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The Uses of Cocoa and Cupuaçu Byproducts in Industry, Health, and Gastronomy
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Editors: Elevina Eduviges Pérez Sira (Full Professor, Instituto de Ciencia y Tecnología de Alimentos, Facultad de Ciencias, Universidad Central de Venezuela, Caracas, Venezuela)
Book Description:
This book compiles technical, chemical and nutritional information in regards to the main species of the Theobroma genus, T. cacao and T. grandiflorum. The use of Theobroma cacao processing residues (pod and bean husks) as organic fertilizers, ingredients for animal feeding, sources of enzymes, fiber, hydrocolloids, and antioxidants, industrial biosorbents, and polymers for foams to formulate culture media, such as alkalis for soap production and as phenylalanine-free ingredients are discussed. T. cacao and T. grandiflorum phytochemical composition changes during processing and its importance on consumer health is stressed in order to contribute to clarify phytochemical function, their chemical structure, and how post-harvest processing could change them. The innovative use of chocolate as a carrier of encapsulated probiotics is also discussed. The development and application of the micro-encapsulation to increase the resistance of probiotic strains in chocolate-based matrices, uses of the main probiotic strains in the production of chocolates and derivatives, research involving the incorporation of probiotics in chocolates, and related products and symbiotic chocolates and future prospects in this area are all emphsized. The correlation between the consumption of cocoa and chocolate and human health is stressed, and experimental studies that have pointed out the beneficial effects of cocoa and dark chocolate consumption are compiled and discussed. This book reports research that clearly demonstrates that cocoa components have an important antioxidant, anti-inflammatory and photo-protective role in pathologies (cognitive impairment, inflammatory bowel disease, dental health, skin photo-protection, and cancer) in which inflammation is one of the main features. Byproducts from the Theobroma genus are without a doubt one of the main ingredients in the gastronomic and food styling area. This book compiles recipes of both salty and sweet cuisine, as well as beverages prepared with ingredients from T. cacao and T. grandiflorum. The recipes are detailed with their correspondent nutritional information. This research shows that the versatility of products from Theobroma cacao and Theobroma grandiflorum are traditional, yet contemporary in a variety of beautiful and fancy dishes in gourmet cuisine. (Nova)


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Table of Contents:
Preface

Chapter 1. The Use of Cocoa (Theobroma Cacao L) for Processing Residues
(Elevina E. Pérez, Mary Lares, and Climaco Álvarez, Instituto de Ciencia y Tecnología de Alimentos, Facultad de Ciencias, Universidad Central de Venezuela, Caracas, Venezuela, and others)

Chapter 2. Cocoa Phytochemicals: Chemical Structure, Changes during Processing and Uses
(Elevina E. Pérez, Climaco Álvarez, and Osmary Medina, Instituto de Ciencia y Tecnología de Alimentos, Facultad de Ciencias, Universidad Central de Venezuela, Caracas, Venezuela, and others)

Chapter 3. Incorporation of Probiotics: A New Concept for the Chocolate Industry
(Carolina E. Palomino Camargo and Yuniesky González Muñoz, Instituto de Ciencia y Tecnología de Alimentos, Facultad de Ciencias, Universidad Central de Venezuela, Caracas, Venezuela)

Chapter 4. Cocoa Bean Husk as an Ingredient in the Development of Products for Phenylketonuric Consumers
(Adriana Méndez, Lilliam Sívoli, Milagro León, and Elevina Pérez, Centro de Bioquímica Nutricional, Facultad de Ciencias Veterinarias, Universidad Central de Venezuela, Caracas, Venezuela, and others)

Chapter 5. The Health Benefits of Cocoa and Chocolate
(Mary Lares, Ana M. Miskiewicz, Oscar E. Suárez, and Mily Schroeder, Escuela de Nutrición y Dietética, Facultad de Medicina, Universidad Central de Venezuela, Los Chaguaramos, Caracas, Venezuela, and others)

Chapter 6. Exotic Gastronomy Using Cocoa Genus Fruits and Nutritional Relevance
(Sandra El Khori, Fabián Vélez, Nancy Silva, Mary Lares, and Elevina E. Pérez, Instituto Superior Tecnológico San Isidro, Azuay-Cuenca, Ecuador, and others)

Chapter 7. Cocoa Processing and Environmental Commitment
(Zarelys Palacios, Dimas Román, and Elevina Perez, Universidad Experimental Politécnica Antonio José de Sucre, Caracas, Venezuela, and others)

Chapter 8. The Effects and Versatility of Chocolate on Pleasure: New Elements in the Marketing of the Cocoa Industry
(Yuniesky González Muñoz and Carolina E. Palomino Camargo, Instituto de Ciencia y Tecnología de Alimentos, Facultad de Ciencias, Universidad Central de Venezuela)


Index

   Series:
      Food Science and Technology
   Binding: Hardcover
   Pub. Date: 2018 - 2nd quarter
   ISBN: 978-1-53613-456-8
   Status: AN
  
Status Code Description
AN Announcing
FM Formatting
PP Page Proofs
FP Final Production
EP Editorial Production
PR At Prepress
AP At Press
AV Available
  
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The Uses of Cocoa and Cupuaçu Byproducts in Industry, Health, and Gastronomy