kw.\*:("Cocoa butter")
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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
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
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
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
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
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
A differential scanning calorimetry method to determine the isothermal crystallization kinetics of cocoa butterFOUBERT, Imogen; VANROLLEGHEM, Peter A; DEWETTINCK, Koen et al.Thermochimica acta. 2003, Vol 400, Num 1-2, pp 131-142, issn 0040-6031, 12 p.Article
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
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
Effect of fat composition on texture and bloom of lauric compound chocolateFENGYAN WANG; YUANFA LIU; LIANG SHAN et al.European journal of lipid science and technology (Print). 2010, Vol 112, Num 11, pp 1270-1276, issn 1438-7697, 7 p.Article
In-Situ X-Ray Studies of Cocoa Butter Droplets Undergoing Simulated Spray FreezingPORE, M; SEAH, H. H; GLOVER, J. W. H et al.Journal of the American Oil Chemists' Society. 2009, Vol 86, Num 3, pp 215-225, issn 0003-021X, 11 p.Article
Effect of nut oil migration on polymorphic transformation in a model systemSMITH, Kevin W; CAIN, Fred W; TALBOT, Geoff et al.Food chemistry. 2007, Vol 102, Num 3, pp 656-663, issn 0308-8146, 8 p.Article
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
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
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
Effect of Cocoa Butter Structure on Oil MigrationMALEKY, Fatemeh; MCCARTHY, Kathryn L; MCCARTHY, Michael J et al.Journal of food science. 2012, Vol 77, Num 1-3, issn 0022-1147, E74-E79Article
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