Traditional Chinese fermented shrimp paste is popular with consumers for its unique
seafood flavor and fermented aroma. However, different heating methods exerted various …

The cacao tree, Theobroma cacao L., is cultivated in the tropics, mainly in agroforestry
systems, to produce seeds, the valuable raw material for the chocolate industry. Thus, the …

Currently, there is fierce competition in the cocoa industry to develop products that possess
distinctive sensory characteristics and flavours. This is because cocoa and its derivatives …

The northeastern region of Peru is one of the centers of origin of cocoa due to the great
diversity of this cultivar. The objective of this study is, therefore, to search for different genetic …

In this work, whiteness, water-holding capacity, gel strength, textural profile analysis were
performed to examine the quality of fish balls with abalone (FBA). In addition, a correlation …

Chestnut flour is a material with unique properties but difficult to use in 3D printing. This work
achieved 3D printing using sodium alginate (SA) and chestnut flour, and 4D printing of …

This study evaluated the fatty acid profile and the physicochemical and rheological
properties of cocoa mass obtained from twenty cacao accessions from the department of …

El cacao y su principal derivado, el chocolate, son fuente importante de compuestos
antioxidantes para la nutrición humana. Los polifenoles son los principales antioxidantes …

Reliable analytical methods to authenticate high-quality and economically valuable cocoa
beans are highly desirable, and NIR spectroscopy stands out as a rapid and non-destructive …

Fermentation is a critical step in cacao bean processing, significantly influencing the quality
and flavor of the final chocolate product. Meeting international market standards requires …