Background Food waste (FW) occurs at every stage of the food supply chain, with each
segment contributing its share to the problem. These stages include agricultural production …

Among descriptive sensory evaluation methods, temporal methods have a wide audience in
food science because they make it possible to follow perception as close as possible to the …

The waste generated by the cocoa industry consists of lignocellulosic material that can be
used as a source of energy. To investigate this potential, the pyrolysis of cacao bean shell …

Cocoa (Theobroma cacao) shell, the main by-product of cocoa industry, is associated with
the regulation of several biomarkers of metabolic syndrome. However, there is little …

Wheat flour is a serious food supply source that is used worldwide, in different kinds of
bread. Therefore, the presence of cadmium (Cd) and lead (Pb) in wheat flour represents a …

Cocoa bean shell (CBS), a by-product of the chocolate industry, was employed as substrate
for the sustainable recovery of bioactive compounds using ohmic heating (OH). Total …

This work aimed to analyze the chemical composition of the cocoa shell flour (CSF) and
aqueous extract (CSE) and conduct acute and sub-chronic toxicity assays to ensure safety …

The effects of replacing 5–25% of wheat flour (WF) with Taiwanese cocoa bean shells
(CBSs) on the physicochemical, antioxidant, starch digestion, and sensory properties of the …

The fungal biomass of cocoa bean shell (FBCS) obtained by solid-state fermentation (SSF)
with Penicillium roqueforti was used as a natural corrosion inhibitor of carbon steel in an …

The cocoa shell (CS) is being incorporated into different food products due to its recognized
content of bioactive compounds. In the case of cocoa shell infusions (CSI), the bioactive …