Relationship between chocolate microstructure, oil migration, and fat bloom in filled chocolates-Reference-Cited by-同舟云学术

Relationship between chocolate microstructure, oil migration, and fat bloom in filled chocolates

Published:2016-10-17 Issue:12 Volume:118 Page:1800-1826
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Delbaere Claudia¹²,Van de Walle Davy¹,Depypere Frédéric³,Gellynck Xavier⁴,Dewettinck Koen¹

Affiliation:

1. Faculty of Bioscience EngineeringLaboratory of Food Technology and EngineeringDepartment of Food Safety and Food QualityGhent UniversityGentBelgium

2. Cacaolab bvbaEvergemBelgium

3. Barry Callebaut Belgium N.V.LebbekeBelgium

4. Faculty of Bioscience EngineeringDepartment of Agricultural EconomicsGhent UniversityGentBelgium

Funder

FAT BLOOM project

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201600164

Reference153 articles.

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2. Caobisco.Statistical bulletin 2015. March 2015.

3. Fat migration and bloom;Ziegleder G.;Manuf. Confect,1997

4. Fat bloom in chocolate and compound coatings

5. Nut oil migration through chocolate;Ziegler G.;Manuf. Confect,2004

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