Lipid phase characterization and reformulation of chocolate spreads to reduce saturated fatty acids
Author:
Affiliation:
1. Universidade Estadual de Campinas, Brasil
2. Instituto de Tecnologia de Alimentos, Brasil
Publisher
FapUNIFESP (SciELO)
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S1981-67232024000100405&tlng=en
Reference85 articles.
1. Factors influencing rheological and textural qualities in chocolate - a review;Afoakwa E. O.;Trends in Food Science & Technology,2007
2. Matrix effects on flavour volatiles release in dark chocolates varying in particle size distribution and fat content using GC-mass spectrometry and GC-olfactometry;Afoakwa E. O.;Food Chemistry,2009
3. Handbook: Vegetable oils and fats;Alander J.,2007
4. Shearing as a variable to engineer the rheology of candelilla wax organogels;Alvarez-Mitre F. M.;Food Research International,2012
5. Desenvolvimento de hardfat à base de óleo de algodão e óleo de crambe totalmente hidrogenado para aplicação em spread de chocolate;Ambiel H. C. I.,2013
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