[HTML][HTML] Effect of tempering and cocoa butter equivalents on crystallization kinetics, polymorphism, melting, and physical properties of dark chocolates
EM Castro-Alayo, CR Balcázar-Zumaeta… - Lwt, 2023 - Elsevier
The high price and scarcity of cocoa butter (CB) motivate the search for new cocoa butter
equivalents (CBE) for manufacturing dark chocolates. Using CBEs in combination with …
equivalents (CBE) for manufacturing dark chocolates. Using CBEs in combination with …
Characteristics and feasibility of olive oil-based diacylglycerol plastic fat for use in compound chocolate
Y Chen, W Wang, W Zhang, CP Tan, D Lan, Y Wang - Food Chemistry, 2022 - Elsevier
With an aim to prepare the healthier functional chocolate, olive oil-based diacylglycerol
plastic fat (ODAGP) was prepared by mixing olive oil-based diacylglycerol stearin (O-DAGS) …
plastic fat (ODAGP) was prepared by mixing olive oil-based diacylglycerol stearin (O-DAGS) …
Raman Spectroscopic and Sensory Evaluation of Cocoa Liquor Prepared with Ecuadorian Cocoa Beans Treated with Gamma Irradiation or Induced Electromagnetic …
TM Guzmán-Armenteros, J Ruales, C Cuesta-Plúa… - Foods, 2023 - mdpi.com
Cocoa liquor is the primary precursor of the worldwide highly appreciated commodity
chocolate. Its quality depends on several factors, such as the type of cocoa, the fermentation …
chocolate. Its quality depends on several factors, such as the type of cocoa, the fermentation …
Changes of Dark Couverture Chocolate Hardness During Storage Tempered Using Automatic Tempering Machine with Tank and Tempering Temperature as …
S Rosmindari, AD Saputro… - BIO Web of Conferences, 2023 - bio-conferences.org
Couverture chocolate is highly demanded by consumers. Dark couverture chocolate is
known as chocolate with high proportion of cocoa. There are several parameters that need …
known as chocolate with high proportion of cocoa. There are several parameters that need …
Characterization of Essential Oils from the Skin of Citrus limetta Risso, Citrus limetta Sp., Citrus reticulata and Citrus sinensis Grown in Northeastern Peru
KL Vasquez-Gomez, D Mori-Mestanza… - 2023 - preprints.org
The revaluation of agri-food waste to provide consumers with bioactive compounds for a
healthy and environmentally sustainable diet is growing exponentially in society. In the …
healthy and environmentally sustainable diet is growing exponentially in society. In the …
Efecto de los campos electromagnéticos en la activación de cepas autóctonas del grano de cacao durante la fermentación controlada.
TM Guzmán Armenteros - 2023 - bibdigital.epn.edu.ec
Theobroma cacao CCN 51 has become popular for its high yield and pest resistance.
However, its pronounced acidity and astringency pose a challenge to market acceptance …
However, its pronounced acidity and astringency pose a challenge to market acceptance …
Uso de los aceites de copuazú y semilla de maracuya como alternativas de manteca de cacao en chocolates oscuros.
Z Mendoza Grández - 2022 - repositorio.untrm.edu.pe
En la presente investigacion se analizaron diferentes tipos de chocolates oscuros
elaborados con manteca de copuazú (MCP) y aceite de semilla de maracuya (ASM) …
elaborados con manteca de copuazú (MCP) y aceite de semilla de maracuya (ASM) …