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EL CHOCOLATE, UN PLACER SALUDABLE
(Sociedad Chilena de Nutrición, Bromatología y Toxicología, 2007)
Is there a need for “healthy” chocolate? Systematic literature reviewRevista de la Facultad de Ciencias Químicas
(Universidad de Cuenca, 2016)
Estudo reológico de chocolates elaborados com diferentes cultivares de cacau (Theobroma cacao L.)
(Instituto de Tecnologia de Alimentos - ITAL, 2013-09)
Chocolate can be defined as a suspension of solid particles (sugar, cocoa solids and milk solids) in a continuous fat phase, which contributes to the aroma, flavour and colour, besides giving form to the final product. The ...
Fresa y chocolate
(Revista Mensaje, 2018)
Determinação de substitutos da manteiga de cacau em coberturas de chocolate através da análise de triacilgliceróisDetermination of cocoa butter substitutes in coating chocolate.by analysis the triacylglycerol composition
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 1999)
Avaliação da composição em ácidos graxos de barras de chocolate ao leiteEvaluation of fatty acid composition in milk chocolate bars
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 1998)
Chocolate rheology
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2010)
Rheology is the science that studies the deformation and flow of solids and fluids under the influence of mechanical forces. The rheological measures of a product in the stage of manufacture can be useful in quality control. ...
State-of-the-Art chocolate manufacture: A review
(Wiley Blackwell Publishing, Inc, 2017-11-07)
The aroma, taste, shine, snap, smoothness, "melt-in-your-mouth" sensation, and texture are all qualities that define chocolate, and all depend on how the cocoa and the chocolate itself are processed. Postharvest handling ...
Rheological Properties of Chocolate Drink from Cupuassu
(BERKELEY ELECTRONIC PRESS, 2008)
Flow behavior of chocolate drinks from Cupuassu (Theobroma grandiflorum, Sterculiaceae) from instantised and normal formulation, and enriched with calcium, were studied. Flow behavior was described using common rheological ...