The cocoa husk matrix, once suitably fermented and stabilised, provides an interesting basis for the development of other functional and sustainable products, such as drinks, creams, sauces and jams
The cocoa husk matrix, once suitably fermented and stabilised, provides an interesting basis for the development of other functional and sustainable products, such as drinks, creams, sauces and jams
This method is cost-effective, offering a practical and efficient solution for improving quality control processes and consumer confidence in the food industry
According to a recent study, high-performance liquid chromatography with fluorescence detection can be used to develop new chocolate products with functional properties
A recent study evaluated the use of near-infrared spectroscopy in combination with partial least squares regression to predict the compositional characteristics of chocolate
