Dietary plant polyphenols are natural bioactive compounds that are increasingly attracting
the attention of food scientists and nutritionists because of their nutraceutical properties. In …

Considering drying as a key farm‐based, quality determining unit operation in the cocoa
processing chain, this paper reviews recent studies in the drying methods and quality …

Onion, a very common season ingredient, is useful as an antioxidant and optimal conditions
are required for its drying while ensuring the best quality is retained. This study evaluated …

Cocoa fermentation plays a crucial role in producing flavor and bioactive compounds of high
demand for food and nutraceutical industries. Such fermentations are frequently described …

The quality of cocoa depends on both the origin of the cacao and the processing stages. The
roasting process is critical because it develops the aroma and flavor, changing the beans' …

Noncommunicable diseases, the leading cause of mortality around the world, are
responsible for approximately 75% of premature adult deaths (ages 30–69). To tackle this …

Cocoa nibs are the main ingredient for chocolate production while cocoa bean hulls are the
major by-product. Uniqueness of this study is that we investigate the antioxidant content and …

Sorghum contains antioxidants such as tannins. However, these are considered
antinutritional factors since they are responsible for the low digestibility of proteins and …

Bee pollen is a healthful food product with a good nutritional profile and therapeutic
properties. However, the storage conditions may affect its composition and characteristics …

ABSTRACT A large amount of citrus waste is generated annually. This waste is of great
economic worth, since it contains high levels of polyphenols, which have attracted scientific …