Valorization of cocoa pod side streams improves nutritional and sustainability aspects of chocolate
- Location
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Deutsche Nationalbibliothek Frankfurt am Main
- Extent
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1 Online-Ressource.
- Language
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Englisch
- Bibliographic citation
-
Valorization of cocoa pod side streams improves nutritional and sustainability aspects of chocolate ; volume:5 ; number:5 ; day:21 ; month:5 ; year:2024 ; pages:423-432 ; date:5.2024
Nature food ; 5, Heft 5 (21.5.2024), 423-432, 5.2024
- Creator
-
Mishra, Kim
Green, Ashley
Burkard, Johannes
Gubler, Irina
Borradori, Roberta
Kohler, Lucas
Meuli, Johannes
Krähenmann, Ursina
Bergfreund, Jotam
Siegrist, Armin
Schnyder, Maria
Mathys, Alexander
Fischer, Peter Alfons
Windhab, Erich
- Contributor
-
SpringerLink (Online service)
- DOI
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10.1038/s43016-024-00967-2
- URN
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urn:nbn:de:101:1-2408020947524.646124746273
- Rights
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
-
14.08.2025, 10:54 AM CEST
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Mishra, Kim
- Green, Ashley
- Burkard, Johannes
- Gubler, Irina
- Borradori, Roberta
- Kohler, Lucas
- Meuli, Johannes
- Krähenmann, Ursina
- Bergfreund, Jotam
- Siegrist, Armin
- Schnyder, Maria
- Mathys, Alexander
- Fischer, Peter Alfons
- Windhab, Erich
- SpringerLink (Online service)
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Sustainability in the cocoa-chocolate global value chain: From voluntary initiatives to binding rules?
Valorization of hemicellulose waste streams for moisture barrier coatings and hydrophobic films
Quantification and characterization of cocoa pod husks for electricity generation in Uganda
Utilization of cocoa pod husk waste biomass for post-combustion CO2 adsorption
Viscosity of Cocoa and Chocolate Products
Chocolate and cocoa-derived biomolecules for brain cognition during ageing
Enriched cocoa pod composts and their fertilizing effects on hybrid cocoa seedlings
New Method in the manufacture of chocolate, cocoa powder and confectionery
Microencapsulation of Phenolic Extracts from Cocoa Shells to Enrich Chocolate Bars
Flavor-active compounds in cocoa and chocolate – impact of water and variety
Tea, coffee, and cocoa : a practical treatise on the analysis of tea, coffee, cocoa, chocolate, maté (Paraguay tea), etc.
Chapter XIII. What To Drink. - The Food-Value Of Veverages: Coffee, Chocolate, And Cocoa
Sustainability in the cocoa-chocolate global value chain: From voluntary initiatives to binding rules?
Valorization of hemicellulose waste streams for moisture barrier coatings and hydrophobic films
Quantification and characterization of cocoa pod husks for electricity generation in Uganda