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Methods in Molecular Biology, ISSN 1064-3745, 2018, Volume 1815, pp. 227 - 245
Theobroma cacao L. is a tropical tree originating in the Amazon, where it grows naturally in the shade of tropical rainforests. Cacao sub-products, such as... 
Theobroma cacao | Somatic embryogenesis
Journal Article
Journal Article
Genetic Resources and Crop Evolution, ISSN 0925-9864, 12/2017, Volume 64, Issue 8, pp. 1807 - 1820
In commercial terms, Criollo cacao trees (Theobroma cacao L.) are reputed to be the source of the commercial product (fermented and dried cocoa beans), which... 
Plant Systematics/Taxonomy/Biogeography | Plant Genetics and Genomics | Domestication | Population structure | Plant Physiology | Genetic diversity | Cocoa | Life Sciences | Genetic group | Agriculture | Plant Sciences | Variety | Theobroma cacao | AGRONOMY | CHOCOLATE | PLANT SCIENCES | Biological diversity | Trees | Botanists | Beans | Cocoa beans | Cloning | Chocolate | Cocoa industry | Hybridization
Journal Article
Industrial Crops & Products, ISSN 0926-6690, 2011, Volume 34, Issue 1, pp. 1173 - 1181
► The main waste product of cocoa production is cacao pod husk (CPH). ► Significant proportions of fibers were found. Phenolics are also present. ► Among the... 
Cacao pod husks | Chemical composition | Rheology | Pectins | Cocoa waste | Theobroma cacao | RHAMNOGALACTURONAN-I | AGRONOMY | RHEOLOGICAL PROPERTIES | SUGAR-BEET PULP | RESPONSE-SURFACE METHODOLOGY | STRUCTURAL-CHARACTERIZATION | BY-PRODUCTS | EXTRACTION CONDITIONS | CELL-WALL | AGRICULTURAL ENGINEERING | PHYSICOCHEMICAL CHARACTERIZATION | EXPERIMENTAL-DESIGN
Journal Article
Carbohydrate Polymers, ISSN 0144-8617, 04/2011, Volume 84, Issue 4, pp. 1230 - 1236
This study examined variables that influence the nitric acid-extraction of pectins from cacao pod husks. An initial screening study tested the main parameters... 
Cacao pod husks | Pectin | Response surface methodology | Theobroma cacao | HOMOGALACTURONAN | RHAMNOGALACTURONAN-I | POLYMER SCIENCE | CITRUS PEEL | CHEMISTRY, ORGANIC | STRUCTURAL-CHARACTERIZATION | PURITY | POLYSACCHARIDES | CHEMISTRY, APPLIED | EXPERIMENTAL-DESIGN | COCOA | BANANA | SUGAR-BEET
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 08/2013, Volume 33, Issue 1, pp. 58 - 65
A pectin (OP) obtained from cacao pod husk with a high acetyl content, which is a structural feature that could disturb the pectins' gel formation, was able to... 
Cacao pod husks | Pectin | Rheology | High acetyl | Theobroma cacao | Gel | RHEOLOGICAL PROPERTIES | SUGAR-BEET PULP | FOOD SCIENCE & TECHNOLOGY | GELATION | CHAIN ASSOCIATION | EXTRACTION | CALCIUM PECTATE GELS | CHEMISTRY, APPLIED | CITRUS PECTIN | HIGH-METHOXY PECTIN | PLANT-CELL WALLS | RHAMNOSE RESIDUES | Analysis | Acetylation
Journal Article
Food Research International, ISSN 0963-9969, 05/2018, Volume 107, pp. 675 - 682
Cocoa fermentation is a crucial step for the development of cocoa aroma and precursors of high quality cocoa and by-products. This bioprocess has been studied... 
Cocoa butter | Triglycerides | Free fat | Total fat | Fermentation | Fatty acids | BEANS | QUALITY | QUANTIFICATION | FOOD SCIENCE & TECHNOLOGY | VIRGIN OLIVE OIL | POLYPHENOLS | EXTRACTION | TEMPERATURE | CHEMICAL-COMPOSITION | FATTY-ACID | NEAR-INFRARED SPECTROSCOPY
Journal Article
Journal Article