Coffee is consumed not just for its flavor, but also for its health advantages. The quality of
coffee beverages is affected by a number of elements and a series of processes, including …

Roasting is a food processing technique that employs the principle of heating to cook the
product evenly and enhance the digestibility, palatability and sensory aspects of foods with …

Flavanols, a subgroup of polyphenols, are secondary metabolites with antioxidant properties
naturally produced in various plants (eg, green tea, cocoa, grapes, and apples); they are a …

Cocoa bean is a resource with great level of bioactive components that have shown
potential beneficial effects on health, in addition to being the main ingredient in the …

Stability of antioxidant compounds (AC) is always a challenging aspect in the food industry.
AC, by nature, can be easily degraded under exposure of different parameters …

We studied the effect of substituting partially, cocoa butter (CB) with Sacha Inchi (Plukenetia
volubilis L.) oil (SIO) on rheology, bioactive properties, and sensory preferences in …

In this study, the blueberries (BLUB), raspberries (RASB), blackberries (BLCB),
pomegranates pomace (POME) and beetroots (BEET) freeze-dried powders were used as …

Cocoa is a highly consumed food with beneficial effects on human health. Cocoa roasting
has an important influence on its sensory and nutritional characteristics; therefore, roasting …

Studies have demonstrated avocado seeds are a good source of bioactive compounds. This
study investigated the effects of roasting on the metabolites and anticancer activities of …

Coffee is the most consumed beverage in the world after water. Multiple benefits are
attributed to it in human health due to the presence of antioxidant compounds, whose …