Materials science of chocolate

MRS Bulletin

Volumn 25, Issue 12, 2000, Pages 25-29

  Fryer, Peter ^a   Pinschower, Kerstin ^a  

^a NONE

Author keywords

[No Author keywords available]

Indexed keywords

CHEMICAL REACTIONS; DIFFERENTIAL SCANNING CALORIMETRY; FATTY ACIDS; GLYCEROL; MATERIALS SCIENCE; SUGAR (SUCROSE); TEMPERATURE; TEMPERING; X RAY DIFFRACTION ANALYSIS;

CHOCOLATE; CONCHING; PALMITIC ACID;

FOOD PRODUCTS;

EID: 0034476222     PISSN: 08837694     EISSN: None     Source Type: Journal    
DOI: 10.1557/mrs2000.250     Document Type: Article

References (28)

1. C. Nuttall and W.A. Hart, in Industrial Chocolate Manufacture and Use, edited by S.T. Beckett (Blackwell Science, Oxford, 1999) p. 443. This book is an invaluable guide to the complexity of chocolate making and the science and engineering involved.
2. G. Ziegler and R. Hogg, in Industrial Chocolate Manufacture and Use, edited by S.T. Beckett (Blackwell Science, Oxford, 1999) p. 124.
3. S.S. Narine and A.G. Marangoni, Phys. Rev. E: Stat. Phys., Plasmas, Fluids, Relat. Interdiscip. Top. 59 (1999) p. 1908.
4. T.R. Davis and P.S. Dimick, J. Am. Oil Chem. Soc. 66 (1989) p. 1488.
5. S. Chaiseri and P.S. Dimick, J. Am. Oil Chem. Soc. 66 (1989) p. 1771.
6. R.L. Wille and J. Lutton, J. Am. Oil Chem. Soc. 43 (1966) p. 491.
7. G.V. Merken and S.V. Vaeck, Lebensm.-Wiss. Technol. 13 (1980) p. 314.
8. J. Schlichter-Aronhime and N. Garti, in Crystallization and Polymorphism of Fats and Fatty Acids, edited by N. Garti and K. Sato (Marcel Dekker, New York, 1988) p. 363.
9. L. Hernqvist, in Crystallization and Polymorphism of Fats and Fatty Acids, edited by N. Garti and K. Sato (Marcel Dekker, New York, 1988) p. 97.
10. G. Talbot, in Industrial Chocolate Manufacture and Use, edited by S.T. Beckett (Blackwell Science, Oxford, 1999) p. 216.
11. C. Loisel, G. Keller, G. Lecq, C. Bourgaux, and M. Ollivon, J. Am. Oil Chem. Soc. 75 (1998) p. 425.
12. T. Arishima and K. Sato, J. Am. Oil Chem. Soc. 66 (1989) p. 1614.
13. S.J. Haylock and T.M. Dodds, in Industrial Chocolate Manufacture and Use, edited by S.T. Beckett (Blackwell Science, Oxford, 1999) p. 66.
14. J. Bricknell and R.W. Hartel, J. Am. Oil Chem. Soc. 75 (1998) p. 1609.
15. S.S. Narine and A.G. Marangoni, J. Am. Oil Chem. Soc. 76 (1999) p. 7.
16. A.G.F. Stapley, H. Tewkesbury, and P.J. Fryer, J. Am. Oil Chem. Soc. 76 (1999) p. 677.
17. D.J. Cebula and G. Ziegleder, Fett Wiss. Technol. 95 (1993) p. 340.
18. H. Tewkesbury, PhD dissertation, University of Birmingham (1999).
19. P. Rousset, M. Rappaz, and E. Minner, J. Am. Oil Chem. Soc. 75 (1998) p. 857.
20. A. Jacot, M. Swiekost, J. Rappaz, M. Rappaz, and D. Mari, J. Phys. 4 (1996) p. 203.
21. K. van Malssen, A. van Langevelde, R. Peschar, and H. Schenk, J. Am. Oil Chem. Soc. 76 (1999) p. 669.
22. S. Metin and R.W. Hartel, J. Am. Oil Chem. Soc. 75 (1998) p. 1617.
23. S.T. Beckett, in Industrial Chocolate Manufacture and Use, edited by S.T. Beckett (Blackwell Science, Oxford, 1999) p. 405.
24. E.J. Windhab, S. Bolliger, and T. Wagner, presented at 4th Eur. Rheology Conf., September 4-9, 1994, Seville, Spain.
25. M.R. Mackley, UK Patent No. 9,226,477.5 (1993).
26. S.T. Beckett, M.A. Craig, R.J. Gurney, B.S. Ingleby, M.R. Mackley, and T.C.L. Parsons, Trans. Inst. Chem. Eng. 72 (1994) p. 47.
27. K. Jackson, in Industrial Chocolate Manufacture and Use, edited by S.T. Beckett (Blackwell Science, Oxford, 1999) p. 342.
28. J. Schlichter-Aronhime, S. Sarig, and N. Garti, J. Am. Oil Chem. Soc. 65 (1988) p. 1140.