Fortification of dark chocolate with microencapsulated phytosterols: chemical and sensory evaluation-Reference-Cited by-同舟云学术

Fortification of dark chocolate with microencapsulated phytosterols: chemical and sensory evaluation

Published:2018 Issue:2 Volume:9 Page:1265-1273
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Tolve Roberta¹²³⁴⁵^ORCID,Condelli Nicola¹²³⁴⁵^ORCID,Caruso Marisa Carmela¹²³⁴⁵^ORCID,Barletta Diego⁶⁷⁸⁹^ORCID,Favati Fabio¹⁰¹¹¹²⁹^ORCID,Galgano Fernanda¹²³⁴⁵^ORCID

Affiliation:

1. School of Agricultural

2. Forestry

3. Food and Environmental Sciences

4. University of Basilicata

5. 85100-Potenza

6. Department of Industrial Engineering

7. University of Salerno

8. Fisciano

9. Italy

10. Department of Biotechnology

11. University of Verona

12. 37134-Verona

Abstract

Chocolate is one of the most consumed delicacies in the world.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2018/FO/C7FO01822C

Reference24 articles.

1. Review on polyphenols in Theobroma cacao: changes in composition during the manufacture of chocolate and methodology for identification and quantification

2. Development of a novel synbiotic dark chocolate enriched with Bacillus indicus HU36, maltodextrin and lemon fiber: Optimization by response surface methodology

3. Functional foods for coronary heart disease risk reduction: a meta-analysis using a multivariate approach

4. Scientific Opinion on the substantiation of a health claim related to 3 g/day plant sterols/stanols and lowering blood LDL-cholesterol and reduced risk of (coronary) heart disease pursuant to Article 19 of Regulation (EC) No 1924/2006

5. Use of the spray chilling method to deliver hydrophobic components: physical characterization of microparticles

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