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kw.\*:("Manteca de cacao")

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Effect of food emulsifiers on polymorphic transitions of cocoa butter = Effet des émulsifiants alimentaires sur le polymorphisme du beurre de cacaoGARTI, N; SCHLICHTER, J; SARIG, S et al.Journal of the American Oil Chemists' Society. 1986, Vol 63, Num 2, pp 230-236, issn 0003-021XArticle

Pulsed NMR method for solid fat content determination in tempering fats. Part II : cocoa butters and equivalents in blends with milk fat = Une méthode de RMN pulsée pour la détermination de la teneur en lipides solides des graisses de tempérage. 2ème partie : les beurres de cacao et leurs succédanés mélangés avec la matière grasse du laitPETERSSON, B.Fette, Seifen, Anstrichmittel. 1986, Vol 88, Num 4, pp 128-136, issn 0015-038XArticle

Comparison of acidic and basic volatile compounds of cocoa butters from roasted and unroasted cocoa beansCARLIN, J. T; LEE, K. N; HSIEH, O. A.-L et al.Journal of the American Oil Chemists' Society. 1986, Vol 63, Num 8, pp 1031-1036, issn 0003-021XArticle

Comparison of acidic and basic volatile compounds of cocoa butters from roasted and unroasted cocoa beans = Comparaison des composés volatils acides et basiques des beurres de cacao obtenus à partir de fèves grillées ou nonCARLIN, J. T; LEE, K. N; HSIEH, O. A. L et al.Journal of the American Oil Chemists' Society. 1986, Vol 63, Num 8, pp 1031-1036, issn 0003-021XArticle

The flash devolatilization of cocoa butterBERGMAN, T. J; NAUMAN, E. B.Journal of the American Oil Chemists' Society. 1986, Vol 63, Num 11, pp 1469-1472, issn 0003-021XArticle

The flash devolatilization of cocoa butter = L'extraction flash des composés volatils du beurre de cacaoBERGMAN, T. J; NAUMAN, E. B.Journal of the American Oil Chemists' Society. 1986, Vol 63, Num 11, pp 1469-1472, issn 0003-021XArticle

Einfluss der Fermentation auf die Kakaobuttereigenschaft = Influence de la fermentation sur les propriétés du beurre de cacaoMOHR, E; WICHMANN, G; ROCHE, G et al.Gordian (1948). 1987, Vol 87, Num 5, pp 77-82, issn 0017-2243, 5 p.Conference Paper

Pulsed NMR method for solid fat content determination in tempering fats. II: Cocoa butters and equivalents in glends with milk fatPETERSSON, B.Fette, Seifen, Anstrichmittel. 1986, Vol 88, Num 4, pp 128-135, issn 0015-038XArticle

Acidity of cocoa fat as a function of raw cocoa bean quality and conditions of bean processing = L'acidité du beurre de cacao en fonction de la qualité des fèves brutes de cacao et des conditions de traitement des fèvesWARZECHA, A; SIWICKA, H.Acta Alimentaria Polonica. 1986, Vol 12, Num 1, pp 3-10, issn 0137-1495Article

Triglyceride analysis by combined argentation/nonaqueous reversed phase high performance liquid chromatographyTAKANO, S; KONDOH, Y.Journal of the American Oil Chemists' Society. 1987, Vol 64, Num 3, pp 380-383, issn 0003-021XArticle

Confectionery fats from palm oil = Graisses de confiserie à partir d'huile de palmeOKAWACHI, T; SAGI, N.Journal of the American Oil Chemists' Society. 1985, Vol 62, Num 2, pp 421-425, issn 0003-021XArticle

Cocoa butter biosynthesis: purification and characterization of a soluble sn-glycerol-3-phosphate acyltransferase from cocoa seedsFRITZ, P. J; KAUFFMAN, J. M; ROBERTSON, C. A et al.The Journal of biological chemistry (Print). 1986, Vol 261, Num 1, pp 194-199, issn 0021-9258Article

Confectionery fats from palm oil and lauric oil = Graisses de confiserie à partir des huiles de palme et lauriquePEASE, J. J.Journal of the American Oil Chemists' Society. 1985, Vol 62, Num 2, pp 426-430, issn 0003-021XArticle

The use of HPLC to separate triglycerides in confectionery fats using ultra violet detection = Utilisation de la CLHP avec détection UV pour la séparation des triglycérides dans les corps gras pour produits de confiserieEDWARDS, W. P.Journal of liquid chromatography. 1985, Vol 8, Num 14, pp 2625-2640, issn 0148-3919Article

Digestibility of cocoa butter and corn oil and their influence on fatty acid distribution in ratsAPGAR, J. L; SHIVELY, C. A; TARKA, S. M. JR et al.The Journal of nutrition. 1987, Vol 117, Num 4, pp 660-665, issn 0022-3166Article

Subchronic effects of feeding graded levels of cocoa butter to ratsMORRISSEY, R. B; BURKHOLDER, B. D; WHITE, D. M et al.Nutrition research (New York, NY). 1986, Vol 6, Num 3, pp 319-326, issn 0271-5317Article

Comparaison of NMR and DSC methods for determining the solid content of fats III. Proton transverse relaxation times in cocoa butter and edible oils = Comparaison de la spectrométrie RMN et de la calorimétrie différentielle à balayage pour l'évaluation de la teneur en graisse solide des corps gras. III. Temps de relaxation transverse des protons dans le beurre de cacao et des huiles alimentairesLAMBELET, P; DESARZENS, C; RAEMY, A et al.Lebensmittel - Wissenschaft + Technologie. 1986, Vol 19, Num 1, pp 77-81, issn 0023-6438Article

Préparation de graisse concrète par un système de fractionnement par solvantURAGAMI, A; TATEISHI, T; MURASE, K et al.Yukagaku. 1986, Vol 35, Num 12, pp 995-1000, issn 0513-398XArticle

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