Rheological, bioactive properties and sensory preferences of dark chocolates with partial incorporation of Sacha Inchi (Plukenetia volubilis L.) oil-Reference-Cited by-同舟云学术

Rheological, bioactive properties and sensory preferences of dark chocolates with partial incorporation of Sacha Inchi (Plukenetia volubilis L.) oil

Published:2021-02 Issue:2 Volume:7 Page:e06154
ISSN:2405-8440
Container-title:Heliyon
language:en
Short-container-title:Heliyon

Author:

Medina-Mendoza Marleni,Rodriguez-Pérez Roxana J.,Rojas-Ocampo Elizabeth,Torrejón-Valqui Llisela,Fernández-Jeri Armstrong B.,Idrogo-Vásquez Guillermo,Cayo-Colca Ilse S.,Castro-Alayo Efraín M.

Funder

World Bank Group

Fondo Nacional de Desarrollo Científico, Tecnológico y de Innovación Tecnológica

Publisher

Elsevier BV

Subject

Multidisciplinary

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5. Texture, rheology, and fat bloom study of ‘chocolates’ made from cocoa butter equivalent synthesized from illipe butter and palm mid-fraction;Bahari;LWT - Food Sci. Technol. (Lebensmittel-Wissenschaft -Technol.),2018

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4. Carotenoid, Tocopherol, and Volatile Aroma Compounds in Eight Sacha Inchi Seed (<i>Plukenetia volubilis</i> L.) Oil Accessions;Journal of Oleo Science;2024

5. New perspectives on different Sacha inchi seed oil extractions and its applications in the food and cosmetic industries;Critical Reviews in Food Science and Nutrition;2023-11-11