Valorisation strategies for cocoa pod husk and its fractions-Reference-Cited by-同舟云学术

Valorisation strategies for cocoa pod husk and its fractions

Published:2018-12 Issue: Volume:14 Page:80-88
ISSN:2452-2236
Container-title:Current Opinion in Green and Sustainable Chemistry
language:en
Short-container-title:Current Opinion in Green and Sustainable Chemistry

Author:

Lu Fei,Rodriguez-Garcia Julia,Van Damme Isabella,Westwood Nicholas J.^ORCID,Shaw Liz,Robinson James S.,Warren Geoff,Chatzifragkou Afroditi,McQueen Mason Simon,Gomez Leonardo,Faas Laura^ORCID,Balcombe Kelvin,Srinivasan Chittur,Picchioni Fiorella,Hadley Paul,Charalampopoulos Dimitris

Funder

Biotechnology and Biological Sciences Research Council

Global Challenges Research Fund

Publisher

Elsevier BV

Subject

Management, Monitoring, Policy and Law,Process Chemistry and Technology,Waste Management and Disposal,Chemistry (miscellaneous),Catalysis

Reference70 articles.

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4. Thermochemical conversion and characterization of cocoa pod husks a potential agricultural waste from Ghana;Adjin-Tetteh;Ind Crop Prod,2018

5. Chocolate: cocoa byproducts techonology, rheology, styling and nutrition. Chapter 10: proximal composition and the nutritional and functional properties of cocoa by-products (pods and husks) for their use in the food industry;Perez,2015

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