Cocoa applications in the food industrydevelopment of new uses and processing methods
- PUCHOL MIQUEL, MARTA
- Édgar Pérez Esteve Director/a
- José Manuel Barat Baviera Director/a
Universitat de defensa: Universitat Politècnica de València
Fecha de defensa: 16 de de desembre de 2022
- Francisco Artés Hernández President
- Ana María Albors Sorolla Secretari/ària
- Daniel Rico Bargués Vocal
Tipus: Tesi
Resum
Applications of cocoa in the food industry: development of new uses and processing methods" is an industrial doctoral thesis that aims to respond to many of the challenges that the cocoa processing industry faces as a result of growing social demands and recent legislative changes. These challenges include the sustainability of the entire value chain, the scarcity of raw materials, and the increases in demand, adaptation to new market trends (clean labels) and growing product consumer demands. To respond to these challenges, the thesis is divided into four chapters, each of which is aligned to a different challenge.