Processing with alkali is calledDutching, and it’s done to reduce acidity, making the chocolate a darker color (and arguably improving the flavor). There is nothing unsafe about dutching – it may make the flavor more appealing to some, but lead to less health benefits. Beware of marketing...
In this analysis, only part of the fruit turned red while the whole remained yellow, which is probably due to the collective suppression of 34 genes related to coloration [18]. Consumers mainly prefer sweet cherries with a gaily color compared with other qualities [19]. The abundant bioactive...