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kw.\*:("COCOA BUTTER")

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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

KONTINUIERLICHES VERFAHREN ZUM ABPRESSEN VON GEROESTETEN KAKAOBOHNEN. = PROCEDE CONTINU DE PRESSION DES FEVES DE CACAO GRILLEESTHOMSCHKE H; HOMANN T; STEIN W et al.1976; FETTE SEIFEN ANSTRICHMITTEL; DTSCH.; DA. 1976; VOL. 78; NO 4; PP. 169-172; ABS. ANGL.; BIBL. 2 REF.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

Microscale Surface Roughening of Chocolate Viewed with Optical ProfilometryROUSSEAU, Dérick; SONWAI, Sopark; KHAN, Rizwan et al.Journal of the American Oil Chemists' Society. 2010, Vol 87, Num 10, pp 1127-1136, issn 0003-021X, 10 p.Article

Quality of Malaysian cocoa butter during storageHAMID, Asimah; ALIAS AWANG DAMIT.Journal of the science of food and agriculture. 2004, Vol 84, Num 6, pp 513-516, issn 0022-5142, 4 p.Article

Mechanical properties of cocoa butter in relation to its crystallization behavior and microstructureBRUNELLO, Nadia; MCGAULEY, Sara E; MARANGONI, Alejandro et al.Lebensmittel - Wissenschaft + Technologie. 2003, Vol 36, Num 5, pp 525-532, issn 0023-6438, 8 p.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

A SIMPLE AND DIRECT PROCEDURE FOR THE EVALUATION OF TRIGLYCERIDE COMPOSITION OF COCOA BUTTERS BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY - A COMPARISON WITH THE EXISTING TLC-GC METHOD = UNE METHODE SIMPLE ET DIRECTE POUR L'EVALUATION, PAR CHROMATOGRAPHIE LIQUIDE HAUTE PERFORMANCE, DE LA COMPOSITION EN TRIGLYCERIDES DES BEURRES DE CACAO. COMPARAISON AVEC LES METHODES EXISTANTES DE CHROMATOGRAPHIE GAZEUSE OU EN COUCHE MINCESHUKLA VKS; SCHIOTZ NIELSEN W; BATSBERG W et al.1983; FETTE, SEIFEN, ANSTRICHMITTEL; ISSN 0015-038X; DEU; DA. 1983; VOL. 85; NO 7; PP. 274-278; ABS. GER; BIBL. 26 REF.; 2 FIG./8 TABL.Article

EXPERIMENTAL ATHEROSCLEROSIS IN RABBITS FED CHOLESTEROL-FREE DIETS. X: COCOA BUTTER AND PALM OILKRITCHEVSKY D; TEPPER SA; BISES G et al.1982; ATHEROSCLEROSIS; ISSN 0021-9150; NLD; DA. 1982; VOL. 41; NO 2-3; PP. 279-284; BIBL. 25 REF.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

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