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Influence of ethylcellulose—Medium chain triglycerides blend on the flow behavior and β-V polymorph retention of dark chocolate

  • Published:2016-10 Issue: Volume:10 Page:1-9
  • ISSN:2213-3291
  • Container-title:Food Structure
  • language:en
  • Short-container-title:Food Structure

Author:

Ceballos Marcelo R.,Bierbrauer Karina L.,Faudone Sonia N.,Cuffini Silvia L.,Beltramo Dante M.,Bianco Ismael D.

Funder

CEPROCOR

CONICET

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Food Science

Reference46 articles.

1. Comparison of rheological models for determining dark chocolate viscosity;Afoakwa;International Journal of Food Science and Technology,2009

2. Industrial chocolate manufacture – processes and factors influencing quality;Afoakwa,2010

3. Structure – properties (rheology, texture and melting) relationships in chocolate manufacture;Afoakwa,2010

4. Chocolate flow properties;Beckett,2009

5. Fast conching for milk chocolate;Bolenz;European Food Research and Technology,2003

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