Cocoa, the main derivative of the seeds of Theobroma cacao L., has been recognized to
have several effects on human health including antioxidant and neuro-and cardio-protective …

Cocoa bean fermentation is an important process because during this process, aroma
compounds are produced, the astringency decreases, and the embryo dies. The …

Cocoa bean shell (CBS) is a by-product from cocoa processing which is abundant in
Indonesia, one of the largest cocoa-producing countries. It has a great potential for being …

The demand for high-quality cocoa beans has increased in line with the growing global
demand for chocolate. The chemical composition of cocoa beans can vary according to their …

Generally, the taxonomic classification of cocoa beans is based on the theobromine/caffeine
ratio determined using high-performance liquid chromatography (HPLC). However, this …

Cocoa is an economically important product in Colombia. On-farm germplasm evaluations
enable the selection of superior genotypes for propagation and distribution across the …

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 …

The aim of the study was to determine the profile of bioactive compounds in cocoa residues
(mucilage and bean shells), and to evaluate their antioxidant activity in two cocoa varieties …

Three laboratory sessions are described, each one focused on a distinct group of analytes
(ie, 1. Methylxanthines, 2. Organic acids 3. Sugars). To study each analyte group, food …

Abstract Introduction. The cocoa varieties (Theobroma cacao L.) that are classified in the
global market as fine and flavor, represent 6% and are marketed at a differentiated price …