Influence of fat content on chocolate rheology

AIP Conference Proceedings

Volumn 1027, Issue , 2008, Pages 1265-1267

  Gabriele, D ^a   Migliori, M ^a   Baldino, N ^a   De Cindio, B ^a  

^a UNIVERSITY OF CALABRIA   (Italy)

Author keywords

Chocolate; cocoa butter; creep; fat crystals

Indexed keywords

EID: 51149121647     PISSN: 0094243X     EISSN: 15517616     Source Type: Conference Proceeding    
DOI: 10.1063/1.2964538     Document Type: Conference Paper

References (5)

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2. D. Fessas, M. Signorelli and A. Schiraldi, Journal of Thermal analysis and caiorimetry, 82, 691-702 (2005)
3. D. Pérez-Martínez, C. Alvarez-Salas, M. Charó-Alonso, E. Dibildox-Alvarado, J. F. Toro-Vazquez, Food Research International, 40, 47-62 (2007)
4. B. L. Zoumas, C. D. Azzara, J. Bouzas, "Chocolate and Cocoa", in Kirk-Othmer Encyclopedia of Chemical Technology, 6, London: John Wiley and sons, 2004, pp350-372.
5. D. Gabriele, R. Hackel, P. Fata, B. de Cindio, G. Catapano, R. Bonofiglio, (2006), Proceedings of the 3rd Annual European Rheology Conference, Hersonisos, Crete, 2006, pp. 115