Physico-chemical and sensory acceptability of no added sugar chocolate spreads fortified with multiple micronutrients-Reference-Cited by-同舟云学术

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Physico-chemical and sensory acceptability of no added sugar chocolate spreads fortified with multiple micronutrients

Published:2021-12 Issue: Volume:364 Page:130386
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Tolve Roberta,Tchuenbou-Magaia Fideline Laure,Verderese Daniele,Simonato Barbara,Puggia Damiano,Galgano Fernanda,Zamboni Anita,Favati Fabio

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference46 articles.

1. Effect of grape pomace usage in chocolate spread formulation on textural, rheological and digestibility properties;Acan;LWT – Food Science and Technology,2021

2. Guidelines on prevention and treatment of vitamin D deficiency;Adami;Reumatismo,2011

3. Particle size distribution and compositional effects on textural properties and appearance of dark chocolates;Afoakwa;Journal of Food Engineering,2008

4. Industrial manufacture of sugar-free chocolates – Applicability of alternative sweeteners and carbohydrate polymers as raw materials in product development;Aidoo;Trends in Food Science & Technology,2013

5. Vitamin D: Deficiency, sufficiency and toxicity;Alshahrani;Nutrients,2013

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3. Textural, rheological, melting properties, particle size distribution, and NMR relaxometry of cocoa hazelnut spread with inulin‐stevia addition as sugar replacer;Journal of Texture Studies;2024-04

4. Macadamia oil-based oleogels as cocoa butter alternatives: Physical properties, oxidative stability, lipolysis, and application;Food Research International;2023-10

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