Relationship between rheological, textural and melting properties of dark chocolate as influenced by particle size distribution and composition

European Food Research and Technology

Volumn 227, Issue 4, 2008, Pages 1215-1223

  Afoakwa, Emmanuel Ohene ^b   Paterson, Alistair ^a   Fowler, Mark ^b   Vieira, Joselio ^b  

^a UNIVERSITY OF STRATHCLYDE   (United Kingdom)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Chocolate; Melting properties; Particle size distribution; PCA; Rheology; Texture

Indexed keywords

ADMINISTRATIVE DATA PROCESSING; COMPOSITION EFFECTS; FINANCIAL DATA PROCESSING; FOOD PROCESSING; FOOD PRODUCTS; GRAIN SIZE AND SHAPE; MELTING; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; PHOSPHOLIPIDS; POWER SPECTRAL DENSITY; PRINCIPAL COMPONENT ANALYSIS; PULSE SHAPING CIRCUITS; REGRESSION ANALYSIS; RHEOLOGY; SIZE DETERMINATION;

(111) TEXTURE; FACTORIAL EXPERIMENTS; LECITHIN CONTENTS; MELTING CHARACTERISTICS; MELTING PROPERTIES; MULTIVARIATE REGRESSION; PARTICLE SIZE DISTRIBUTION (PSZ); PRINCIPAL COMPONENTS; RHEOLOGICAL PROPERTIES;

SIZE DISTRIBUTION;

THEOBROMA CACAO;

EID: 46649119910     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-008-0839-5     Document Type: Article

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