Search
Search Results
-
Altering the fatty acid profile of Yarrowia lipolytica to mimic cocoa butter by genetic engineering of desaturases
BackgroundDemand for Cocoa butter is steadily increasing, but the supply of cocoa beans is naturally limited and under threat from global warming....
-
Low calorie cocoa-based products: a short review
Globally, cocoa is considered an extensively consumed flavor across the food and beverage industry. However, the majority of cocoa products have a...
-
Effects of roasting on alkylpyrazin compounds and properties of cocoa powder
The volatile flavor compounds are the most important indicators of the quality of cocoa beans, among which pyrazines are considered as the main and...
-
Discriminating three lab scale dark chocolate bars from fine Cameroon cocoa hybrids using sensorial evaluation and organic acid content
Previous studies have shown a correlation between chocolate sensory profile and certain (bio)chemical components. The aim of this study was to...
-
Influence of convection and microwave roasting on roasting degree, microstructure and aroma profile of cocoa beans
Microwave roasting of cocoa beans was studied as an alternative toward convection roasting. The impact of each roasting treatment was assessed based...
-
Determining the Authenticity of Cocoa Solid in Chocolates Using Chemical Markers, Antioxidant Activity, and Multivariate Analysis
The objective was to determine the cocoa solids in chocolates using the content of bioactive compounds and their antioxidant capacity combined with...
-
Evaluation model for cocoa butter equivalents based on fatty acid compositions and triacylglycerol patterns
An effective evaluation model was established to digitize the quality of cocoa butter equivalents (CBEs) based on determinations of total and sn-2...
-
Dairy Alternatives – Cheese, Yogurt, Butter, and Ice Cream
Plant-based alternatives to dairy foods such as cheese, yogurt, butter, and ice cream are important products in the plant-based food portfolio. The...
-
Assessment of bioactive compounds and antioxidant capacity of peels and seeds from Mangifera indica L cv Ataulfo waste
In Mexico, mango processing waste constitutes approximately 600,000 tons per year. This work aims to evaluate peels and seeds’ bioactive compounds...
-
Supercritical fluid chromatography coupled to high-resolution tandem mass spectrometry: an innovative one-run method for the comprehensive assessment of chocolate quality and authenticity
To assess chocolate quality and authenticity comprehensively, a combination of various analytical procedures is involved, thereby making the process...
-
Thermal behavior of different cocoa powder varieties and their physicochemical, phytochemical and microbiological characteristics
Four cocoa powder varieties processed in different European countries (Germany, Poland, Romania and Bulgaria) were subjected to physicochemical,...
-
Influence of geographical origin in the physical and bioactive parameters of single origin dark chocolate
Dark chocolate presents exclusive characteristics that make it a food product with worldwide consumption and also as an ingredient in several food...
-
Mastering targeted genome engineering of GC-rich oleaginous yeast for tailored plant oil alternatives for the food and chemical sector
BackgroundSustainable production of triglycerides for various applications is a major focus of microbial factories. Oleaginous yeast species have...
-
A multipronged flavor comparison of Ecuadorian CCN51 and Nacional cocoa cultivars
Two cocoa types are predominantly being cultivated in Ecuador, the highly appreciated fine Nacional and the high-yielding and disease-resistant...
-
Effect of mulberry molasses microcapsules as a sugar substitute in white chocolate formulation on physicochemical, thermal, textural, and functional properties
In the present study white chocolate with different mulberry molasses microcapsules as a sugar substitute, was produced and the quality assessment in...
-
Robusta honey coffee drying techniques and identification of changes in the bioactives and volatiles based on SPME-GCMS and E-Nose
This research focused on the impact of drying techniques on the physicochemical and aromatic profile of honey coffee, which involves simultaneous...
-
Immobilized Candida antarctica lipase B as an sn-1,3 regiospecific biocatalyst for the interesterification of triacylglycerols with fatty acid ethyl esters
Candida antarctica lipase B (CALB) is regarded as non-regiospecific. This study aimed to investigate the regiospecificity of CALB in the solvent-free...
-
An overview on the types, applications and health implications of fat replacers
Driven by the demand of consumers for low-fat foods, the field of fat replacers has made a tremendous breakthrough over the past decade. A fat...
-
Expression of cocoa genes in Saccharomyces cerevisiae improves cocoa butter production
BackgroundCocoa butter (CB) extracted from cocoa beans ( Theobroma cacao ) is the main raw material for chocolate production, but CB supply is...
-
Effects of Maturity at Harvest and Fermentation Conditions on Bioactive Compounds of Cocoa Beans
Cocoa beans and cocoa products contain considerable amounts of bioactive compounds. Harvesting cocoa fruit too early or too late may have effects on...