Diversity of sensory profiles and physicochemical characteristics of commercial hot chocolate drinks from cocoa powders and block chocolates-Reference-Cited by-同舟云学术

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Diversity of sensory profiles and physicochemical characteristics of commercial hot chocolate drinks from cocoa powders and block chocolates

Published:2018-03-10 Issue:8 Volume:244 Page:1407-1414
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Mazo Rivas Juan Camilo,Dietze Melanie,Zahn Susann,Schneider Yvonne,Rohm Harald

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/article/10.1007/s00217-018-3054-z/fulltext.html

Reference23 articles.

1. Beckett ST (2009) Industrial chocolate manufacture and use. Wiley-Blackwell, Chichester

2. Yanes M, Durán L, Costell E (2002) Effect of hydrocolloid type and concentration on flow behaviour and sensory properties of milk beverages model systems. Food Hydrocoll 16:605–611

3. Dogan M, Aktar T, Toker OS, Tatlisu NB (2015) Combination of the simple additive (SAW) approach and mixture design to determine optimum cocoa combination of the hot chocolate beverage. Int J Food Prop 18:1677–1692

4. Dogan M, Aslan D, Aktar T, Sarac MG (2016) A methodology to evaluate the sensory properties of instant hot chocolate beverage with different fat contents: multi-criteria decision-making techniques approach. Eur Food Res Technol 242:953–966

5. Folkenberg DM, Bredie WLP, Martens M (1999) Sensory-rheological relationships in instant hot cocoa drinks. J Sens Stud 14:181–195

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