VALORIZATION OF COCOA BY PRODUCTS: APPLICATIONS AND PERSPECTIVES IN THE FOOD INDUSTRY

Cocoa (Theobroma cacao L.) is a native species of the Amazon region in South America. Its fruit weight fluctuates between 200 g to more than 1 kg. The cocoa industry mainly uses the seeds contained into de cocoa pod husk as the fraction with the highest commercial value for the production of chocola...

• المؤلف الرئيسي: Chico, Mayra Fernanda (author)
• التنسيق: article
• اللغة: spa
• منشور في: 2022
• الموضوعات: cacao, valorización de subproductos, subproductos de cacao.; cocoa, recovery of by-products, cocoa by-products.
• الوصول للمادة أونلاين: https://revistas.uta.edu.ec/erevista/index.php/aci/article/view/1857