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...

• מחבר ראשי: Chico, Mayra Fernanda (author)
• פורמט: article
• שפה: spa
• יצא לאור: 2022
• נושאים: cacao, valorización de subproductos, subproductos de cacao.; cocoa, recovery of by-products, cocoa by-products.
• גישה מקוונת: https://revistas.uta.edu.ec/erevista/index.php/aci/article/view/1857