The global cocoa and chocolate market is projected to reach EUR 169 billion by 2026 due to
factors such as the growth of confectionery products in Asian countries and increased …

Polycyclic aromatic hydrocarbons (PAHs) in food are discussed in terms of their occurrence,
legal limits, sample preparation, identification, and quantification. Recent approaches for …

In the present work, a rapid, accurate, and cost-effective method was developed for the
simultaneous quantification of aflatoxins and benzo (a) pyrene in lipid matrices, using solid …

Chocolate is widely consumed worldwide and its market grows every year, with emerging
demands for new high-quality products. However, this product is susceptible to …

Smoke-dried bonito is a traditional Japanese processed fish product containing
considerable amounts of polycyclic aromatic hydrocarbons (PAHs). Their concentrations …

Polycyclic aromatic hydrocarbons (PAHs) are primarily generated through the incomplete
combustion or pyrolysis of organic materials in various industrial processes. Foods may …

Chocolate products on the market are generally in the form of chocolate bars as snacks
made from cocoa powder. Fat and powder are separated first through a pressing process to …

The search for new technologies and options of activities to improve agricultural production
systems are goals continuously desired by companies. Thus, the objective of this study was …

Kilning is an integral part of malt production; it ensures grain and enzyme preservation.
Kilning temperatures can range between 80 and 220° C, depending on the type of malt that …

Chocolate is a delectable sweet enjoyed all over the world. Made from dried cocoa beans,
through the process of roasting, grinding, and conching, chocolate is known for its taste and …