Circular bioeconomy for cocoa by-product industry: Development of whey protein-cocoa bean shell concentrate particles obtained by spray-drying and freeze-drying for commercial applications
Alexandra Valencia, Carlos Elías‐Peñafiel, Christian R. Encina‐Zelada, Mayra Anticona, Fernando Ramos-Escudero
Topics & Concepts
Spray dryingChemistryDPPHFood scienceFreeze-dryingPolyphenolTrolox equivalent antioxidant capacityWhey proteinPhenolAntioxidantTroloxMatrix (chemical analysis)COCOA BEANContext (archaeology)ChromatographyOrganic chemistryFermentationBiologyPaleontologyFood Chemistry and Fat AnalysisMicroencapsulation and Drying ProcessesFood composition and properties