Added-value biomolecules' production from cocoa pod husks: A review.
Sign Up to like & getrecommendations! Published in 2021 at "Bioresource technology"
DOI: 10.1016/j.biortech.2021.126252
Abstract: Cocoa beans are produced through on-farm processing where residual biomass is discarded, including cocoa pod husks (CPH), cocoa bean shells and cocoa sweatings. CPH represents about 80% of these residues that are generated during the… read more here.
Keywords: pod husks; cocoa pod; production; value ... See more keywords
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