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- Collection: Food Science
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Effects of polymeric coating and anti-fungal treatment on the shrinkage characteristics of pineapple fruits during storage
The combined effects of polymeric coatings and anti-fungal treatment on the shrinkage characteristics of pineapple fruits during postharvest storage were evaluated. A 2×2×10 factorial experiment was performed with polymeric coatings (0 and 5%),…
Evaluation of Different Industrial End Uses of Improved Cassava Varieties Grown in South-Eastern Africa
This work characterized two local and seven improved Cassava Mosaic Disease [CMD]-tolerant cassava varieties for their biochemical composition and viscoelastic (pasting) properties. The biochemical composition and starch pasting properties were…
Dynamics of volatile compounds and flavor precursors during spontaneous fermentation of fine flavor Trinitario cocoa beans
Fine flavor cocoa is worldwide renowned to produce origin chocolates with special aromas, e.g. fruity or floral, in addition to its chocolate aroma. This research aims to elucidate fine flavor dynamics during fermentation by analyzing the sugar, free…
The influence of blanching, anti-browning agent and processing time on some physico-chemical properties and appearance of green peppers (Capsicum sinensis) during canning
Central Composite Rotatable Design (CCRD) was used to generate twenty combinations of these factors: blanching time, processing time and sodium metabisulphite concentration. The optimized conditions were then adapted for the canning process of green…
A combined RNA preservation and extraction protocol for gene expression studies in cacao beans
Despite the high economic importance of cacao beans, few RNA-based studies have been conducted on this plant material and hence no optimal RNA-extraction has been reported. Moreover, extraction of high-quality RNA from recalcitrant cacao bean tissue…
Selection and validation of reference genes for accurate RT-qPCR gene expression normalization in cacao beans during fermentation
To date, little attention has been paid to the genotypic plasticity and influence of the fermentation process on gene functions and biological processes in cacao beans. The primary tools for such analyses are gene expression studies with reverse…
Constraints for future cocoa production in Ghana
To address the growing global demand for cocoa, sustainable intensification of its production in West Africa is considered crucial. This paper analyzes the determinants of cocoa productivity and profitability by smallholder farmers in Ghana to…