Plants are important sources of bioactive compounds, including polyphenols. Since drying is
in many cases required when processing polyphenols-containing plants, a means to reduce …

The aim of this work was to encapsulate of citrulline extract from watermelon rind (by-
product) by spray drying. Two different pectins were probed as wall materials in addition to …

Cocoa (Theobroma cacao) is an important commodity crop that is cultivated to produce
cocoa beans which serve as a major ingredient in chocolate processing. Fresh cocoa beans …

This work analyzed the effect of infrared roasting at 100, 150, and 200° C on the main
physical and chemical changes of cocoa. Raw and roasted cocoa were analyzed using …

In order to gain a deeper knowledge of the heat and mass transfer processes in the case of
starchy fruits and vegetables during microwave drying, we have conducted an experimental …

The pretreatment for peach drying is essential to enhance the efficiency of the drying
process. This paper investigates the impact of various pretreatments (ethanol, ultrasound in …

The extraction of butter from cocoa seeds involves various processing steps that weaken the
lipid‐storing cell walls of cocoa cotyledons. Roasting is particularly critical, making cocoa …

In this work, the oxidation of polyphenols during drying of cocoa beans by using microwaves
(MWs), applied in an ON-OFF mode, was studied. Phenolic compounds were quantified in …

Some areas of tropical soils where cocoa grows contain high cadmium (Cd) concentrations.
The cocoa plant's need for nutrition causes the reticular system to uptake the toxic metal …

To enhance the pore structure of green coffee beans (GCB) and detect the sorption capacity
and extraction characteristics of flavor compounds before roasting, this study employed …