The high potential of health beneficial polyphenols and antioxidants in cocoa beans has been a major topic for research in recent years. The large-scale application of cocoa beans for health beneficial compounds is relatively unexplored and it needs to be widely utilized by pharmaceutical and nutraceutical industries. Processing methods such as fermentation and drying are major deterrents for recovering high polyphenols in cocoa beans. Hence, it was the intention of this work to introduce the application of hot water blanching pre-treatment and various drying methods for producing polyphenols rich cocoa beans by using unfermented beans. The studies incorporated the application of various drying methods such as oven, adsorption, vacuum, ...
Objectives. Cocoa is a food ingredient that is important for the contribution of flavor to foods but...
Cocoa bean is rich in polyphenol content that acts as an anti-oxidant, sensitive to high temperature...
Cocoa bean is a rich source of polyphenols, which are the largest group secondary metabolite with na...
The high potential of health beneficial polyphenols and antioxidants in cocoa beans has been a major...
Cocoa seed polyphenols have demonstrated interesting beneficial effects in humans. Most polyphenols ...
This article belongs to the Special Issue Antioxidants in Cocoa.Considering the increasing interest ...
Changes in cocoa procyanidins and tannin concentration as affected by cocoa liquor roasting were stu...
Changes in cocoa procyanidins and tannin concentration as affected by cocoa liquor roasting were stu...
Roasting is an important processing step for developing cocoa flavor, color, and aroma. Cocoa beans ...
Production and quality of cocoa in South Sulawesi have been decreasing that causes it falls below th...
Considering the increasing interest in the incorporation of natural antioxidants in enriched foods, ...
Considering the increasing interest in the incorporation of natural antioxidants in enriched foods, ...
Processing techniques, particularly drying because cocoa beans are extremely sensitive to moisture, ...
Roasting and fermentation are key steps in cocoa processing that can be modulated to optimize the pr...
Polyphenols are phytochemicals responsible for the astringency, bitterness, green flavours and antio...
Objectives. Cocoa is a food ingredient that is important for the contribution of flavor to foods but...
Cocoa bean is rich in polyphenol content that acts as an anti-oxidant, sensitive to high temperature...
Cocoa bean is a rich source of polyphenols, which are the largest group secondary metabolite with na...
The high potential of health beneficial polyphenols and antioxidants in cocoa beans has been a major...
Cocoa seed polyphenols have demonstrated interesting beneficial effects in humans. Most polyphenols ...
This article belongs to the Special Issue Antioxidants in Cocoa.Considering the increasing interest ...
Changes in cocoa procyanidins and tannin concentration as affected by cocoa liquor roasting were stu...
Changes in cocoa procyanidins and tannin concentration as affected by cocoa liquor roasting were stu...
Roasting is an important processing step for developing cocoa flavor, color, and aroma. Cocoa beans ...
Production and quality of cocoa in South Sulawesi have been decreasing that causes it falls below th...
Considering the increasing interest in the incorporation of natural antioxidants in enriched foods, ...
Considering the increasing interest in the incorporation of natural antioxidants in enriched foods, ...
Processing techniques, particularly drying because cocoa beans are extremely sensitive to moisture, ...
Roasting and fermentation are key steps in cocoa processing that can be modulated to optimize the pr...
Polyphenols are phytochemicals responsible for the astringency, bitterness, green flavours and antio...
Objectives. Cocoa is a food ingredient that is important for the contribution of flavor to foods but...
Cocoa bean is rich in polyphenol content that acts as an anti-oxidant, sensitive to high temperature...
Cocoa bean is a rich source of polyphenols, which are the largest group secondary metabolite with na...