Results 71 to 80 of about 678 (118)

Effect of Cacao Bean Husk Powder on the Quality Properties of Pork Sausages

Food Science of Animal Resources, 2019
Cacao bean husk (Theobroma cacao L.) contains a high level of dietary fiber and therefore can be used as raw material in food processing. The objective of the present study was to measure the physicochemical properties and sensory traits of emulsion-type
Jinhee Choi, Nami Kim, Hae Yeon Choi, Young Sil Han   +3 more
doaj   +1 more source

Protective Effect of Cocoa Bean Shell against Intestinal Damage: An Example of Byproduct Valorization. [PDF]

Antioxidants (Basel), 2021
Rossin D, Barbosa-Pereira L, Iaia N, Sottero B, Danzero AC, Poli G, Zeppa G, Biasi F.   +7 more
europepmc   +1 more source

High potential extracts from cocoa byproducts through sonotrode optimal extraction and a comprehensive characterization

Ultrasonics Sonochemistry
Cocoa pod husk (CPH) and cocoa bean shell (CBS) are by-products obtained during pre-processing and processing of cocoa beans. Several bioactive compounds have been identified in these by-products that can be used for commercial applications as a way to ...
Fernando Ramos-Escudero, Alejandro Rojas-García, María de la Luz Cádiz-Gurrea, Antonio Segura-Carretero   +3 more
doaj   +1 more source

Agro-industrial lignocellulosic microparticles as functional reinforcements in sustainable poly(vinyl alcohol)/chitosan biofilms

Materials & Design
This study evaluated agro-industrial lignocellulosic microparticles as reinforcements in poly(vinyl alcohol) (PVA)/chitosan biofilms. Cocoa bean shell, corn cob, and oil palm kernel shell residues were subjected to mild alkaline hydrolysis to reduce ...
Paola Gutiérrez, Amy Gervacio, Vladimir Valle   +2 more
doaj   +1 more source

Comparative evaluation of the physicochemical properties and prebiotic potential of cocoa (Theobroma cacao L.) bean shell and commercial cocoa powders with varying degrees of alkalization

Discover Food
Cocoa bean shell (CBS) is a byproduct of cacao processing that is of high nutritional and functional value. However, its application in food is still limited due to some undesirable properties.
Aiza B. Umali, Argel A. Largado, John Joseph C. Menia, Lloyd Earl L. Flandez, Romel M. Felismino, Katherine Ann T. Castillo-Israel, Sheba Mae M. Duque   +6 more
doaj   +1 more source

Effect of incorporating an inert support for the production of poly-3-hydroxybutyrate (PHB) from cocoa bean shells by fermentation

Maskana
El poli(3-hidroxibutirato) (PHB) puede emplearse como sustituto de los plásticos convencionales no biodegradables. En un contexto de economía circular, resulta de gran interés el desarrollo de tecnologías fermentativas para producir estos bioplásticos a
Marta Sánchez Suárez-Otero, Marta Farelo , Amanda Laca, Adriana Laca   +3 more
doaj   +1 more source

Effects of Particle Size and Extraction Methods on Cocoa Bean Shell Functional Beverage. [PDF]

Nutrients, 2019
Rojo-Poveda O, Barbosa-Pereira L, Mateus-Reguengo L, Bertolino M, Stévigny C, Zeppa AG.   +5 more
europepmc   +1 more source

Exploring the antimicrobial activity of fermented and non-fermented cocoa bean shell extracts through metabolomics analysis and synergistic studies. [PDF]

J Sci Food Agric
Chong YK, Gan WK, Tan JBL, Mohd Jaaffar AKH, Baharum Z, Yeong KY.   +5 more
europepmc   +1 more source

Bio-Composite Filaments Based on Poly(Lactic Acid) and Cocoa Bean Shell Waste for Fused Filament Fabrication (FFF): Production, Characterization and 3D Printing. [PDF]

Materials (Basel)
Fico D, Rizzo D, De Carolis V, Esposito Corcione C.   +3 more
europepmc   +1 more source

Technical Feasibility, Quality and Environmental Impact of a Partial Replacement of Cocoa Nibs with Cocoa Bean Hulls in Chocolate Bars. [PDF]

Foods
Salvatore I, Beretta C, Rudel M, Kirchsteiger-Meier E, Bolliger C, Stucki M, Müller N.   +6 more
europepmc   +1 more source