Despite the health benefits associated with the ingestion of the bioactive compounds in
cocoa, the high concentrations of polyphenols and methylxanthines in the raw cocoa beans …

Spontaneous fermentation is a process that depends on substrates' physical characteristics,
crop variety, and postharvest practices; it induces variations in the metabolites that are …

Background/Objectives: Polyphenols offer an array of health benefits that can contribute to
well-being. Nevertheless, their bioactivity can be compromised due to their low …

This study evaluated the environmental performance by life cycle assessment (LCA) of five
popular drying processes (freeze drying, spray drying, spouted bed drying, convective hot …

Roasting is an essential process in cocoa industry involving high temperatures that causes
several physicochemical and microstructural changes in cocoa beans that ensure their …

This study aimed to develop a nutritious vegan brownie with fiber and bioactive compounds,
sensorially accepted by consumers using phenolic compounds extracted from defatted chia …

In this study, the application of high-pressure processing (HPP) for optimizing the texture of a
cocoa dessert rich in casein and developed for people with dysphagia was investigated …

This study aimed to characterize the changes in bioactive compounds associated with
health benefits during the transformation of cocoa seeds into chocolate and in vitro …

Dark chocolates were characterized according to geographical origin, cocoa variety, and
cocoa content using the methylxanthine and polyphenolic composition and antioxidant …

Increasing production of cocoa (Theobroma cacao L.) leads to a higher environmental
burden due to its solid waste generation. Cocoa pod husk, one of the major solid wastes of …