Cinnamon is an unusual tropical plant belonging to the Lauraceae family. It has been used
for hundreds of years as a flavor additive, but it has also been used in natural Eastern …

As essential oils (EOs) possess GRAS status, there is a strong interest in their application to
food preservation. Trends in the food industry suggest consumers are drawn to …

This study aims at determining the potentials of cinnamon (Cinnamomun burmannii) extracts
to improve the health-promoting properties of white chocolate. LC-HRMS analysis was …

Essential oils are volatile hydrophobic liquids extracted from plants which are often rich in
aroma. They are a mixture of secondary metabolites, often terpenoids that play an important …

Essential oils (EOs) are liquid extracts derived from various parts of herbal or medicinal
plants. They are widely accepted in food packaging due to their bioactive components …

Chocolate has been a part of human consumption for millennia, serving as a confection,
medicine and aphrodisiac. Chocolate consumption is increasing worldwide, and …

High consumption of delicious foods, such as chocolates, is considered excellent snacks,
capable of converting from health‐threatening to great functional foods. The fortification of …

Bioactive compounds present in the powdered leaves of matcha green tea (Camellia
sinensis L.)(MGTP) and moringa (Moringa oleifera)(MOLP) seem to be related to health …

Sedimentation of particles in cocoa drink is a technological challenge for the food industry.
This study investigates the effect of different stabilizers (alginate, xanthan gum or …

Cocoa beverage is commonly made from cacao powder combined with other ingredient
forming a suspension system. The purpose of this study was to determine the effect of the fat …