The Use of a Custom-Built Coulometric Karl Fischer Instrument for the Determination of Water Content in Chocolate-Reference-Cited by-同舟云学术

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The Use of a Custom-Built Coulometric Karl Fischer Instrument for the Determination of Water Content in Chocolate

Published:2014-08-26 Issue:4 Volume:8 Page:929-936
ISSN:1936-9751
Container-title:Food Analytical Methods
language:en
Short-container-title:Food Anal. Methods

Author:

Clippard Carrie M.,Nichisti Joseph C.,Kreuter Rodney A.,Chohan Balwant S.,Sykes Danny G.

Publisher

Springer Science and Business Media LLC

Subject

Safety Research,Safety, Risk, Reliability and Quality,Applied Microbiology and Biotechnology,Food Science,Analytical Chemistry

Link

http://link.springer.com/content/pdf/10.1007/s12161-014-9949-9.pdf

Reference40 articles.

1. Afoakwa EO (2010) Chocolate science and technology. John Wiley & Sons Ltd, West Sussex

2. Afoakwa EO, Paterson A, Fowler M, Ryan A (2008) Flavor formation and character in cocoa and chocolate: a critical review. Crit Rev Food Sci Nutr 48:840–857

3. AOAC Method 977.10. Moisture in cacao products, Final Action 1979 AOAC International (2006)

4. Bailey SD, Mitchell DG, Bazinet ML, Weurman C (1962) Studies on the volatile components of different varieties of cocoa beans. J Food Sci 27:165–170

5. Basantia NC, Rai T (1999) Standardisation of visual Karl-Fischer titration method for moisture determination in butter. J Food Sci Technol 36:74–77

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