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뚜껑을 열자 달콤한 향이 올라왔다. 곧바로 코코아의 깊은 향이 뒤따랐다. 벌꿀이 맞는데, 초콜릿의 여운이 입안에 머문다. 브라질 연구진이 코코아 빈 껍질과 토종벌 꿀을 결합해 만든 새로운 꿀이다. 폐기되던 코코아 껍질에서 유효 성분을 추출해 꿀 속으로 옮겨 담으면서, 초콜릿 향과 기능성 성분을 동시에 지닌 제품이 탄생했다.
토종벌 꿀을 용매로 활용한 초음파 [...]
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A group of researchers from the State University of Campinas (UNICAMP) in the state of São Paulo, Brazil, developed a product made from native bee honey and cocoa bean shells that can be consumed directly or used as an ingredient in food and cosmetics. The results were published in the journal ACS Sustainable Chemistry Engineering, which featured the study on its [...]
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Para ilmuwan di Brasil berhasil menciptakan madu beraroma cokelat yang tidak memerlukan tambahan gula atau bahan pemanis. Inovasi ini merupakan hasil penelitian yang dipimpin oleh Felipe Sanchez Bragagnolo dari State University of Campinas (UNICAMP), yang memanfaatkan kulit biji kakao—lembaran limbah dari produksi cokelat—dan mengintegrasikannya dalam proses pembuatan madu.
Madu yang dihasilkan adalah dari lebah tanpa sengat, dan mengandung sejumlah senyawa bioaktif yang [...]
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Chocolate honey made from cocoa waste, ultrasound and stingless bees combines taste and sustainability without added sugars.
In Brazil, a group of researchers found a surprising way to unite two worlds we’d rarely think of seeing together: honey and chocolate. Not in that sugary spread-on-bread form, but in a completely natural version, where the sweetness comes only from bees and the aroma arrives from cocoa bean husks. Yes, those very scraps nobody considers, which turned out to be a [...]
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Chocolate-flavoured HONEY has been created by scientists in Brazil.
The team used a product from native stingless bees to extract bioactive compounds – such as caffeine – from chocolate manufacturing waste.
They say the process adds nutritional and commercial value an ingredient that is usually discarded.
Researchers from the State University of Campinas (UNICAMP) developed the new product.
It is made from native bee honey and cocoa bean shells and can be consumed [...]
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Chocolate-flavored HONEY has been created by scientists in Brazil.
The team used a product from native stingless bees to extract bioactive compounds - such as caffeine - from chocolate manufacturing waste.
They say the process adds nutritional and commercial value to an ingredient that is usually discarded.
Researchers from the State University of Campinas (UNICAMP) developed the new product.
It is made from native bee honey and cocoa bean shells and can be consumed directly or used [...]
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Chocolate-flavored HONEY has been created by scientists in Brazil.
The team used a product from native stingless bees to extract bioactive compounds - such as caffeine - from chocolate manufacturing waste.
They say the process adds nutritional and commercial value to an ingredient that is usually discarded.
Researchers from the State University of Campinas (UNICAMP) developed the new product.
It is made from native bee honey and cocoa bean shells and can be consumed directly or used [...]
-
Chocolate-flavored HONEY has been created by scientists in Brazil.
The team used a product from native stingless bees to extract bioactive compounds - such as caffeine - from chocolate manufacturing waste.
They say the process adds nutritional and commercial value to an ingredient that is usually discarded.
Researchers from the State University of Campinas (UNICAMP) developed the new product.
It is made from native bee honey and cocoa bean shells and can be consumed directly or used [...]
-
Chocolate-flavored HONEY has been created by scientists in Brazil.
The team used a product from native stingless bees to extract bioactive compounds - such as caffeine - from chocolate manufacturing waste.
They say the process adds nutritional and commercial value to an ingredient that is usually discarded.
Researchers from the State University of Campinas (UNICAMP) developed the new product.
It is made from native bee honey and cocoa bean shells and can be consumed directly or used [...]
-
Chocolate-flavored HONEY has been created by scientists in Brazil.
The team used a product from native stingless bees to extract bioactive compounds - such as caffeine - from chocolate manufacturing waste.
They say the process adds nutritional and commercial value to an ingredient that is usually discarded.
Researchers from the State University of Campinas (UNICAMP) developed the new product.
It is made from native bee honey and cocoa bean shells and can be consumed directly or used [...]
