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	<title>methylxanthines &#8211; BIOENGINEER.ORG</title>
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		<title>Scientists Redesign Cocoa Fermentation to Unlock Hidden Health Compounds Beyond Chocolate</title>
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		<pubDate>Sat, 17 Oct 2026 15:13:46 +0000</pubDate>
				<category><![CDATA[Biology]]></category>
		<category><![CDATA[Beyond]]></category>
		<category><![CDATA[bioactive compounds]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[cocoa]]></category>
		<category><![CDATA[fermentation]]></category>
		<category><![CDATA[Food science]]></category>
		<category><![CDATA[methylxanthines]]></category>
		<category><![CDATA[Microbiome]]></category>
		<category><![CDATA[nutraceuticals]]></category>
		<category><![CDATA[polyphenols]]></category>
		<category><![CDATA[precision fermentation]]></category>
		<category><![CDATA[starter cultures]]></category>
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					<description><![CDATA[A comprehensive review in Heliyon argues that cocoa fermentation, the step that creates chocolate flavor, simultaneously destroys many health-promoting compounds, and that rationally designed microbial consortia and precision fermentation technologies could transform cocoa into a source of nutraceutical ingredients.]]></description>
		
		
		
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