Cocoa beans: from tree to factory
By M. S. Fowler. 2009
142 citations recorded by the source corpus.
Subfields: Food Science, Horticulture
View Paper: https://www.semanticscholar.org/paper/82477ab9ecefe26b343c7cb6b3a1c81be61e62bd
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In Food Science
In Horticulture
Citations in the corpus
- Effect of Turning Beans and Fermentation Method on the Acidity and Physical Quality of Raw Cocoa Beans (2010, background): “Fermentation reactions have been reviewed by Fowler (1999) and Beckett (2000).”
- Carob as cocoa substitute: a review on composition, health benefits and food applications (2018, background): “Aging trees that are past their peak cocoa pod production and decline in soil fertility due to inadequate or no use of fertilizers are other challenges that impede cocoa productivity [3, 5, 14, 15].”
- Factors influencing rheological and textural qualities in chocolate - a review (2007, unknown): “Enzymic and microbial fermentations after harvest induce physical and chemical changes in beans over 5 to 7 days (Fowler, 1999) with key browning reactions of polyphenol with proteins (ca.”