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Chocolate manufacture

Published:2009 Issue: Volume: Page:11-28
ISSN:
Container-title:Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products
language:
Short-container-title:

Author:

Beckett S.

Publisher

Elsevier

Link

http://woodhead.metapress.com/index/MJJ4K45607785037.pdf

Reference7 articles.

1. International inter-laboratory trials to determine the factors affecting the measurement of chocolate viscosity;Aeschlimann;Journal of Texture Studies,2000

2. Non-conventional machines and processes;Beckett,2009

3. The Science of Chocolate;Beckett,2008

4. Chocolate Production and Use;Cook,1984

5. Cocoa beans: from tree to factory;Fowler,2008

Cited by 9 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Fate of flavonoids and theobromine in cocoa beans during roasting: Effect of time and temperature;Journal of the American Oil Chemists' Society;2024-05-23

2. Characterisation of vacuum dried honey-sugar powder as affected by drying temperature and sugar carrier ratio for further application in chocolate;International Food Research Journal;2024-04-30

3. Elucidating the contribution of microorganisms to the spontaneous fermentation and the quality of Ivorian cacao (Theobroma cacao) beans: The quality of Ivorian cacao (Theobroma cacao) beans;Quality Assurance and Safety of Crops & Foods;2022-09-01

4. Effect of ball‐mill process on some quality parameters of chocolate and compound chocolate: A modeling approach;Journal of Food Process Engineering;2019-06-19

5. Early stages of fat crystallisation evaluated by low-field NMR and small-angle X-ray scattering;Magnetic Resonance in Chemistry;2019-05-05

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