Cacao pod husks as a source of low-methoxyl, highly acetylated pectins able to gel in acidic media.
Sign Up to like & getrecommendations! Published in 2017 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2017.03.082
Abstract: Cacao pod husks, the main by-product from cocoa production, have been investigated for pectin isolation. In the present study, the rheological properties of two low-methoxyl (LM) pectins isolated from cacao pod husks using different extraction… read more here.
Keywords: cacao pod; acetylated pectins; low methoxyl; highly acetylated ... See more keywords
First Report of Diaporthe tulliensis and D. pseudomangiferae causing cacao pod rot in Puerto Rico.
Sign Up to like & getrecommendations! Published in 2022 at "Plant disease"
DOI: 10.1094/pdis-12-21-2634-pdn
Abstract: Worldwide cacao pod rot is a devastating disease of Theobroma cacao, infected cacao pods turn necrotic reducing yield up to 30%. From July 2020 to August 2021, a survey was conducted at the USDA-ARS cacao… read more here.
Keywords: tulliensis; pseudomangiferae; cacao; cacao pod ... See more keywords
Cacao Pod Husk Flour as an Ingredient for Reformulating Frankfurters: Effects on Quality Properties
Sign Up to like & getrecommendations! Published in 2021 at "Foods"
DOI: 10.3390/foods10061243
Abstract: The cocoa pod husk is considered a source of dietary fiber with a high content of water-soluble pectins, bioactive compounds which should be viewed as a by-product with the potential to be incorporated into food.… read more here.
Keywords: cacao pod; husk; reformulating frankfurters; pod husk ... See more keywords