Results 61 to 70 of about 678 (118)

Functional Bread Development With Cocoa Shell Powder: Nutritional, Phytochemical, Antioxidant, and Microbiological Properties

eFood, Volume 7, Issue 2, April 2026.
Cocoa shell is an agrifood by‐product with significant potential for functional food development due to its high nutritional and bioactive profile. Incorporation of cocoa shell powder (CSP) in wheat‐based bread improved its nutritional value, prebiotic potential, phytochemicals, antimicrobial, and antioxidant properties.
Mohamed Esam Rozek, Emmanuel Duah Osei, Anthony Amotoe‐Bondzie, Marcela Slukova, Ivona Jančo, Eva Ivanišová, Miroslava Kačániová, Newlove Akowuah Afoakwah   +7 more
wiley   +1 more source

Risk assessment of the production of seaweed in the Netherlands; food safety and nature

Food Risk Assess Europe, Volume 4, Issue 2, April 2026.
Abstract Seaweed is seen as an important source of alternative proteins for a sustainable food system and food security. The cultivation of seaweed is therefore encouraged by the European Union (EU) and also by the Dutch government.In the Netherlands, seaweed is farmed on small scale in the Southwest Delta, the Wadden Sea and the North Sea. Despite the
S. M. Schrap, J.W.H. Biesterbos, M. Bovers, A.E.I. de Jong, S.N. Kuper, D.T.H.M. Sijm   +5 more
wiley   +1 more source

Exploration of cosmetic bioactive compounds from cocoa bean shell using polyol-based microwave-assisted extraction: Cytotoxicity, anti-tyrosinase, and anti-melanogenesis properties

Current Research in Green and Sustainable Chemistry
Cocoa bean shells, a major byproduct of the cocoa industry, hold significant potential for value-added applications, particularly in cosmetics. The aim of this study was to develop a sustainable, eco-friendly extraction process for bioactive compounds ...
Sasakorn Pattanakitjaroenchai, Puthita Pitsawong, Nuntawat Khat-Udomkiri   +2 more
doaj   +1 more source

Non-invasive discrimination of roasted and unroasted cocoa bean shell of cocoa clones in Ghana and quantification of nutritional and bioactive components: a chemometric approach

Discover Food
Cocoa bean shell (CBS) remains a commonly produced by-product of cocoa bean processing. It is usually obtained from fermented and dried cocoa beans that are roasted.
Kate Addo Ampomah, Rose Attakora, John-Lewis Zinia Zaukuu, Redeemer Kofi Agbolegbe, Charles Diako, Margaret Saka Aduama-Larbi, Ofori Atta, Eric Tetteh Mensah, Isaac Amoah   +8 more
doaj   +1 more source

PENGARUH PENYANGRAIAN DENGAN TEKNOLOGI VIBRO-FLUIDIZED TERHADAP AKTIVITAS ANTIOKSIDAN BIJI KAKAO

Jurnal Teknologi Pertanian, 2017
ABSTRAK Proses penyangraian biji kakao dapat mempengaruhi mutu kakao. Akibat suhu yang tinggi pada proses penyangraian, aktivitas antioksidan biji kakao dapat menurun.
Tri Yogo Wibowo, Lamhot P. Manalu, Astuti Astuti, Jusuf Jakfar   +3 more
doaj   +1 more source

Nutritional and Nutraceutical Properties of Cocoa Shell–Based Herbal Infusion

Journal of Food Quality
Growing interest in health-enhancing herbal infusions with spices drives research into optimizing blends. This study analyses cocoa shell, cinnamon and ginger infusion’s nutritional and nutraceutical properties.
Gloria Adjei Mensah, Enoch Aryeetey, Herman Erick Lutterodt   +2 more
doaj   +1 more source

Inclusion of Cocoa Bean Shell in the Diet of Dairy Goats: Effects on Milk Production Performance and Milk Fatty Acid Profile. [PDF]

Front Vet Sci, 2022
Renna M, Lussiana C, Colonna L, Malfatto VM, Mimosi A, Cornale P.   +5 more
europepmc   +1 more source

Valorization of Fruit By-Products Through Lactic Acid Fermentation for Innovative Beverage Formulation: Microbiological and Physiochemical Effects

Foods
The increase in food production is accompanied by an increase in waste, particularly agricultural by-products from cultivation and processing. These residues are referred to as agricultural by-products.
Elisabetta Chiarini, Valentina Alessandria, Davide Buzzanca, Manuela Giordano, Negin Seif Zadeh, Francesco Mancuso, Giuseppe Zeppa   +6 more
doaj   +1 more source

Bioactive compounds and antioxidant activity of cocoa hulls (Theobroma cacao L.) from different origins

Journal of Applied Botany and Food Quality, 2012
Cocoa hulls are the main by-product of cocoa with a high content of soluble fibres and polyphenols. Cocoa and cocoa-derived products are largely studied because of the antioxidant and antiradical in vitro properties of the polyphenolic constituents ...
C. Bruna, I. Eichholz, S. Rohn, L. W. Kroh, S. Huyskens-Keil   +4 more
doaj  

Physicochemical and Sensory Characteristics of Biscuits with Cocoa Bean Shell Flour Addition

Jurnal Pangan dan Agroindustri
Biscuits are widely consumed convenience foods, but often have limited nutritional value. This study aimed to evaluate the effect of cocoa bean shell (CBS) flour as a partial substitute for wheat flour on the physicochemical and sensory properties of ...
Elazmanawati Lembong, Edy Subroto, Mohamad Djali, Nisrina Nazhifa Az-Zahra   +3 more
doaj   +1 more source