Potential use of industrial cocoa waste in biofuel production
CJ Mendoza-Meneses, AA Feregrino-Pérez… - Journal of …, 2021 - Wiley Online Library
Worldwide, the wastes derived from food production are generated in elevated volumes
annually. In particular, the cocoa industrial wastes represent a source of usable biomass for …
annually. In particular, the cocoa industrial wastes represent a source of usable biomass for …
Cocoa Pod Husk (CPH) for Biomass on Bioethanol Production.
SA Rahman, A Meryandini… - … Journal on Advanced …, 2023 - search.ebscohost.com
Cocoa pod husk (CPH) is one of underutilized agricultural lignocellulosic biomass. CPH and
its contents are considered suitable to be used as raw material in the production of 2G …
its contents are considered suitable to be used as raw material in the production of 2G …
Valuation strategies for the biomass generated while producing and transforming cocoa into chocolate
During cocoa processing, a large amount of residual biomass is generated from cocoa pod
husks, mucilage exudate, and seed husks. Lack of treatments for its recovery causes serious …
husks, mucilage exudate, and seed husks. Lack of treatments for its recovery causes serious …
A novel kinetic model for a cocoa waste fermentation to ethanol reaction and its experimental validation
E Alvarado-Santos, R Aguilar-López… - Preparative …, 2023 - Taylor & Francis
A non-segregated kinetic model is proposed to describe a fermentation process of agro-
industrial residues derived via cocoa (mucilage juice) by Pichia kudriavzevii. The novel …
industrial residues derived via cocoa (mucilage juice) by Pichia kudriavzevii. The novel …
Non‐conventional fermentation at laboratory scale of cocoa beans: using probiotic microorganisms and substitution of mucilage by fruit pulps
CR Vizcaino‐Almeida… - … Journal of Food …, 2022 - Wiley Online Library
In a non‐conventional lab‐scale fermentation of cocoa beans using probiotic
microorganisms and substituting the cocoa pulp for fruit pulp, physicochemical …
microorganisms and substituting the cocoa pulp for fruit pulp, physicochemical …
Obtención de licor de cacao con adición del microorganismo (saccharomyces cerevisiae) durante la fermentación alcohólica y acética para mejorar atributos
DF Bautista Calero, KF Ojeda Piña - 2022 - repositorio.utmachala.edu.ec
La finalidad del presente trabajo investigativo fue lograr modificar el perfil sensorial del
cacao arriba esta especie de cacao el cual posee una fruta en forma de baya denominada …
cacao arriba esta especie de cacao el cual posee una fruta en forma de baya denominada …