Reformulation of white chocolate with soy- and coconut-based vegetable ingredients incorporating encapsulated cinnamon extract: investigation of physicochemical, antioxidant, and sensory properties-Reference-Cited by-同舟云学术

Reformulation of white chocolate with soy- and coconut-based vegetable ingredients incorporating encapsulated cinnamon extract: investigation of physicochemical, antioxidant, and sensory properties

Published:2024-05-25 Issue:1 Volume:27 Page:704-728
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Indiarto Rossi¹^ORCID,Situmorang Amanda Karistael Novita¹,Harunaningtyas Ashari¹,Arifin Heni Radiani¹^ORCID,Subroto Edy¹^ORCID,Herawati Ervika Rahayu Novita²^ORCID,Djali Mohamad¹^ORCID,Mahani ¹^ORCID,Muhammad Dimas Rahadian Aji³^ORCID

Affiliation:

1. Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang, Indonesia

2. Research Center for Food Technology and Processing, National Research and Innovation Agency, Yogyakarta, Indonesia

3. Department of Food Science and Technology, Faculty of Agriculture, Universitas Sebelas Maret, Surakarta, Indonesia

Funder

Ministry of Education

Universitas Padjadjaran

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2024.2355904

Reference102 articles.

1. From Cocoa to Chocolate: Effect of Processing on Flavanols and Methylxanthines and Their Mechanisms of Action

2. Thermogravimetric characterization of dark and milk chocolates at different processing stages

3. The Chemistry behind Chocolate Production

4. Can Chocolate Be Classified as an Ultra-Processed Food? A Short Review on Processing and Health Aspects to Help Answer This Question

5. Cocoa (Theobroma cacao L.) Beans Processing Technology: A Review of Flavonoid Changes

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