Surface structure and composition of fresh and bloomed chocolate analysed using X-ray photoelectron spectroscopy, cryo-scanning electron microscopy and environmental scanning electron microscopy-Reference-Cited by-同舟云学术

Surface structure and composition of fresh and bloomed chocolate analysed using X-ray photoelectron spectroscopy, cryo-scanning electron microscopy and environmental scanning electron microscopy

Published:2009-06 Issue:5 Volume:42 Page:929-937
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

James Bryony J.,Smith Bronwen G.

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

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2. Effect of storage temperature on texture, polymorphic structure, bloom formation and sensory attributes of dark chocolate;Ali;Food Chemistry,2001

3. Structure–fat migration relationships during storage of cocoa butter model bars: bloom development and possible mechanisms;Altimiras;Journal of Food Engineering,2007

4. Relation of fat bloom in chocolate to polymorphic transition of cocoa butter;Bricknell;Journal of the American Oil Chemists Society,1998

5. Surface analysis by Auger and X-ray photoelectron spectroscopy;Briggs,2003

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