Innovation of LPU's Bio-Science scientists made a remarkable contribution to the Chocolate Industry - is this true?

23 Views|Posted 4 years ago
Asked by Devanshu Nath
5 Answers
Puneet Singh
4 years ago
Dear Devanshu, Yes, it is true that the Innovation of LPU's Bio-Science scientists made a remarkable contribution to the Chocolate Industry. Late with antioxidant properties. The invention relates to innovative method of processing cocoa beans using double fermentation to modify the cocoa beans flav

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A
4 years ago
Yes absolutely, LPU scientists have developed double fermentation for chocolate manufacture, which will enhance safety, natural fruit flavors & antioxidant properties. The process of double fermentation, along with boosting the antioxidant properties of cocoa, enables the use of natural fruit flavor

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Rajdeep Sharma
4 years ago
As per my analysis, due to recent advancement in the field of Bio-Technology, the Molecular Biology and genetic engineering domain promises to create a research oriented and placement oriented environment. Being gratified alumni of LPU, I managed to fetch some of the unique highlights of School of B

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L
4 years ago
Indeed that is true !Researchers and Scientists at Lovely Professional University (LPU) announced that they have developed a new method to process cocoa beans using double fermentation and produce 100% natural fruit flavored chocolates with atleast 40% higher antioxidant properties. The existing met

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N
4 years ago
Hi, Yes, LPU scientists indeed develop double fermentation for chocolate manufacture, which will enhance safety, natural fruit flavors & antioxidant properties. The process of double fermentation, along with boosting the antioxidant properties of cocoa, enables the use of natural fruit flavors as we

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