The global market of chocolate has increased worldwide during the last decade and is
expected to reach a value of USD 200 billion by 2028. Chocolate is obtained from different …

The unique combinations of biological, nutritional and functional properties in proteins make
them important food ingredients with the capacity to provide a range of diverse and highly …

The fine flavor cocoa (FFC) market offers cocoa farmers better monetary and nonmonetary
benefits than the bulk market. In this work, during cocoa fermentation, flavor formation was …

Cocoa fermentation plays a crucial role in producing flavor and bioactive compounds of high
demand for food and nutraceutical industries. Such fermentations are frequently described …

Brown fermented goat milk as an excellent source of bioactive peptides has only been
partially elucidated. Meticulously synthesized MOF@ MG as magnetic sorbent for enriching …

Cocoa powder is a highly consumed product all over the world which could be substituted
by cheaper raw materials resulting in food fraud. In this work, a non-targeted metabolomics …

Recently, moist incubation has been proposed as an alternative postharvest processing
method for cocoa beans. During this treatment, unfermented and dried cocoa nibs are …

Commonly cocoa beans containing various chemical components, nutrients, and bioactive
compound. The main bioactive compounds in cocoa beans consisting flavonoids and …

Geographical indications may stimulate collective actions of governance for quality control,
trade and marketing as well as innovation based on the use of local resources and regional …

Soybeans have the characteristics of balanced amino acid species and high nutritional
value. In this article, the feasibility of the identification soybean from three typical origins …