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Die Kinetik des Schmelzens und der Kristallisation von Kakaobutter = Cinétiques de fusion et de cristallisation du beurre de cacao = The kinetics of melting and crystallization of cocoa butterBRIMBERG, U.Fette, Seifen, Anstrichmittel. 1985, Vol 87, Num 8, pp 295-301, issn 0015-038XConference Paper

Entsäuerung und Desodorierung von Speiseölen und Fetten in einoder mehrstufig betriebenen Gegenstrom-Filmanlagen-Grundlagen und Wirtschaftlichkeit = Neutralisation et désodorisation des huiles et des graisses alimentaires par des installations basées sur le principe du contre courant et à multiple effets. Principes et économie = Neutralization and deodorization of edible oils and fats by plants working according to the multistage counter current film principle. Basic principles and economySTAGE, H.Fette, Seifen, Anstrichmittel. 1984, Vol 86, Num 7, pp 255-264, issn 0015-038XArticle

Thin layer chromatographic detection of kokum butter in cocoa-butterDEOTALE, M. Y; PATIL, M. N; ADINARAYANIAH, C. L et al.Journal of food science and technology (Mysore). 1990, Vol 27, Num 4, issn 0022-1155, p. 230Article

Engkabang (illipe) : an excellent component for Cocoa butter equivalent fatNESARETNAM, K; RAZAK, A; ALI, M et al.Journal of the science of food and agriculture. 1992, Vol 60, Num 1, pp 15-20, issn 0022-5142Article

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Polymorphism of POS. II: Kinetics of melt crystallizationKOYANO, T; HACHIYA, I; ARISHIMA, T et al.JAOCS - Journal of the American Oil Chemists' Society. 1991, Vol 68, Num 10, pp 716-718Article

Pulsed NMR method for solid fat content determination in tempering fats. Part I : cocoa butters and equivalents = Détermination, par spectroscopie RMN impulsionnelle, de la teneur en matière grasse solide des graisses de tempérage. 1^ère partie : les beurres de cacao et leurs succédanésPETERSSON, B; ANJOU, K; SANDSTROM, L et al.Fette, Seifen, Anstrichmittel. 1985, Vol 87, Num 6, pp 225-230, issn 0015-038XConference Paper

A new concept for determining triglyceride composition of fats and oils by liquid chromatography = Un nouveau concept pour la détermination, par chromatographie liquide, de la composition en triglycérides des huiles et des graissesTAKAHASHI, K; HIRANO, T; ZAMA, K et al.Journal of the American Oil Chemists' Society. 1984, Vol 61, Num 7, pp 1226-1229, issn 0003-021XArticle

Composition of the fat extracted from the seeds of Theobroma bicolor = Composition de la graisse extraite des graines de Theobroma bicolorJEE, M. H.Journal of the American Oil Chemists' Society. 1984, Vol 61, Num 4, pp 751-753, issn 0003-021XArticle

Confectionery fats. For special uses = Graisses de confiserie. Pour usages spéciauxJournal of the American Oil Chemists' Society. 1984, Vol 61, Num 3, pp 468-472, issn 0003-021XArticle

Comportement de solidification du beurre de cacaoHACHIYA, I; KOYANO, T; SATO, K et al.Yukagaku. 1988, Vol 37, Num 6, pp 431-436, issn 0513-398XArticle

TG-type composition of 28 cocoa butters and correlation between some of the TG-type components = Composition en types de triglycérides de 28 beurres de cacao et corrélation entre quelques constituants des types de triglycéridesPODLAHA, O; TOREGARD, B; PUSCHL, B et al.Lebensmittel - Wissenschaft + Technologie. 1984, Vol 17, Num 2, pp 77-81, issn 0023-6438Article

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A RESEARCH NOTE. SYNTHESIS AND AROMA PROPERTIES OF NEW ALKYLOXAZOLES AND ALKYLTHIAZOLES IDENTIFIED IN COCOA BUTTER FROM ROASTED COCOA BEANS = NOTE DE RECHERCHE. SYNTHESE ET PROPRIETES ORGANOLEPTIQUES DE NOUVELLES ALKYLOXAZOLES ET ALKYLTHIAZOLES IDENTIFIEES DANS LE BEURRE DE CACAO PREPARE A PARTIR DE FEVES DE CACAO GRILLEESHO CT; JIN QZ; LEE KN et al.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 5; PP. 1570-1571; BIBL. 12 REF.; TABL.Article

The advantages of solid fat content determination in cocoa butter and cocoa butter equivalents by the Karlshamns methodTORBICA, Aleksandra; JOVANOVIC, Olga; PAJIN, Biljana et al.European food research & technology (Print). 2006, Vol 222, Num 3-4, pp 385-391, issn 1438-2377, 7 p.Article

Cluster analysis for the systematic grouping of genuine cocoa butter and cocoa butter equivalent samples based on triglyceride patternsBUCHGRABER, Manuela; ULBERTH, Franz; ANKLAM, Elke et al.Journal of agricultural and food chemistry (Print). 2004, Vol 52, Num 12, pp 3855-3860, issn 0021-8561, 6 p.Article

Identification of cocoa butter equivalents added to cocoa butter. I. An approach by fatty acid composition of the triacylglycerol sub-fractions separated by Ag⁺-HPLCNERI, A; SIMONETTI, M. S; COSSIGNANI, L et al.Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A, European food research and technology (Print). 1998, Vol 206, Num 6, pp 387-392, issn 1431-4630Article

Characterization of cocoa butter substitutes, milk fat and cocoa butter mixturesFENGYAN WANG; YUANFA LIU; QINGZHE JIN et al.European journal of lipid science and technology (Print). 2011, Vol 113, Num 9, pp 1145-1151, issn 1438-7697, 7 p.Article

Physical properties of tempered mixtures of cocoa butter, CBR and CBS fatsQUAST, Leda B; LUCCAS, Valdecir; RIBEIRO, Ana Paula B et al.International journal of food science & technology. 2013, Vol 48, Num 8, pp 1579-1588, issn 0950-5423, 10 p.Article

Identification of cocoa butter equivalents added to cocoa butter. III. Stereospecific analysis of triacylglycerol fraction and some its subfractionDAMIANI, P; COSSIGNANI, L; SIMONETTI, M. S et al.European food research & technology (Print). 2006, Vol 223, Num 5, pp 645-648, issn 1438-2377, 4 p.Article

Quel beurre dans le chocolat ? = Should vegetable oil be added in chocolate ?CHAVERON, H.Biofutur (Puteaux). 1998, Num 178, pp 35-37, issn 0294-3506Article

Effect of co-fractionation technique in the preparation of palm oil and sal fat based cocoa butter equivalentALI, A. R. M.International journal of food sciences and nutrition. 1996, Vol 47, Num 1, pp 15-22, issn 0963-7486Article

The fat phase of chocolateBECKETT, S.European food and drink review. 1994, Num SUMMER, pp 47-51, issn 0955-4416, 3 p.Article