Polyphenol-Rich Cocoa Powder Industrially Processed To Preserve the Original Flavonoids of the Cocoa Beans

2009 · Elena Cienfuegos-Jovellanos, Marı́a del Mar Quiñones, et al. · Journal of Agricultural and Food Chemistry · 107

From Cocoa to Chocolate: The Impact of Processing on In Vitro Antioxidant Activity and the Effects of Chocolate on Antioxidant Markers In Vivo

2017 · Carla D. Di Mattia, Giampiero Sacchetti, et al. · Frontiers in Immunology · 106

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Microbial fermentation of cocoa beans, with emphasis on enzymatic degradation of the pulp

1995 · Rosane Freitas Schwan, Anthony H. Rose, et al. · 106

Lead Contamination in Cocoa and Cocoa Products: Isotopic Evidence of Global Contamination

2005 · Charley W. Rankin, Jerome O. Nriagu, et al. · Environmental Health Perspectives · 105

State‐of‐the‐Art Chocolate Manufacture: A Review

2017 · Tomy J. Gutiérrez · Comprehensive Reviews in Food Science and Food Safety · 99

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Impact of fermentation, drying, roasting and Dutch processing on flavan-3-ol stereochemistry in cacao beans and cocoa ingredients

2011 · W Jeffrey Hurst, Susann H Krake, et al. · Chemistry Central Journal · 96

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Ochratoxigenic fungi and ochratoxin A in cocoa during farm processing

2010 · Marina V. Copetti, José Luís Pereira, et al. · International Journal of Food Microbiology · 96

Performance of different drying methods and their effects on the chemical quality attributes of raw cocoa material

2010 · Tagro Simplice Guehi, Irié Bi Zahouli, et al. · International Journal of Food Science & Technology · 96

Correlation between Antimicrobial, Antioxidant Activity, and Polyphenols of Alkalized/Nonalkalized Cocoa Powders

2017 · Vanja Todorovic, Marina Milenkovic, et al. · Journal of Food Science · 95

Works count: 2,321

Citation count: 9,946