Background Food quality is a multifaceted, evolving concept encompassing various aspects
throughout the production chain. The shift from traditional analytics to comprehensive …

Cocoa bean shell (CBS) is one of the main solid wastes derived from the chocolate industry.
This residual biomass could be an interesting source of nutrients and bioactive compounds …

This study analyzed the effect of ultrasound treatment (up to 9 min, 20 kHz, 130 W) on the
volatile compounds, total polyphenols, total flavonoids, and isoflavones (daidzein, genistein …

Roasting cocoa beans by means of microwave radiations seems to be a potential alternative
to convection roasting, but little is known about the impact of this method on the perceived …

This study aimed to identify the environmental impact on cocoa production and processing
based on the life cycle assessment method (LCA). The major contribution of this study is to …

Chocolate products on the market are generally in the form of chocolate bars as snacks
made from cocoa powder. Fat and powder are separated first through a pressing process to …

This research focused on the roasting of cocoa beans at 184° C for 16 min duration in a
superheated steam oven using two separate modes of heating: convection mode and …

Objective was to enhance flavor precursors of unfermented cocoa beans by soaking beans
in acetic acid and further heated by microwave. Acetic acid concentration, microwave power …

目的: 解析不同热处理下西瓜籽风味差异. 方法: 借助顶空固相微萃取—气相色谱—嗅闻—
质谱技术(HSG SPMEGGCGOGMS) 和电子鼻(EGnose) 分析技术. 结果 …

The applications of microwaves for household use and processing at the industrial level
have gained immense importance over traditional conduction or convection heating …