Influence of tempering and fat crystallization behaviours on microstructural and melting properties in dark chocolate systems

Food Research International

Volumn 42, Issue 1, 2009, Pages 200-209

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

^a UNIVERSITY OF STRATHCLYDE   (United Kingdom)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Chocolate; Differential scanning calorimetry; Fat crystallization; Melting properties; Particle size distribution; Scanning electron microscopy; Tempering

Indexed keywords

CALORIMETERS; CRYSTAL STRUCTURE; CRYSTALLINE MATERIALS; DIFFERENTIAL SCANNING CALORIMETRY; LIGHT TRANSMISSION; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; SCANNING ELECTRON MICROSCOPY; SIZE DISTRIBUTION; TEMPERING;

CHOCOLATE; CRYSTAL SIZE DISTRIBUTIONS; CRYSTALLINE NETWORKS; FAT CRYSTALLIZATION; MELTING PROFILES; MELTING PROPERTIES; MICRO-STRUCTURAL; PREMIUM-QUALITY PRODUCTS;

MELTING;

THEOBROMA CACAO;

EID: 58149247914     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2008.10.007     Document Type: Article

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