ArticleHeliyon2021
Bioactive compounds and techno-functional properties of high-fiber co-products of the cacao agro-industrial chain.
Article in Heliyon, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
17 citing papers in PubMed, 53 citations in OpenAlex.
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- Evaluation of Sample Size Influence on Chemical Characterization and In Vitro Antioxidant Properties of Flours Obtained from Mushroom Stems Coproducts.Antioxidants (Basel, Switzerland) · 2024Article
- Screening factors to affect ultrasound-assisted extraction of (poly)phenols from date palm seeds.Frontiers in chemistry · 2024Article
- Optimizing vacuum drying process of polyphenols, flavanols and DPPH radical scavenging assay in pod husk and bean shell cocoa.Scientific reports · 2023Article
- Cocoa Shell Infusion: A Promising Application for Added-Value Beverages Based on Cocoa's Production Coproducts.Foods (Basel, Switzerland) · 2023Article
- Cocoa Bean Shell: A By-Product with High Potential for Nutritional and Biotechnological Applications.Antioxidants (Basel, Switzerland) · 2023Review
- Exploring the chemical composition and coloring qualities of cacao fruit epicarp extracts.RSC advances · 2023Article
- Production of Cookies Enriched with Bioactive Compounds through the Partial Replacement of Wheat Flour by Cocoa Bean Shells.Foods (Basel, Switzerland) · 2023Article
- Review
- Sustainability and Gender Perspective in Food Innovation: Foods and Food Processing Coproducts as Source of Macro- and Micro-Nutrients for Woman-Fortified Foods.Foods (Basel, Switzerland) · 2022Review
- UHPLC-MS Characterization, and Antioxidant and Nutritional Analysis of Cocoa Waste Flours from the Peruvian Amazon.Antioxidants (Basel, Switzerland) · 2022Article
- Article
- Cacao Pod Husk Flour as an Ingredient for Reformulating Frankfurters: Effects on Quality Properties.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
7 authors at 2 institutions in 3 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The cacao shell (CS) and cacao pod husk (CPH), two of the most promising high-fiber co-products of the cacao agro-industrial chain, were evaluated to determine their potential incorporation into food products. This research determined bioactive compounds and techno-functional properties of CS and CPH, and was evaluated the enzymatic inactivation by thermal treatments in CPH. We found that CS is rich in protein, lipids, dietary fiber (48.1 ± 0.3 g 100 g
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Registered trials
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