Oil migration in chocolate-peanut butter paste confectionery as a function of chocolate formulation

Journal of Food Science

Volumn 73, Issue 6, 2008, Pages

  McCarthy, K L ^a   McCarthy, M J ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Chocolate; Confectionery; Magnetic resonance imaging; Oil migration; Peanut butter

Indexed keywords

ARACHIS OIL; EMULSIFYING AGENT; SUGAR; VEGETABLE OIL;

ARTICLE; CACAO; CHEMISTRY; FAT INTAKE; FOOD HANDLING; METHODOLOGY; NUCLEAR MAGNETIC RESONANCE IMAGING; PARTICLE SIZE; PEANUT; STANDARD; TEMPERATURE;

ARACHIS HYPOGAEA; CACAO; CANDY; DIETARY FATS; EMULSIFYING AGENTS; FOOD HANDLING; MAGNETIC RESONANCE IMAGING; PARTICLE SIZE; PLANT OILS; TEMPERATURE;

ARACHIS; ARACHIS HYPOGAEA; THEOBROMA CACAO;

EID: 48749105006     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00797.x     Document Type: Article

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