Using white spread and compound chocolate as phenolic compound delivering agent: A model study with black carrot extract-Reference-Cited by-同舟云学术

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Using white spread and compound chocolate as phenolic compound delivering agent: A model study with black carrot extract

Published:2021-02-27 Issue:5 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Baycar Abdullah¹^ORCID,Konar Nevzat²^ORCID,Poyrazoglu Ender Sinan³,Goktas Hamza⁴^ORCID,Sagdic Osman⁴^ORCID

Affiliation:

1. Vocational School of Technical Sciences Program of Food Technology Siirt University Siirt Turkey

2. Agriculture Faculty Food Engineering Department Eskisehir Osmangazi University Eskisehir Turkey

3. Faculty of Engineering Food Engineering Department Siirt University Siirt Turkey

4. Chemical and Metallurgical Engineering Faculty Food Engineering Department Yildiz Technical University Istanbul Turkey

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15392

Reference56 articles.

1. Crystallisation kinetics of palm stearin, palm kernel olein and their blends

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

3. INTERNATIONAL INTER-LABORATORY TRIALS TO DETERMINE THE FACTORS AFFECTING THE MEASUREMENT OF CHOCOLATE VISCOSITY

4. Chocolate Science and Technology

5. Modelling tempering behaviour of dark chocolates from varying particle size distribution and fat content using response surface methodology

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3. Using paprika extract in chocolate spread and white compound chocolate: effects on color stability and bioavailability;Journal of Food Measurement and Characterization;2023-03-13

4. Blueberry juice encapsulated on maltodextrin: The impact on the properties of white chocolate;Food and Feed Research;2023

5. Whey as a Carrier Material for Blueberry Bioactive Components: Incorporation in White Chocolate;Sustainability;2022-10-30

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