Evaluation of the Nutritional Composition of Cocoa Bean Shell Waste (Theobroma cacao) and Application in the Production of a Phenolic-rich Iced Tea-Reference-Cited by-同舟云学术

Evaluation of the Nutritional Composition of Cocoa Bean Shell Waste (Theobroma cacao) and Application in the Production of a Phenolic-rich Iced Tea

Published:2021-12-30 Issue: Volume: Page:1-11
ISSN:1542-8052
Container-title:Journal of Culinary Science & Technology
language:en
Short-container-title:Journal of Culinary Science & Technology

Author:

Dos Anjos Lopes Sara Micaelle¹^ORCID,Martins Marcos Vidal²^ORCID,de Souza Volnei Brito¹^ORCID,Tulini Fabricio Luiz¹^ORCID

Affiliation:

1. Centro das Ciências Biológicas e da Saúde (CCBS), Universidade Federal do Oeste da Bahia (UFOB), Barreiras, Brazil

2. Departamento de Nutrição, Instituto de Ciências Biológicas (ICB), Universidade Federal de Juiz de Fora (UFJF), Juiz de Fora, Brazil

Funder

CNPQ

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/15428052.2021.2016531

Reference30 articles.

1. Amorim, G. M. (2011) Fermentation of cocoa meal by Aspergillus niger to obtain lipase and biomass feed (Master's thesis) . Universidade Estadual do Sudoeste da Bahia. Availabe from http://www2.uesb.br/ppg/ppgecal/wp-content/uploads/2017/04/GRAZIELLA-MARQUES.pdf.

2. Food Chemistry

3. A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION

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