Investigating the effect of production process of ball mill refiner on some physical quality parameters of compound chocolate: response surface methodology approach-Reference-Cited by-同舟云学术

Investigating the effect of production process of ball mill refiner on some physical quality parameters of compound chocolate: response surface methodology approach

Published:2016-12-29 Issue:3 Volume:52 Page:788-799
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Toker Omer Said¹,Zorlucan Fatma Tugce²,Konar Nevzat³,Dağlıoğlu Orhan⁴,Sagdic Osman¹,Şener Dilek²

Affiliation:

1. Chemical and Metallurgical Engineering Faculty, Food Engineering Department; Yıldız Technical University; Davutpasa Campus 34210 Esenler Istanbul Turkey

2. Elvan Food Industrial Cooperation; İstanbul 34295 Turkey

3. Engineering Faculty; Food Engineering Department; Siirt University; Siirt 56100 Turkey

4. Agricultural Faculty, Food Engineering Department; Namık Kemal University; Tekirdağ 59030 Turkey

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13336/fullpdf

Reference42 articles.

1. Optimization of the formulation of prebiotic milk chocolate based on rheological properties;Abbasi;Food Technology and Biotechnology,2009

2. Chocolate Science and Technology

3. Effects of particle size distribution and composition on rheological properties of dark chocolate;Afoakwa;European Food Research and Technology,2008a

4. Characterization of melting properties in dark chocolates from varying particle size distribution and composition using differential scanning calorimetry;Afoakwa;Food Research International,2008b

5. Microstructure and mechanical properties related to particle size distribution and composition in dark chocolate;Afoakwa;International Journal of Food Science and Technology,2009

Cited by 18 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. Physicochemical properties of the sesame paste produced by a novel process technology—ball milling;International Journal of Food Science & Technology;2022-10

2. Rheological Properties, Particle Size Distribution and Physical Stability of Novel Refined Pumpkin Seed Oil Creams with Oleogel and Lucuma Powder;Foods;2022-06-22

3. Utilising grape juice processing by‐products as bulking and colouring agent in white chocolate;International Journal of Food Science & Technology;2022-04-06

4. Influence of Freeze-Dried Phenolic-Rich Plant Powders on the Bioactive Compounds Profile, Antioxidant Activity and Aroma of Different Types of Chocolates;Molecules;2021-11-22

5. A combination of density-based clustering method and DEM to numerically investigate the breakage of bonded pharmaceutical granules in the ball milling process;Particuology;2021-10