منابع مشابه
Mycobiota of cocoa: from farm to chocolate.
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...
متن کاملcacao to cocoa to chocolate: healthy food?
abstract chocolate is derived from cocoa beans - the fruit of the cacao tree or theobroma cacao (the latin term: food of the gods). recent published articles demonstrate that the quality and quantity of the antioxidants in cocoa and chocolate are very high and their flavonoids are believed to reduce the number of free radicals in the body that contribute to medical problems, such as cardiovascu...
متن کاملCacao to Cocoa to Chocolate: Healthy Food?
Chocolate is derived from cocoa beans the fruit of the cacao tree or Theobroma cacao (the latin term: food of the gods). Recent published articles demonstrate that the quality and quantity of the antioxidants in cocoa and chocolate are very high and their flavonoids are believed to reduce the number of free radicals in the body that contribute to medical problems, such as cardiovascular disease...
متن کاملCocoa and Dark Chocolate Polyphenols: From Biology to Clinical Applications
It is well known that cocoa and dark chocolate possess polyphenols as major constituents whose dietary consumption has been associated to beneficial effects. In fact, cocoa and dark chocolate polyphenols exert antioxidant and anti-inflammatory activities switching on some important signaling pathways such as toll-like receptor 4/nuclear factor κB/signal transducer and activator of transcription...
متن کاملMycobiota and mycotoxin producing fungi from cocoa beans.
The present study reports on the natural mycobiota occurring in cocoa beans, paying special attention to the incidence of fungal species that are potential producers of mycotoxins. The results show that predominant fungi were different species of the genus Aspergillus belonging to section Flavi and Nigri. Of the 214 strains of Aspergillus section Flavi collected from cocoa beans, 120 were ident...
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ژورنال
عنوان ژورنال: Food Microbiology
سال: 2011
ISSN: 0740-0020
DOI: 10.1016/j.fm.2011.08.005