Browse Items (3118 total)

This book presents detailed explanations of technologies for sustainable production of high-quality and safe cocoa beans for the global confectionary industry. It describes up-to-date technologies and approaches to modern cocoa production practices,…

Chocolate characters not only originate in flavor precursors present in cocoa beans, but are generated during post-harvest treatments and transformed into desirable odor notes in the manufacturing processes. Complex biochemical modifications of bean…

Chocolates are semisolid suspensions of fine particles from sugar, cocoa, and milk (depending on type) that make up about 70% of the total weight of the product. ese particles are distributed throughout a continuous fat phase, which is mostly made up…

Proper nutrition is critical for optimal growth, cognitive development, general well-being and academic performance of children. Access to good nutrition either at home or through the educational system can contribute to the elimination of…

I am really humbled by the overwhelming response I have received from friends and well-wishers all over the world on my promotion. Thank you all for your congratulatory messages and wonderful responses.
Sincerely, I am grateful to you for the…

This study investigated mycotoxin concentrations in fermented sun-dried cocoa beans as affected by cola nut powder and cola nut extract using a 2 × 4 full factorial experimental design with treatment type (cola nut powder; cola nut extract) and…