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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

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

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

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

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

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

Investigation of changes in formulation and processing parameters on the physical properties of cocoa butter emulsionsNORTON, J. E; FRYER, P. J.Journal of food engineering. 2012, Vol 113, Num 2, pp 329-336, issn 0260-8774, 8 p.Article

Surface energy investigation of chocolate adhesion to solid mould materialsKEIJBETS, Esther L; JIANSHE CHEN; DICKINSON, Eric et al.Journal of food engineering. 2009, Vol 92, Num 2, pp 217-225, issn 0260-8774, 9 p.Article

Study of the porous structure of white chocolate by confocal Raman microscopyDAHLENBORG, Hanna; MILLQVIST-FUREBY, Anna; BRANDNER, Birgit D et al.European journal of lipid science and technology (Print). 2012, Vol 114, Num 8, pp 919-926, issn 1438-7697, 8 p.Article

Impacts of bleaching and packed column steam refining on cocoa butter propertiesVILA AYALA, José; CALLIAUW, Gijs; FOUBERT, Imogen et al.Journal of the American Oil Chemists' Society. 2007, Vol 84, Num 11, pp 1069-1077, issn 0003-021X, 9 p.Article

Analysis of potential lard adulteration in chocolate and chocolate products using Fourier transform infrared spectroscopyCHE MAN, Y. B; SYAHARIZA, Z. A; MIRGHANI, M. E. S et al.Food chemistry. 2005, Vol 90, Num 4, pp 815-819, issn 0308-8146, 5 p.Article

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