Solid Fat Content, Pre-Crystallization Conditions, and Sensory Quality of Chocolate with Addition of Cocoa Butter Analogues-Reference-Cited by-同舟云学术

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Solid Fat Content, Pre-Crystallization Conditions, and Sensory Quality of Chocolate with Addition of Cocoa Butter Analogues

Published:2015-07-09 Issue:5 Volume:19 Page:1029-1043
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Torbica Aleksandra,Jambrec Dubravka,Tomić Jelena,Pajin Biljana,Petrović Jovana,Kravić Snežana,Lončarević Ivana

Funder

Ministry of Education, Science and Technological Development, Republic of Serbia

Publisher

Informa UK Limited

Subject

Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/10942912.2015.1052881

Reference40 articles.

1. Evaluation of high oleic-high stearic sunflower hard stearins for cocoa butter equivalent formulation

2. Conversion of olive pomace oil to cocoa butter-like fat in a packed-bed enzyme reactor

3. Rapid instrumental methods and chemometrics for the determination of pre-crystallization in chocolate

4. Factors influencing rheological and textural qualities in chocolate – a review

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2. Cocoa Butter Substitute from Tengkawang (Shorea stenoptera);Chemical Substitutes from Agricultural and Industrial By‐Products;2023-09-22

3. Characteristics and feasibility of olive oil-based diacylglycerol plastic fat for use in compound chocolate;Food Chemistry;2022-10

4. Characterization of the physicochemical properties of mango ( Mangifera indica L., Dragon variety) kernel fat extracted via supercritical carbon dioxide and Soxhlet techniques;Journal of Food Processing and Preservation;2022-06-23

5. Physicochemical and oxidative stability of indigenous traditional tengkawang butter as potential cocoa butter equivalent (CBE);International Journal of Food Properties;2022-04-07

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