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1953, Economic crops, Volume 3., xiv, 302
Book
1972, Food processing review no. 27, 305
Book
1963, FAO agricultural studies, no. 60, 207
Book
Trends in Food Science & Technology, ISSN 0924-2244, 08/2017, Volume 66, pp. 108 - 116
Cocoa has served the mankind from several decades. The consumption of the cocoa based products is increasing day by day. In fact, the high polyphenol content... 
Market scenario | Cocoa powder | Cocoa production | SWOT analysis | Processing | ANTIOXIDANT ACTIVITY | PROFILES | QUALITY | FOOD SCIENCE & TECHNOLOGY | CHOCOLATE | BEANS THEOBROMA-CACAO | CARDIOVASCULAR HEALTH | IMPACT | FERMENTATION | POWDER | FLAVOR | Cocoa | Logistics
Journal Article
Critical Reviews in Food Science and Nutrition, ISSN 1040-8398, 07/2015, Volume 55, Issue 9, pp. 1176 - 1192
Journal Article
Nutrients, ISSN 2072-6643, 02/2019, Volume 11, Issue 2, p. 428
Journal Article
Food Control, ISSN 0956-7135, 01/2015, Volume 47, pp. 291 - 297
A survey was conducted on two Brazilian chocolate manufacturing companies (A and B) to investigate/determine , coliforms and contamination. Samples of... 
Salmonella | Chocolate | Coliforms | Cocoa | Escherichia coli | SURVIVAL | INDUSTRY | FOOD SCIENCE & TECHNOLOGY | EASTBOURNE | MOISTURE | INTERNATIONAL OUTBREAK | HEAT-RESISTANCE | SALMONELLA-TYPHIMURIUM | Manufacturing industry
Journal Article
Trends in Food Science & Technology, ISSN 0924-2244, 08/2017, Volume 66, p. 108
Background Cocoa the food of the Gods, has served the mankind from several decades. The consumption of the cocoa based products is increasing day by day. In... 
Appetite | Supply chains | Markets | Chocolate | Pests | Political factors | Decision analysis | Cocoa | Supply & demand | Polyphenols | Cocoa industry | Food | Farming
Journal Article
International Journal of Food Microbiology, ISSN 0168-1605, 2010, Volume 143, Issue 1, pp. 67 - 70
Journal Article
Journal of Functional Foods, ISSN 1756-4646, 06/2018, Volume 45, pp. 480 - 490
Roasting and fermentation are key steps in cocoa processing that can be modulated to optimize the presence of health-promoting compounds in the final product.... 
Maillard reaction | Roasting process | Phenolic compounds | Cocoa | Antioxidant activity | Melanoidins | BEANS | ACID | COFFEE MELANOIDINS | THEOBROMA-CACAO L | FOOD SCIENCE & TECHNOLOGY | ROASTING CONDITIONS | TEMPERATURE | BIOLOGICAL-ACTIVITY | FOOD
Journal Article