Measurement of solid fat content by ultrasonic reflectance in model systems and chocolate

Food Research International

Volumn 35, Issue 10, 2002, Pages 999-1005

  Saggin, Raffaella ^a   Coupland, John N ^a,b  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

^b 103 Borland Laboratory   (United States)

Author keywords

Chocolate; Cocoa butter; Crystallization; Reflectance; Tempering; Ultrasonics

Indexed keywords

CORN OIL; THEOBROMA OIL;

FAT CONTENT; FOOD ANALYSIS; FOOD COATING; HEAT TREATMENT; REFLECTOMETRY; TEMPERATURE; VELOCITY;

EID: 0036446601     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(02)00161-8     Document Type: Article

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