{"title":"更生态的巧克力","authors":"Alejandro G. Marangoni","doi":"10.1038/s43016-024-00951-w","DOIUrl":null,"url":null,"abstract":"A sweet gel from the endocarp of cocoa pods and the concentrated juice of the cocoa fruit pulp can replace sugar in a chocolate recipe, reducing the environmental impact associated with its production and improving the nutritional value of chocolate.","PeriodicalId":94151,"journal":{"name":"Nature food","volume":"5 5","pages":"361-362"},"PeriodicalIF":23.6000,"publicationDate":"2024-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"A more ecological chocolate\",\"authors\":\"Alejandro G. Marangoni\",\"doi\":\"10.1038/s43016-024-00951-w\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"A sweet gel from the endocarp of cocoa pods and the concentrated juice of the cocoa fruit pulp can replace sugar in a chocolate recipe, reducing the environmental impact associated with its production and improving the nutritional value of chocolate.\",\"PeriodicalId\":94151,\"journal\":{\"name\":\"Nature food\",\"volume\":\"5 5\",\"pages\":\"361-362\"},\"PeriodicalIF\":23.6000,\"publicationDate\":\"2024-05-21\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Nature food\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://www.nature.com/articles/s43016-024-00951-w\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Nature food","FirstCategoryId":"1085","ListUrlMain":"https://www.nature.com/articles/s43016-024-00951-w","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
A sweet gel from the endocarp of cocoa pods and the concentrated juice of the cocoa fruit pulp can replace sugar in a chocolate recipe, reducing the environmental impact associated with its production and improving the nutritional value of chocolate.
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