“Cupuaçu” (Theobroma grandiflorum): A brief review on chemical and technological potential of this Amazonian fruit by Jaqueline de Araújo Bezerra, Renilto Frota Corrêa, Edgar Aparecido Sanches, Carlos Victor Lamarão, Paulo César Stringheta, Evandro Martins, Pedro Henrique Campelo

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UHT processing in the context of plant-based beverages: A scientific review on product characteristics and the functional role of plant proteins by Jéssica da Silva Matos, Paula Zambe Azevedo, Juliana Ely Granato Costa, Heloísa de Fátima Mendes Justino, Carlos Victor Lamarão, Edgar Aparecido Sanches, Jaqueline de Araújo Bezerra, Paulo César Stringheta, Evandro Martins, Pedro Henrique Campelo

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Roasted and Unroasted Cocoa Nibs: Bioactive Compounds Analysis and Application in Cereal Bars by Mariane Sampaio da Silveira de Souza, Larissa Lorrane Rodrigues Borges, Hélia de Barros Kobi, Valdeir Viana Freitas, Thaís Caroline Buttow Rigolon, Lary Souza Olegário, Eliana Alviarez Gutiérrez, Pedro Henrique Campelo Felix, Marcia Cristina Teixeira Ribeiro Vidigal, Paulo Cesar Stringheta

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