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Mechanical properties and water vapour permeability of hydrolysed collagen-cocoa butter edible films plasticised with sucrose
(Elsevier Sci LtdOxfordInglaterra, 2013)
Influence of hydrogenated oil as cocoa butter replacers in the development of sugar-free compound chocolates: Use of inulin as stabilizing agent
(Elsevier, 2017-02)
The effect of the addition of inulin as a surfactant or stability agent on white compound chocolate sweetened with sucralose and Stevia was studied. Samples were stored at 7, 15 and 30 °C during 100 days and the influence ...
Aplicação da espectroscopia de infravermelho próximo para tentativa de se determinar fraudes em chocolates
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2017-06-19)
Cocoa butter is the most significant ingredient in the formulation and manufacture of chocolate. In addition to being economically the most expensive ingredient, an additional amount of butter should be added to the chocolate ...
Análise de chocolates comerciais por perfil flash e difração de raio-x
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2019-11-29)
Chocolate is the main product obtained from cocoa, defined as a suspension of solid particles (sugar, cocoa solids, and milk solids), containing a rich in fat phase, contributing to aroma, flavor, final product’s color. ...
Aplicação de perfil flash e perfil de textura para diferenciar chocolates
(Universidade Tecnológica Federal do ParanáCampo MouraoBrasilDepartamento Acadêmico de AlimentosEngenharia de AlimentosUTFPR, 2018-06-29)
Chocolate is the product obtained from the blend of cocoa derivatives, cocoa powder, cocoa powder and / or cocoa butter, with other ingredients containing at least 25% (g / 100g) of total cocoa solids. When cocoa butter ...
Caracterización de grasas alternativas de la manteca de cacao
(12/08/2009)
ABSTRACT: At present the chocolate industry produces a sweet taste chocolate or analogous chocolate, utilizing the cocoa butter's alternative fats (CBA ), they share properties and characteristics with the cocoa butter. ...
Polymorphic behavior during isothermal crystallization of high stearic high oleic sunflower oil stearins
(Elsevier, 2013-02)
The polymorphic phases of two high stearic high oleic (HSHO) sunflower oil stearins obtained by dry and solvent fractionation of the oil with the aim of use them as trans fat replacers or cocoa butter equivalent were studied ...
Sensory profile, acceptability, and their relationship for diabetic/reduced calorie chocolates
(Elsevier Sci LtdOxfordInglaterra, 2009)