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...

• Главный автор: Chico, Mayra Fernanda (author)
• Формат: article
• Язык: spa
• Опубликовано: 2022
• Предметы: cacao, valorización de subproductos, subproductos de cacao.; cocoa, recovery of by-products, cocoa by-products.
• Online-ссылка: https://revistas.uta.edu.ec/erevista/index.php/aci/article/view/1857