ESG approach in the valorization of cocoa (Theobroma cacao) by-products by subcritical water: Application in the cosmetic industry
Jaroslava Švarc‐Gajić, Tanja Brezo-Borjan, Valentin A. Dzedik, Francisca Rodrigues, Simone Morais, Cristina Delerue‐Matos
Topics & Concepts
TheobromaDPPHChemistryFood scienceABTSCosmetic industryAntioxidantPhenolsExtraction (chemistry)CosmeticsCOCOA BEANOrganic chemistryBotanyBiologyFermentationFood Chemistry and Fat AnalysisCocoa and Sweet Potato AgronomyPhase Equilibria and Thermodynamics