Acceleration of polymorphic transition of cocoa butter and cocoa butter equivalent by addition of d ‐limonene-Reference-Cited by-同舟云学术

Acceleration of polymorphic transition of cocoa butter and cocoa butter equivalent by addition of d ‐limonene

Published:2015-07-23 Issue:5 Volume:118 Page:716-723
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Miyasaki Eriksen Koji¹,Santos Camilia Aoyagui dos²,Vieira Luana Reis²,Ming Chiu Chih²,Calligaris Guilherme A.³,Cardoso Lisandro Pavie³,Gonçalves Lireny Aparecida Guaraldo²

Affiliation:

1. Department of Materials Engineering and BioprocessFaculty of Chemical EngineeringUniversity of CampinasCampinasBrazil

2. Department of Food TechnologyFaculty of Food EngineeringUniversity of CampinasCampinasBrazil

3. Department of Applied PhysicsGleb Watagh in Institute of PhysicsUniversity of CampinasCampinasBrazil

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201400557

Reference39 articles.

1. Influence of Chemical Composition on the Isothermal Cocoa Butter Crystallization

2. Review of cocoa butter and alternative fats for use in chocolate—Part A. Compositional data

3. Influence of Soft Cocoa Butter Equivalents on Color and Other Physical Attributes of Chocolate

4. Emulsificantes: atuação como modificadores do processo de cristalização de gorduras

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