Browse Items (3070 total)

The chemical composition as well as the effect of processing on the corms of two Xanthosoma sagittifolium species and Colocasia esculenta corms were evaluated. A 3x3 factorial experimental design with cocoyam varieties (Xanthosoma (white-flesh),…

Investigations were conducted to evaluate the effects of pod storage (as a means of pulp preconditioning) and fermentation on the chemical composition and physical characteristics of Ghanaian cocoa beans. A 4× 2 full factorial design with factors as…

Studies were conducted on the chemical composition, as well as the biochemical and textural changes, occurring during storage of two cultivars of Dioscorea dumetorum yam tubers. The tubers were harvested and stored under tropical ambient (28°C) and…

Cocoa is the fundamental ingredient in chocolate manufacture and is derived from the fruit of the cocoa tree. Variations in cocoa bean genotype exhibit distinct differences in flavor characteristics during subsequent processing of the beans into…

CHOCOLATE SCIENCE AND TECHNOLOGY This second edition provides information on recent advances in the science and technology of chocolate manufacture and the entire international cocoa industry. It provides detailed reviews of a wide range of topics,…