The effects of the phytochemistry of cocoa on the food chemistry of chocolate(s) and how disease resistance in cocoa can be improved using CRISPR/Cas9 technology

P. M. Etaware

The effects of the phytochemistry of cocoa on the food chemistry of chocolate(s) and how disease resistance in cocoa can be improved using CRISPR/Cas9 technology

Journal article

P. M. Etaware
Food Chemistry: Molecular Sciences, 2021

Semantic Scholar DOI PubMedCentral PubMed

Cite

APA Click to copy
Etaware, P. M. (2021). The effects of the phytochemistry of cocoa on the food chemistry of chocolate(s) and how disease resistance in cocoa can be improved using CRISPR/Cas9 technology. Food Chemistry: Molecular Sciences.

Chicago/Turabian Click to copy
Etaware, P. M. “The Effects of the Phytochemistry of Cocoa on the Food Chemistry of Chocolate(s) and How Disease Resistance in Cocoa Can Be Improved Using CRISPR/Cas9 Technology.” Food Chemistry: Molecular Sciences (2021).

MLA Click to copy
Etaware, P. M. “The Effects of the Phytochemistry of Cocoa on the Food Chemistry of Chocolate(s) and How Disease Resistance in Cocoa Can Be Improved Using CRISPR/Cas9 Technology.” Food Chemistry: Molecular Sciences, 2021.

BibTeX Click to copy

@article{p2021a,
  title = {The effects of the phytochemistry of cocoa on the food chemistry of chocolate(s) and how disease resistance in cocoa can be improved using CRISPR/Cas9 technology},
  year = {2021},
  journal = {Food Chemistry: Molecular Sciences},
  author = {Etaware, P. M.}
}

Abstract

Highlights • Cacao beans are very important raw materials for chocolate production.• Research show that the food chemistry of chocolate depends on the quality of the raw cocoa beans.• Forastero are globally sought-after for chocolate production ONLY because they are readily available.• A transfer of genetic materials from Forastero to Criollo may increase the availability of cocoa.