Pascal and Francis Bibliographic Databases

Help

Search results

Your search

kw.\*:("COCOA BUTTER")

Document Type [dt]

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Publication Year[py]

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Discipline (document) [di]

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Language

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Author Country

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Origin

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Results 1 to 25 of 290

  • Page / 12
Export

Selection :

  • and

UNTERSUCHUNGEN ZUM DIGLYCERIDGEHALT VON KAKAOBUTTER. = RECHERCHES SUR LA TENEUR EN DIGLYCERIDES DU BEURRE DE CACAO.FINCKE A.1982; GORDIAN (1948).; ISSN 0017-2243; DEU; DA. 1982; VOL. 82; NO 12; PP. 246-249; 2 P.; BIBL. 6 REF.; 4 TABL.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

TRAITEMENT DU DECHET DE PRODUCTION DU CACAO A L'USINE D'EXTRACTION D'HUILE DE SHOUISKGAVRILENKO IV.1977; MASLOZHIR. PROMYSHL.; S.S.S.R.; DA. 1977; NO 8; PP. 36-37Article

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

Alternative method for the quantification by gas chromatography triacylglycerol class analysis of cocoa butter equivalent added to chocolate barsGUYON, Francois; DESTOUESSE, Sarah; MOUSTIRATS, Joëlle et al.Journal of agricultural and food chemistry (Print). 2004, Vol 52, Num 10, pp 2770-2775, issn 0021-8561, 6 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

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

COCOA BUTTER SUBSTITUTES FROM MANGO FATBALIGA BP; SHITOLE AD.1981; J.A.O.C.S.; USA; DA. 1981; VOL. 58; NO 2; PP. 110-114; BIBL. 26 REF.Article

COMPARISON OF NMR AND DSC METHODS FOR DETERMINING SOLID CONTENT OF FATS = COMPARAISON DE LA RMN ET DE LA CALORIMETRIE DIFFERENTIELLE A BALAYAGE (DSC) POUR LA DETERMINATION DE LA TENEUR EN EXTRAIT SEC DES CORPS GRASLAMBELET P.1983; LEBENSMITTEL-WISSENSCHAFT 870+870 TECHNOLOGIE; ISSN 0023-6438; CHE; DA. 1983; VOL. 16; NO 4; PP. 200-202; BIBL. 17 REF.; 1 FIG./3 TABL.Article

GASCHROMATOGRAPHISCHER NACHWEIS VON FREMDFETT IN KAKAOBUTTER = MISE EN EVIDENCE PAR CHROMATOGRAPHIE EN PHASE GAZEUSE DE CORPS GRAS ETRANGERS DANS LE BEURRE DE CACAODICK R; MISEREZ A.1980; MITT. GEB. LEBENSMITTELUNTERS. HYG.; ISSN 0026-6841; CHE; DA. 1980; VOL. 71; NO 4; PP. 499-508; ABS. FRE/ENG; BIBL. 11 REF.Article

RELATIONS ENTRE LES STRUCTURES TRIGLYCERIDIQUES DU BEURRE DE CACAO, DE SES MATIERE GRASSES DE REMPLACEMENT ET LEUR POLYMORPHISME = RELATIONSHIPS BETWEEN TRIGLYCERIDE STRUCTURES IN COCOA BUTTER AND ITS SUBSTITUTE FATS AND THEIR POLYMORPHISMKUNUTSOR KOMLAR SCHELTER.1979; ; FRA; DA. 1979; 2 MICROFICHES DE 98 IMAGES: NEGAT.; 105 X 148 MM; BIBL. 8 P.; TH. DOCT.-ING./COMPIEGNE/1979Thesis

Structure evolution and bloom formation in tempered cocoa butter during long-term storageSONWAI, Sopark; ROUSSEAU, Dérick.European journal of lipid science and technology (Print). 2006, Vol 108, Num 9, pp 735-745, issn 1438-7697, 11 p.Article

Application of kokum (Garcinia indica) fat as cocoa butter improver in chocolateMAHESHWARI, B; YELLA REDDY, S.Journal of the science of food and agriculture. 2005, Vol 85, Num 1, pp 135-140, issn 0022-5142, 6 p.Article

Triacylglycerol analysis for the quantification of cocoa butter equivalents (CBE) in chocolate: Feasibility study and validationDIONISI, Fabiola; GOLAY, Pierre-Alain; HUG, Bernadette et al.Journal of agricultural and food chemistry (Print). 2004, Vol 52, Num 7, pp 1835-1841, issn 0021-8561, 7 p.Article

FATS FOR CHOCOLATE COUVERTURES AND COATINGS = LES GRAISSES POUR LES CHOCOLATS DE COUVERTURE ET LES ENROBAGESROSSELL JB.1983; FOOD (LONDON. 1979); ISSN 0143-8441; GBR; DA. 1983; VOL. 5; NO 10; PP. 28-57; BIBL. 19 REF.; 4 FIG.Article

COMPOSITION AND METABOLISM OF LIPIDS IN CALLUS AND SUSPENSION CULTURES OF COCOA BEANS (THEOBROMA CACAO L.) = COMPOSITION ET METABOLISME DES LIPIDES DANS LE CALLUS ET DANS LES CULTURES DE SUSPENSION CELLULAIRES DE FEVES DE CACAO (THEOBROMA CACAO L.)TSAI CHEE HWAY.1981; ; USA; DA. 1981; PP. 1-198; ABS. ENG; BIBL. 127 REF.; TH. : PH. D./CORNELL UNIV./1981/D.A.I. NO. 8129658Thesis

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

Models for FFA-removal and changes in phase behavior of cocoa butter by packed column steam refiningCALLIAUW, Gijs; VILA AYALA, José; GIBON, Véronique et al.Journal of food engineering. 2008, Vol 89, Num 3, pp 274-284, issn 0260-8774, 11 p.Article

Enzymatically modified tea seed oil as cocoa butter replacer in dark chocolateZARRINGHALAMI, Soheila; MOHAMMAD ALI SAHARI; BARZEGAR, Mohsen et al.International journal of food science & technology. 2010, Vol 45, Num 3, pp 540-545, issn 0950-5423, 6 p.Article

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

Impact of Limonene on the Physical Properties of Reduced Fat ChocolateDO, T.-A. L; VIEIRA, J; HARGREAVES, J. M et al.Journal of the American Oil Chemists' Society. 2008, Vol 85, Num 10, pp 911-920, issn 0003-021X, 10 p.Article

The effects of particle size, fermentation and roasting of cocoa nibs on supercritical fluid extraction of cocoa butterASEP, E. K; JINAP, S; TAN, T. J et al.Journal of food engineering. 2008, Vol 85, Num 3, pp 450-458, issn 0260-8774, 9 p.Article

Microstructures formed by spray freezing of food fatsGWIE, C. G; GRIFFITHS, R. J; COONEY, D. T et al.Journal of the American Oil Chemists' Society. 2006, Vol 83, Num 12, pp 1053-1062, issn 0003-021X, 10 p.Article

Influence of chemical composition on the isothermal cocoa butter crystallizationFOUBERT, I; VANROLLEGHEM, P. A; THAS, O et al.Journal of food science. 2004, Vol 69, Num 9, pp E478-E487, issn 0022-1147Article

  • Page / 12