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Physical properties of tempered mixtures of cocoa butter, CBR and CBS fats
(Wiley-blackwellHobokenEUA, 2013)
MODIFICATION OF LARD’S THERMAL PROPERTIES TO IMPROVE ITS FUNCTIONALITY: POTENTIAL COCOA BUTTER SUBSTITUTE
(Universidad de Sonora, 2018)
Physical Chemical Properties of Shea/Cocoa Butter Blends and their Potential for Chocolate Manufacture
(Wiley, 2019-03)
Cocoa butter (CB) is the preferred fat for chocolates and confections. However, for technological and economic reasons, there have been strong efforts for partially replacing it. As shea butter (SB) has become an important ...
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)
Development of sugar-free white chocolate and compound chocolate. Use of Stevia and sucralose as sweeteners, hydrogenated oil as cocoa butter replacers and inulin as stabilizing agent
(Lambert Academic Publishing, 2016)
The development of sugar-free chocolates and compound chocolates represents a challenge for food technology. In effect, the fully replacement of sugar affects physical quality characteristics like rheological properties ...
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)
Methodology for the determination of cocoa butter replacements in chocolate by triacylglycerol GC analysis
(Wiley-v C H Verlag GmbhBerlinAlemanha, 1999)
Rheological, fat bloom, and sensory acceptability effects of mango kernel fat and palm olein blends on chocolate-flavored coatings
(Universidad Nacional de Colombia - Sede Palmira, 2017-10-01)
The effects of replacing cocoa butter with different percentages and proportions of a mango kernel fat/palm olein (MKF/POL) blend, are reported. Samples were prepared by melting together mango kernel fat, palm olein, cocoa ...
Fatty acid and triacylglycerol composition and thermal behaviour of fats from seeds of Brazilian Amazonian Theobroma species
(John Wiley & Sons LtdW SussexInglaterra, 2002)