Valorization of Ghanaian cocoa processing residues as extractives for value-added functional food and animal feed additives

Valorization of Ghanaian cocoa processing residues as extractives for value-added functional food and animal feed additives – A review

Published:2023-09 Issue: Volume:52 Page:102835
ISSN:1878-8181
Container-title:Biocatalysis and Agricultural Biotechnology
language:en
Short-container-title:Biocatalysis and Agricultural Biotechnology

Author:

Afedzi Alfred Elikem Kwami^ORCID,Obeng-Boateng Frederick^ORCID,Aduama-Larbi Margaret Saka,Zhou Xin,Xu Yong

Publisher

Elsevier BV

Subject

Agronomy and Crop Science,Applied Microbiology and Biotechnology,Bioengineering,Food Science,Biotechnology

Reference118 articles.

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1. Characterization of the Biodegradation Properties of Lignocellulosic Material by Pichia Kudriavzevii Isolated From Cocoa Pod Shell (Theobroma Cacao);2024-09-11

2. Influences of Depulping, Pod Storage and Fermentation Time on Fermentation Dynamics and Quality of Ghanaian Cocoa;Foods;2024-08-19