Open Access Article
This Open Access Article is licensed under a Creative Commons Attribution 3.0 Unported Licence
DOI: 10.1039/D6FB90004F
(Retraction)
Sustainable Food Technol., 2026, Advance Article
Retraction: Microwave-assisted drying kinetics of cocoa pod husk (Theobroma cacao L.): physicochemical, techno-functional and phytochemical analysis
Esteban Jurado-Beizaga*
Department of Pharmacology, Bromatology and Toxicology, Faculty of Pharmacy and Biochemistry, Universidad Nacional Mayor de San Marcos, Lima 15001, Peru. E-mail: esteban.jurado@unmsm.edu.pe
Received
11th March 2026
, Accepted 11th March 2026
First published on 19th March 2026
Abstract
Retraction of ‘Microwave-assisted drying kinetics of cocoa pod husk (Theobroma cacao L.): physicochemical, techno-functional and phytochemical analysis’ by Esteban Jurado-Beizaga et al., Sustainable Food Technol., 2026, Advance Article, https://doi.org/10.1039/d5fb00565e.
The author hereby wholly retracts this Sustainable Food Technology article as the publication was not fully compliant with the administrative authorisation requirements of the funding institution. This request is not related to any concerns regarding the scientific validity, originality, or integrity of the data. The results remain valid; however, in order to respect institutional commitments and align with the ethical standards and retraction policies, this work is retracted.
Signed: Esteban Jurado-Beizaga, 11th March 2026
Retraction endorsed by Anna Rulka, Executive Editor, Sustainable Food Technology
| This journal is © The Royal Society of Chemistry 2026 |