Effects of apple pomace as a sucrose substitute on the quality characteristics of compound chocolate and spread-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Effects of apple pomace as a sucrose substitute on the quality characteristics of compound chocolate and spread

Published:2021-07-31 Issue:10 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Büker Mine¹,Angın Pelin¹,Nurman Nesil¹,Rasouli Pirouzian Haniyeh²^ORCID,Akdeniz Esra¹,Toker Omer Said¹^ORCID,Sagdic Osman¹^ORCID,Tamtürk Faruk³

Affiliation:

1. Chemical and Metallurgical Engineering Faculty, Department of Food Engineering Yıldız Technical University Istanbul Turkey

2. Faculty of Nutrition and Food Sciences Department of Food Science and Technology Tabriz University of Medical Sciences Tabriz Iran

3. Nuvita Biosource Center, R&D Center Istanbul Turkey

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15773

Reference63 articles.

1. Effect of grape pomace usage in chocolate spread formulation on textural, rheological and digestibility properties

2. Physicochemical properties of chocolate spread with hazelnut cake: Comparative study and optimization

3. Chocolate Science and Technology

4. Particle size distribution and compositional effects on textural properties and appearance of dark chocolates

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Functional chocolate: exploring advances in production and health benefits;International Journal of Food Science & Technology;2024-06-30

2. Apple pomace, a bioresource of functional and nutritional components with potential of utilization in different food formulations: A review;Food Chemistry Advances;2024-06

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. Analysis of Fatty Acids, Amino Acids and Volatile Profile of Apple By-Products by Gas Chromatography-Mass Spectrometry;Molecules;2022-03-19

5. Enhancing Phenolic Content of Medicinal Aromatic Plants Extracts-Biofunctional Foods Preparation;Plants;2021-12-27

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3