Chocolate - The chemistry of pleasure

INFORM - International News on Fats, Oils and Related Materials

Volumn 8, Issue 2, 1997, Pages 152-162

  Shukla, Vijai K S ^a  

^a International Food Science Centre   (Denmark)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0000424164     PISSN: 08978026     EISSN: None     Source Type: Trade Journal    
DOI: None     Document Type: Article

References (16)

1. Shukla, V.K.S., W. Schiøtz-Nielsen and W. Batsberg, A Simple and Direct Procedure for the Evaluation of Triglyceride Composition of Cocoa Butters by High-Performance Liquid Chromatography, Fette Seifen Anstrichm. 85:274-278 (1983).
2. Shukla, V.K.S., Studies on the Crystallization Behavior of the Cocoa Butter Equivalents by Pulsed Nuclear Magnetic Resonance - Part 1, Ibid. 85:467-471 (1983).
3. Duncan, R.J.E., G. Godfrey, T.N. Yap and G.L. Pettipher, Improvement of Malaysian Cocoa Bean Flavour by Modification of Harvesting, Fermentation, and Drying Methods - The Sime-Cadbury Process, The Planter, Kuala Lumpur 85:157-173 (1989).
4. Shukla, V.K.S., Confectionery Fats, in Developments in Oil and Fats, edited by R.J. Hamilton, Blackie Academic & Professional, Glasgow, United Kingdom, 1995, pp. 66-94.
5. Shukla, V.K.S., Milkfat in Sugar and Chocolate Confectionery, in Fats in Food Products, edited by D.P.J. Moran and K.K. Rajah, Blackie Academic & Professional, Glasgow, United Kingdom, 1994, pp. 255-276.
6. Shukla, V.H.S., Milkfat and Its Application, The World of Ingredients, January-February, 1995, pp. 30-33.
7. Scheu, J.J., The Changing Patterns iof cocoa Bean Supply and Demand, The Manufacturing Confectioner, The Manufacturing Confectioner Publishing Co., Glen Rock, New Jersey, April 1995, pp. 41-44.
8. Paulicka, F.R., Specialty Fats, J. Am. Oil Chem. Soc. 53:421-424 (1976).
9. Young, F.V.K., Palm Kernel and Coconut Oils: Analytical Characteristics, Process Technology and Uses, Ibid. 60:374-379 (1983).
10. Rossell, J.B. (1967) Phase Diagrams of Triglyceride System, in Advances in Lipid Research, edited by R. Paoletti and D. Kritchevsky, Academic Press, New York and London, 1967, pp. 353-408.
11. Rossell, J.B., Measurement of Rancidity, edited by J. Allen and R.J. Hamilton, Applied Science, London, United Kingdom, 1983, pp. 21-45.
12. Faulkner, R.W., Review on Fats That Simulate the Properties of Cocoa Butter, Candy and Snack Industry, July 1991, pp. 32-39.
13. Soeters, C.J., Physical Behavior and Chemical Composition of Chocolate, Cocoa Butter and Cocoa Butter Substitutes, Fette Seifen Anstrichm. 72:711-718 (1970).
14. Fitch Haumann, B., Confectionery Fats - For Special Uses, J. Am. Oil Chem. Soc. 61:468-472 (1984).
15. Kheiri, M.S.A., Formulation, Evaluation and Marketing of Cocoa Butter Replacer Fats, Palm Oil Research Institute of Malaysia, Kuala Lumpur, Malaysia, August 1982.
16. Shukla, V.K.S., European Food and Drink Directory 1994/5, Contract Communications Ltd., London, United Kingdom, pp. 11-16.