Nutritional value and antioxidant capacity of "cocoa honey" (Theobroma cacao L.)

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Silva,Elias Nascimento da; Ramos,Danilo da Cruz; Menezes,Lígia Miranda; Souza,Alexilda Oliveira de; Lannes,Suzana Caetano da Silva; Silva,Marcondes viana da;
  • Publisher: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
  • Journal: Food Science and Technology (issn: 1678-457X)
  • Publisher copyright policies & self-archiving
  • Related identifiers: doi: 10.1590/1678-457X.6447
  • Subject: bioactive phytochemicals | Nutrition. Foods and food supply | Technology (General) | TX341-641 | T1-995 | chemical composition | cocoa | by-product use
    mesheuropmc: food and beverages | fungi

Cocoa honey is considered as the liquid portion of cocoa pulp that is released from the fruit soon after it is cut open and can be used before fermentation by simple extraction due to its nutritional characteristics. The objective of the present study is to determine th... View more