Mass Proportion, Proximate Composition and Effects of Solvents and Extraction Parameters on Pigment Yield from Cacao Pod Shell (T heobroma cacao L.)-Reference-Cited by-同舟云学术

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Mass Proportion, Proximate Composition and Effects of Solvents and Extraction Parameters on Pigment Yield from Cacao Pod Shell (T heobroma cacao L.)

Published:2014-09-19 Issue:6 Volume:39 Page:1414-1420
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Nguyen Van Tang¹²

Affiliation:

1. Department of Food Technology; Faculty of Food Technology; Nha Trang University; No. 2 Nguyen Dinh Chieu Nha Trang Khanh Hoa 8458 Vietnam

2. School of Environmental and Life Sciences; Faculty of Science and Information Technology; University of Newcastle; Ourimbah NSW 2258 Australia

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12360/fullpdf

Reference10 articles.

1. Antioxidant and biological activity of phenolic pigments from Theobroma cacao hulls extracted with supercritical CO2;Arlorio;Food Res. Int.,2005

2. Cacao polyphenolic substances. 4. The anthocyanin pigments;Forsyth;Biochem. J.,1957

3. Hammerstone , J.F.J.R. Chimel , M.J. 2012 Methods for extracting cocoa procyanidins and extracts thereof

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1. Utilization of cocoa Pod Husk (Theobroma cacao L.) for Production of Microencapsulated Powder Rich in Alkaloids;Waste and Biomass Valorization;2024-08-17

2. Extraction, characterization of polyphenols from certain medicinal plants and evaluation of their antioxidant, antitumor, antidiabetic, antimicrobial properties, and potential use in human nutrition;Frontiers in Nutrition;2023-06-21

3. Investigating the role of solvent type and microwave selective heating on the extraction of phenolic compounds from cacao (Theobroma cacao L.) pod husk;Food and Bioproducts Processing;2022-07

4. Evaluation of the Nutritional Composition of Cocoa Bean Shell Waste (Theobroma cacao) and Application in the Production of a Phenolic-rich Iced Tea;Journal of Culinary Science & Technology;2021-12-30

5. Microencapsulation of phenolic-enriched extract from cocoa pod husk (Theobroma cacao L.);Powder Technology;2021-07

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