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Cocoa Bean (Cadmium removal (Salting out, Removal, Pre washing, Solubility…
Cocoa Bean
Cadmium removal
Salting out
Removal
Pre washing
Solubility
Distillation
Cocoa Flavor
Flavouring Techniques
Post harvesting techniques
Fermentation
Incubation
Curing
Bean Processing
Enzyme Activity
Compound Diffusion
Ultrasound
Sonication
Depectinization
Testa Porosity/ Permeability
Cell Wall Breakdown
Degassing
Flavour Compounds
Volatile compounds
Phenols/ Polyphenols
Monoterpenoid
Peptides/ Proteins/ Amino Acids
Bean characterization
Characteristics
Shelf life
Stability
Morphology
Techniques
Carbohydrate profile
Amino acids analysis
Spectroscopy
Characterization
By products of Cocoa
Compounds
Biochar
Pectin
Fiber
Flavanol
Cocoa drying
Drying Techniques
Volatization
Acid removal
High temperature
Dehydration
Drying
Pod characterization
Characteristics
Structure
Character
Quality
Texture
Morphology
Length/ Weight
Pod breaking and bean separation
Separation techniques
Extract
Cut
Split
Break
Harvest
Seed
Seed Tolerance
Desiccation
Resistance
Sensitivity
Water Moisture Content
Osmotic Stress