ARTICLES

Filter  
Active filters 0
Remove
  

Refine your searches by:

Collections
Agronomy and forestry
Food and nutrition
Biology
Technology
Chemistry
Medicine / Pharmacology
Physical
Environment
Industrial engineer
Pure sciences
all records (69)

Languages
English
Spanish
German
Portuguese

Countries
Indonesia
USA
India
Ukraine
Romania
Brazil
Russia
Lithuania
South Africa
Cuba
all records (67)

Years
2023
2022
2021
2020
2019
2018
2017
2016
2015
2014
all records (24)

Filter  
 
4.646  Articles
1 of 466 pages  |  10  records  |  more records»
This paper aims to analyse the direct energy utilization in the processing of cocoa beans into powder using energy from the national grid and diesel engine in some cocoa processing factories located in South-western Nigeria. Energy consumption in the proc... see more

The content of non fermented cocoa powder is phenolic compounds of polyphenols group which protecting skin from ultra violet radiation (UVB). This research aims to determine the concentration of non fermented cocoa powder that capable to protect the skin ... see more

The health benefits of cocoa both in vivo and in vitro have been reported in many studies. Cocoa is a rich source of flavonoids known to have antioxidant activity, such as catechin, epicatechin and procyanidin. The aim of this research was to evaluate the... see more

Research on the use of the spray aeration method with adsorption of cocoa rind powder to reduce iron and manganese levels in dug well water has been carried out. This study aims to make comparisons from two methods to reduce iron and manganese in dug well... see more

This study aims to determine the effect of temperature and roasting time the quality of cocoa powder by SNI, to determine the effect of roasting time (100oC and 115oC) for the quality of cocoa powder (physical, chemical, biological, and organoleptic) and ... see more

The known confectionery spreadable cream product category includes well-known cocoa - hazelnut pastes as well as peanut butter, products that became very popular in the last decades due to their pleasant taste and ease of eating. However, health constrain... see more

AbstractAbstract. This study aims to determine the effect of optimal physical properties and microstructure on particleboard samples. The percentage variations of cocoa pod peel powder mixture, styrofoam with epoxy resin adhesive were sample A (69:0:30), ... see more

Oxidative stress is a determining factor in the pathophysiology of heart disease. This study aimed at evaluating the protective activity of Abengourou Forastero cocoa in doxorubicin-induced cardiotoxicity in rats. Thirty (30)  wistar rats divided int... see more

Humans have consumed foods made from beans from the Theobroma cacao tree for centuries. Already Aztec warriors supported the cocoa powder drink before the battle. In modern society, chocolate has been known for its good taste. Earlier, chocolate used to b... see more

1 of 466 pages  |  10  records  |  more records»