Nutraceutical and functional food market are one of the fastest-growing food segments in the
newer food product development category. In the recent past, focus of beverage industry has …

This review examined the factors that influence flavour volatiles of cocoa beans and the
volume of work that needs to be done on these factors and their impact on the flavour …

Cocoa bean fermentation is still a spontaneous curing process to facilitate drying of
nongerminating cocoa beans by pulp removal as well as to stimulate colour and flavour …

Cured cocoa beans are obtained through a post-harvest, batchwise process of fermentation
and drying carried out on farms in the equatorial zone. Fermentation of cocoa pulp-bean …

Chocolate production is a complex process during which numerous chemical reactions
occur. The most important processes, involving most of the reactions important for …

Due to recent developments in traceability systems, it is now possible to exchange
significant amounts of data through food supply chains. Farming practices applied by cocoa …

The current concern for cocoa butter fat as major ingredients of chocolate intake in the World
has raised the question of the high price of cocoa butter among all other vegetable fats …

Dark chocolate gets popularity for several decades due to its enormous health benefits. It
contains several health-promoting factors (bioactive components-polyphenols, flavonoids …

Investigations were conducted to evaluate the effects of pod storage (as a means of pulp
preconditioning) and fermentation on the chemical composition and physical characteristics …

Polyphenols form the largest group of compounds among natural antioxidants, which largely
affect the overall antioxidant and antifree radical activity of cocoa beans. The qualitative and …