<p>Composition of cocoa pod husks residue before and after extraction of hemicelluloses.</p
The study were aimed to determine the lignin degradation in fermentation of cocoa pod with Pleurotus...
Abstract: Non-wood materials which are cassava peels and cocoa pod husks are potential fibre sources...
Cocoa pod is a waste from cocoa industry. About 75 percentage weight of cocoa fruit is pod. The pods...
<p>Concentration of TPC (g.L<sup>-1</sup>) in the CPHHH before (black columns) and after (white colu...
Abstract. The research on extraction bioactive compound of cocoa pod husk waste and antifungal activ...
Cocoa husks, a by-product of cocoa processing, were investigated as a source of pectins. Preliminary...
Cocoa quality depends on several parameters, such as cocoa variety, environmental growth conditions,...
<p>Pareto chart of the data analysis (p<0.05); (A) surface response generated by the model adjusted ...
Food processing by-products are usually cheap and abundant and can be source of valuable molecules o...
Cocoa pod husk (CPH) is the main by-product (ca. 70-75% weight of whole fruit) of the cocoa harvest,...
Nowadays, recent studies focus on plant-derived food additives and plant by-products extract that po...
Cocoa pod husks (CPH) and cocoa bean shells (CBS) are the main by-products of the cocoa industry and...
Microbial fermentation of the viscous pulp surrounding cocoa beans is a crucial step in chocolate pr...
West Sumatra Province is one of the largest cocoa pod (Theobroma cacao L) producing areas in Indones...
Changes in acidification, sugars and mineral composition of cocoa pulp during fermentation of pulp p...
The study were aimed to determine the lignin degradation in fermentation of cocoa pod with Pleurotus...
Abstract: Non-wood materials which are cassava peels and cocoa pod husks are potential fibre sources...
Cocoa pod is a waste from cocoa industry. About 75 percentage weight of cocoa fruit is pod. The pods...
<p>Concentration of TPC (g.L<sup>-1</sup>) in the CPHHH before (black columns) and after (white colu...
Abstract. The research on extraction bioactive compound of cocoa pod husk waste and antifungal activ...
Cocoa husks, a by-product of cocoa processing, were investigated as a source of pectins. Preliminary...
Cocoa quality depends on several parameters, such as cocoa variety, environmental growth conditions,...
<p>Pareto chart of the data analysis (p<0.05); (A) surface response generated by the model adjusted ...
Food processing by-products are usually cheap and abundant and can be source of valuable molecules o...
Cocoa pod husk (CPH) is the main by-product (ca. 70-75% weight of whole fruit) of the cocoa harvest,...
Nowadays, recent studies focus on plant-derived food additives and plant by-products extract that po...
Cocoa pod husks (CPH) and cocoa bean shells (CBS) are the main by-products of the cocoa industry and...
Microbial fermentation of the viscous pulp surrounding cocoa beans is a crucial step in chocolate pr...
West Sumatra Province is one of the largest cocoa pod (Theobroma cacao L) producing areas in Indones...
Changes in acidification, sugars and mineral composition of cocoa pulp during fermentation of pulp p...
The study were aimed to determine the lignin degradation in fermentation of cocoa pod with Pleurotus...
Abstract: Non-wood materials which are cassava peels and cocoa pod husks are potential fibre sources...
Cocoa pod is a waste from cocoa industry. About 75 percentage weight of cocoa fruit is pod. The pods...
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