Dietary plant polyphenols are natural bioactive compounds that are increasingly attracting
the attention of food scientists and nutritionists because of their nutraceutical properties. In …

Chocolate is a widely consumed product worldwide due to its exquisite flavor, which comes
from the unique and fascinating cocoa flavor. This flavor depends on little controllable …

The convective drying of fruits is the most implemented drying technique to stabilize fruits
and to increase their shelf life. The mathematical modelling of drying is a useful tool in …

Chocolate is a product processed from cocoa rich in flavonoids, antioxidant compounds, and
bioactive ingredients that have been associated with both its healthy and sensory properties …

In this study, the interaction mechanism between rosmarinic acid (RA) and myosin and its
effect on gel formation during the heating process at different NaCl concentrations were …

Chamomile (Matricaria chamomilla L.) is a traditional medicinal plant used to treat hay fever,
inflammation, muscle spasms, menstrual disorders, insomnia ulcers, wounds …

For this study the chrysanthemum was dried using hot air at temperatures of 45, 75, and
105° C (H1, H2, and H3), as well as microwave (30, 60, and 90 s) combined with hot air at …

Abstract The International Cocoa Organization recognized Colombian cocoa as" fine
aroma," but in recent years, clone CCN 51 has grown in popularity, widely due to its high …

The quality of cocoa depends on both the origin of the cacao and the processing stages. The
roasting process is critical because it develops the aroma and flavor, changing the beans' …

The aim of this study is to investigate the impact of time and temperature of the heat pump
drying process of soursop slices at different levels on moisture content and total polyphenol …