Results 211 to 220 of about 48,128 (242)

Cocoa (Theobroma cacao L.) pod husk: Renewable source of bioactive compounds

Trends in Food Science and Technology, 2018
Rocio Campos-Vega, Bassoodeo Dave Oomah
exaly  

Cocoa beans. Specification

2014
openaire   +1 more source

Wholesomeness of irradiated cocoa beans. The effect of .gamma. irradiation on the chemical constituents of cocoa beans

Journal of Agricultural and Food Chemistry, 1979
E E, Takyi, I K, Amuh
openaire   +2 more sources

Status, supply chain and processing of cocoa - A review

Trends in Food Science and Technology, 2017
Khalid Bashir
exaly  

Development and characterization of food packaging bioplastic film from cocoa pod husk cellulose incorporated with sugarcane bagasse fibre

Journal of Bioresources and Bioproducts, 2020
Siti Nuurul Huda Mohammad Azmin
exaly  

Cocoa bean processing

2000
openaire   +1 more source

Cocoa shell and its compounds: Applications in the food industry

Trends in Food Science and Technology, 2017
Christianne Elisabete da Costa Rodrigues
exaly  

Multiclass classification of dry beans using computer vision and machine learning techniques

Computers and Electronics in Agriculture, 2020
Murat Koklu, Ilker Ali Ozkan
exaly  

Exploring the impacts of postharvest processing on the aroma formation of coffee beans – A review

Food Chemistry, 2019
Dão Pedro de Carvalho Neto, Luciana Ps Vandenberghe   +1 more
exaly  

Microwave-assisted activated carbon from cocoa shell as adsorbent for removal of sodium diclofenac and nimesulide from aqueous effluents

Journal of Hazardous Materials, 2015
Caroline Saucier, Matthew A Adebayo, Eder C Lima   +2 more
exaly