Chimie alimentaire et analyse des graisses

This cluster of papers covers a wide range of topics related to the science of cocoa and chocolate production, including the role of polyphenols, microbiology of cocoa fermentation, fat crystallization, flavor formation, rheological and textural qualities, oleogel structuring, and the influence of fermentation on chocolate flavor. The papers also explore the utilization of by-products such as cocoa shell and cocoa pod husk, as well as the potential health benefits of cocoa and chocolate.