What is it about?
This review describes value addition of cocoa pod husk through processing to improve utilization and/or extraction of components from cocoa pod husk for use in food and other industries.
Featured Image
Why is it important?
The review presents strategies to reduce waste and increase utilization of low value crop by-products.
Read the Original
This page is a summary of: Cocoa (Theobroma cacao L.) pod husk: Renewable source of bioactive compounds, Trends in Food Science & Technology, November 2018, Elsevier,
DOI: 10.1016/j.tifs.2018.09.022.
You can read the full text:
Contributors
The following have contributed to this page
