Results 211 to 220 of about 19,064 (236)

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

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

STUDY OF COCOA FERMENTATION AND DRYING KINETICS

Journal of Agricultural Sciences Research (2764-0973), 2021
Bárbara Nicchio Casotti, Maria Emília Rodrigues Valente   +1 more
openaire   +1 more source

Status, supply chain and processing of cocoa - A review

Trends in Food Science and Technology, 2017
Khalid Bashir
exaly  

Cocoa shell and its compounds: Applications in the food industry

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

COCOA AND COFFEE FERMENTATIONS

1999
openaire   +1 more source

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  

Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile — A review

Food Research International, 2016
John Edem Kongor, Michael Hinneh, Emmanuel Ohene Afoakwa   +2 more
exaly  

Cocoa and Cardiovascular Health

Circulation, 2009
Andreas J Flammer
exaly  

Biochemistry of Cocoa Fermentation

2014
openaire   +1 more source