Mycotoxins are fungal metabolites commonly occurring in food, which pose a health risk to
the consumer. Maximum levels for major mycotoxins allowed in food have been established …

Cocoa bean shells (CBS) are one of the main by-products from the transformation of cocoa
beans, representing 10%‒17% of the total cocoa bean weight. Hence, their disposal could …

Background Cocoa shell is removed from the cocoa bean before or after the seeds are
roasted; it is considered a by-product of the cocoa industry that is usually underutilized or …

Increasing untreated environmental outputs from industry and the rising human population
have increased the burden of wastewater and other waste streams on the environment. The …

Many studies have reported the occurrence of mycotoxin in human foods and animal feeds
in Sub-Saharan Africa (SSA). Aflatoxins, ochratoxins, fumonisins, and zearalenone are …

Background: The role of fungi in cocoa crops is mainly associated with plant diseases and
contamination of harvest with unwanted metabolites such as mycotoxins that can reach the …

This is the first book to focus on the scientific principles underlying the fermentation
processes of cocoa and coffee beans and their impact on product quality and safety. The text …

The contamination of food and feed by mycotoxins has become an increasingly serious
problem. Mycotoxins represent a major risk to human and animal health, as well as …

In this work, we propose for the first time a sensitive Ochratoxin A (OTA) detection in cocoa
beans using competitive aptasensor by differential pulse voltammetry (DPV). In the …

The aroma, taste, shine, snap, smoothness,“melt‐in‐your‐mouth” sensation, and texture are
all qualities that define chocolate, and all depend on how the cocoa and the chocolate itself …