Utilising grape juice processing by‐products as bulking and colouring agent in white chocolate-Reference-Cited by-同舟云学术

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Utilising grape juice processing by‐products as bulking and colouring agent in white chocolate

Published:2022-04-06 Issue:7 Volume:57 Page:4119-4128
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Altınok Emir¹,Kurultay Sefik²,Konar Nevzat³^ORCID,Toker Omer Said⁴,Kopuk Berkay²,Gunes Recep⁵,Palabiyik Ibrahim²^ORCID

Affiliation:

1. Eti Gıda R&D Center Eskişehir 26110 Turkey

2. Department of Food Engineering Faculty of Agriculture Tekirdağ Namik Kemal University Tekirdağ 59030 Turkey

3. Department of Food Engineering Faculty of Agriculture Eskisehir Osmangazi University Eskisehir 26160 Turkey

4. Food Engineering Department, Chemical and Metallurgical Engineering Faculty Yildiz Technical University Istanbul 34349 Turkey

5. Food Engineering Department, Engineering Faculty Kirklareli University Kirklareli 39100 Turkey

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15728

Reference49 articles.

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

2. Chocolate Science and Technology

3. Effects of particle size distribution and composition on rheological properties of dark chocolate

4. Relationship between rheological, textural and melting properties of dark chocolate as influenced by particle size distribution and composition

5. Optimization of inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate manufacture – Rheological, microstructure and physical quality characteristics

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1. Polyfunctional sugar-free white chocolate fortified with Lacticaseibacillus rhamnosus GG co-encapsulated with beet residue extract (Beta vulgaris L.);Food Research International;2024-03

2. A Study on Quality Properties of Blackthorn (Prunus spinosa L.) Fruit Powder Obtained by Different Drying Treatments;BIO Web of Conferences;2024

3. KONVEKTİF SICAK HAVA ve DONDURARAK KURUTMA YÖNTEMLERİYLE ELDE EDİLEN ARONYA MEYVE TOZLARININ KALİTE YÖNÜNDEN DEĞERLENDİRİLMESİ;Gıda;2023-10-15

4. The Protective Role of Grape Seed in Obesity and Lipid Profile: An Updated Narrative Overview of Preclinical and Clinical Studies;Endocrine, Metabolic & Immune Disorders - Drug Targets;2023-01

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

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