Valorization of Cocoa Husks: Pectin Recovery
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DOI: 10.1155/2019/1212081
Abstract: Food processing by-products are usually cheap and abundant and can be source of valuable molecules of great interest to various industries like the pharmaceutical or the food ones. In this frame, the husks of roasted… read more here.
Keywords: husks pectin; pectin recovery; valorization cocoa; cocoa husks ... See more keywords
Characteristics of catechin extracted from cocoa husks using microwave assisted extraction (MAE)
Sign Up to like & getrecommendations! Published in 2019 at "Biodiversitas"
DOI: 10.13057/biodiv/d201222
Abstract: Rahayu PP, Rosyidi D, Purwadi, Thohari I. 2019. Characteristics of catechin extracted from cocoa husks using microwaveassisted extraction (MAE). Biodiversitas 20: 3626-3631. Cocoa husks, a by-product of cocoa processing, were investigated as a source of… read more here.
Keywords: extraction; characteristics catechin; cocoa husks; extraction mae ... See more keywords