Chocolate is a versatile product with flavours ranging from sweet to bitter. Cocoa, from a C3-photosynthetic plant, is its main raw material, while sugar from sugarcane (C4-metabolism) is commonly used. We analyzed the δ13C and δ15N composition of Br...
Sustainable control of microbial pathogens requires alternatives to chemical agents. However, the efficacy of physical methods like Ultraviolet-C (UVC) radiation is often inconsistent due to poorly understood, pathogen-specific resistance mechanisms....
BACKGROUND: Cacao (Theobroma cacao L.) breeding and improvement rely on understanding germplasm diversity and trait architecture. This study characterized a cacao collection (173 accessions) evaluated in Puerto Rico, examining phenotypic diversity, t...
Cocoa is a multi-billion-dollar industry but research on improving yields through pollination remains limited. New embedded hardware and AI-based data analysis is advancing information on cocoa flower visitors, their identity and implications for yie...
Cacao producers often obtain low-quality beans due to the poor manual drying process. This study proposes the construction of an automated prototype robot for the removal during natural drying of cacao beans at Cooperativa Agraria Allima Cacao Ltd., ...
Cocoa is an important commodity crop, not only to produce chocolate, one of the most complex products from the sensory perspective, but one that commonly grows in developing countries close to the tropics. This paper presents novel techniques applied...
Nutrition (Burbank, Los Angeles County, Calif.)
Nov 24, 2018
OBJECTIVES: Strenuous exercise can impair athletic performance due to muscular inflammation and oxidative stress. Antioxidants such as cocoa flavanols have been used as a supplement to prevent oxidative stress; however, the benefits of dietary antiox...
Clinical nutrition (Edinburgh, Scotland)
Dec 26, 2017
BACKGROUND & AIMS: We have previously reported an increased nitrosative stress in the kidneys of diabetic animals, which was reduced by an antioxidant probiotic. The present study evaluated whether the extract of cupuaçu (EC), an antioxidant compound...
Several procedures are currently used to assess fermentation index (FI) of cocoa beans (Theobroma cacao L.) for quality control. However, all of them present several drawbacks. The aim of the present work was to develop and validate a simple image ba...
Flavour is a key quality attribute of cocoa, essential for industry standards and consumer preferences. Automated methods for assessing flavour quality support industrial laboratories in achieving high sample throughput. Targeted and untargeted HS-SP...
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