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Production and Testing of Moisture Behavior and Thermal Properties of Rapeseed Straw and Ganoderma resinaceum Mycelium Bio-Composites
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Cocoa bean shell as a novel substrate for kombucha: fermentation dynamics and bioactive potential

Daiana da Silva Dias1, Laís de Freitas Leite1, Rayssa Neves Alves2

  • 1Departamento de Ciência de Alimentos, Faculdade de Farmácia, Laboratório de Biotecnologia de Alimentos, Universidade Federal Fluminense, Dr. Mário Viana Street, 523, Niterói, 24241-000, Brazil.

Food Chemistry
|October 16, 2026
PubMed

Keywords:
Antimicrobial activityCocoa bean shellCocoa by-productFermentationKombuchaMethylxanthinesPhenolic compounds

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