Effect of temperature on recrystallization behavior of cocoa butter-Reference-Cited by-同舟云学术

Effect of temperature on recrystallization behavior of cocoa butter

Published:2001-09 Issue:9 Volume:78 Page:919-925
ISSN:0003-021X
Container-title:Journal of the American Oil Chemists' Society
language:en
Short-container-title:J Amer Oil Chem Soc

Author:

van Langevelde Arjen¹,Van Malssen Kees¹²,Peschar René¹,Schenk Henk¹

Affiliation:

1. ; Laboratory for Crystallography, Institute of Molecular Chemistry (IMC); Universiteit van Amsterdam; Nieuwe Achtergracht 166 1018 WV Amsterdam The Netherlands

2. ; Unilever Research Colworth; Colworth House MK44 ILQ Sharnbrook Bedford UK

Publisher

Wiley

Subject

Organic Chemistry,General Chemical Engineering

Reference17 articles.

1. Polymorphism of Cocoa Butter;Wille;J. Am. Oil Chem. Soc.,1966

2. Phase Behavior and Extended Phase Scheme of Static Cocoa Butter Investigated with Real-Time X-Ray Powder Diffraction;Malssen;Ibid.,1999

3. X-ray Diffraction Spectroscopy in the Study of Fat Polymorphism;deMan;Food Res. Int.,1992

4. Real-Time XRay Powder Diffraction Investigations on Cocoa Butter. I. Temperature Dependent Crystallization Behavior and Composition of β-Cocoa Butter;Malssen;J. Am. Oil Chem. Soc.,1996

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