cacao
The finding could enable scientists to develop disease-resistant trees faster
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Research team including agroecologists from Göttingen University study conditions in Peruvian cocoa agroforestry systems
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Revised and expanded analytical test for measuring flavanols and procyanidins adopted as new Official Method of Analysis by AOAC International food science experts
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SUTD's new approach to the 3D printing of chocolate using cold extrusion instead of conventional hot-melt extrusion method eliminates the need for stringent temperature controls, offering wider potential for 3D printing temperature-sensitive food
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Cannabis edibles have created major headaches for the scientists trying to analyze them for potency and contaminants
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Can you manipulate the taste of noble cocoas in different directions to create exciting new flavors for the world's chocolate fans? Some researchers and cocoa professionals asked that question and the research shows that you can
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A new study suggests that three of the phenolic compounds in cocoa bean shells have powerful effects on the fat and immune cells in mice
| 3 min read
