Hardfats as crystallization modifiers of cocoa butter-Reference-Cited by-同舟云学术

Hardfats as crystallization modifiers of cocoa butter

Published:2013-10-22 Issue:12 Volume:115 Page:1462-1473
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Ribeiro Ana Paula Badan¹,Basso Rodrigo Corrêa²,dos Santos Adenilson Oliveira³,Andrade Guilherme Calligaris⁴,Cardoso Lisandro Pavie⁴,Kieckbusch Theo Guenter⁵

Affiliation:

1. School of Applied SciencesUniversity of CampinasLimeiraBrazil

2. School of Food EngineeringUniversity of CampinasCampinasBrazil

3. Social Sciences, Health and Technology CenterUniversity of MaranhãoImperatrizBrazil

4. Institute of Physics Gleb WataghinUniversity of CampinasCampinasBrazil

5. School of Chemical EngineeringUniversity of CampinasCampinasBrazil

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201300052

Reference39 articles.

1. Ingredient preparation: the science of tempering

2. Phase behavior and extended phase scheme of static cocoa butter investigated with real-time X-ray powder diffraction

3. Composition, Structure, and Color of Fat Bloom Due to the Partial Liquefaction of Fat in Dark Chocolate

4. Triacylglycerol migration and bloom in filled chocolates: Effects of low‐temperature storage

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