메뉴 건너뛰기




Volumn 30, Issue SUPPL. 1, 2010, Pages

Physical properties of cocoa substitutes;Propriedades físicas de substitutos do cacau

Author keywords

Cocoa; Cocoa substitute; Physical properties

Indexed keywords


EID: 77955532208     PISSN: 01012061     EISSN: 1678457X     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (12)

References (51)
  • 3
    • 0141921628 scopus 로고    scopus 로고
    • Water sorption isotherms of starchs powders. Part 1: Mathematical description of experimental data
    • Al-MUHTASEB, A. H.; McMINN, W. A. M.; MAGEE, T. R. A. Water sorption isotherms of starchs powders. Part 1: Mathematical description of experimental data. Journal of Food Engineering, v. 61, n. 3, p. 297-307, 2004.
    • (2004) Journal of Food Engineering , vol.61 , Issue.3 , pp. 297-307
    • Al-Muhtaseb, A.H.1    McMinn, W.A.M.2    Magee, T.R.A.3
  • 4
    • 0041491376 scopus 로고    scopus 로고
    • The physical properties of Category B cocoa beans
    • BART-PLANGE, A.; BARYEH, E. A. The physical properties of Category B cocoa beans. Journal of Food Engineering, v. 60, n. 3, p. 219-227, 2003.
    • (2003) Journal of Food Engineering , vol.60 , Issue.3 , pp. 219-227
    • Bart-Plange, A.1    Baryeh, E.A.2
  • 5
    • 0012493887 scopus 로고    scopus 로고
    • 2. ed Cambrige: The Royal Society of Chemistry, RSC paperbacks
    • BECKETT, S. T. The science of chocolate. 2. ed. Cambrige: The Royal Society of Chemistry, 2000. 175 p. (RSC paperbacks).
    • (2000) The Science of Chocolate , pp. 175
    • Beckett, S.T.1
  • 6
    • 0003895440 scopus 로고    scopus 로고
    • 2 ed. Berlin: Springer Verlag
    • BELITZ, H. D.; GROSCH, W. Food chemistry. 2 ed. Berlin: Springer Verlag, 1999. p. 702-711.
    • (1999) Food Chemistry , pp. 702-711
    • Belitz, H.D.1    Grosch, W.2
  • 7
    • 0032016166 scopus 로고    scopus 로고
    • Co-crystallization of honey with sucrose
    • BHANDARI, B. R. et al. Co-crystallization of honey with sucrose. Lebensmittel Wissenschaft-Und-Technologie, v. 31, n. 2, p. 198-142, 1998.
    • (1998) Lebensmittel Wissenschaft-Und-Technologie , vol.31 , Issue.2 , pp. 198-142
    • Bhandari, B.R.1
  • 8
    • 0000218459 scopus 로고    scopus 로고
    • Evaluation of purine alkaloids and diketopiperazines contents in processed cocoa powder
    • BONVEHÍ, J. S.; COLL, F. V. Evaluation of purine alkaloids and diketopiperazines contents in processed cocoa powder. European Food Research Technology, v. 210, n. 3, p. 189-195, 2000.
    • (2000) European Food Research Technology , vol.210 , Issue.3 , pp. 189-195
    • Bonvehí, J.S.1    Coll, F.V.2
  • 10
    • 77955530138 scopus 로고    scopus 로고
    • CAROBHOUSE, Disponível em, Acesso em, 30 jun
    • CAROBHOUSE. Disponível em: . Acesso em: 30 jun. 2008.
    • (2008)
  • 12
    • 0032487384 scopus 로고    scopus 로고
    • Simultaneous determination of caffeine, theobromine and theophylline in foods and pharmaceutical preparations by using ion chromatography
    • CHEN, Q. et al. Simultaneous determination of caffeine, theobromine and theophylline in foods and pharmaceutical preparations by using ion chromatography. Analytica Chimica Acta, v. 371, n. 2/3, p. 287-296, 1998.
    • (1998) Analytica Chimica Acta , vol.371 , Issue.2-3 , pp. 287-296
    • Chen, Q.1
  • 13
    • 0033996264 scopus 로고    scopus 로고
    • Characterization of water mobility and distribution in low- and intermediate-moisture food systems
    • CORNILON, P.; SALIM, L. C. Characterization of water mobility and distribution in low- and intermediate-moisture food systems. Magnetic Resonance Imaging, v. 18, n. 3, p. 335-341, 2000.
    • (2000) Magnetic Resonance Imaging , vol.18 , Issue.3 , pp. 335-341
    • Cornilon, P.1    Salim, L.C.2
  • 15
    • 70349591429 scopus 로고    scopus 로고
    • São Paulo, 2005.Dissertação (Mestrado em Ciências Farmacêuticas) - Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo
    • EDUARDO, M. F. Avaliação reológica e físico-química de achocolatados e bebidas achocolatadas. São Paulo, 2005. 108 p. Dissertação (Mestrado em Ciências Farmacêuticas) - Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo, 2005.
    • (2005) Avaliação Reológica E Físico-química De Achocolatados E Bebidas Achocolatadas , pp. 108
    • Eduardo, M.F.1
  • 16
    • 33845358601 scopus 로고    scopus 로고
    • Use of texture analysis to determine compaction force of powders
    • EDUARDO, M. F.; LANNES, S. C. S. Use of texture analysis to determine compaction force of powders. Journal of Food Engineering, v. 80, p. 568-572, 2007.
    • (2007) Journal of Food Engineering , vol.80 , pp. 568-572
    • Eduardo, M.F.1    Lannes, S.C.S.2
  • 17
    • 0031421684 scopus 로고    scopus 로고
    • Recent advances in caffeine and theobromine toxicities: A review
    • ETENG, M. U. et al. Recent advances in caffeine and theobromine toxicities: a review. Plant Foods for Human Nutrition, v. 51, n. 3, p. 231-243, 1997.
    • (1997) Plant Foods for Human Nutrition , vol.51 , Issue.3 , pp. 231-243
    • Eteng, M.U.1
  • 18
    • 1842842083 scopus 로고    scopus 로고
    • Effect of powder properties and storage conditions on the flowability of milk powders with different fat contents
    • FITZPATRICK, J. J. Effect of powder properties and storage conditions on the flowability of milk powders with different fat contents. Journal of Food Engineering, v. 64, n. 4, p. 435-444, 2004.
    • (2004) Journal of Food Engineering , vol.64 , Issue.4 , pp. 435-444
    • Fitzpatrick, J.J.1
  • 19
    • 70349590082 scopus 로고
    • Cocoa substitution
    • CHRALAMBOUS, G.; INGLETT, G. E., New York: Adacemic Press, Symposium on Flavours of Foods and Beverages, Athens, 1977
    • GRAB, W.; BRUGGER, W.; TAYLOR, D. Cocoa substitution. In: CHRALAMBOUS, G.; INGLETT, G. E. Flavor of Foods and Beverages: Chemistry and Technology. New York: Adacemic Press, 1978. p. 81-90. (Symposium on Flavours of Foods and Beverages, Athens, 1977).
    • (1978) Flavor of Foods and Beverages: Chemistry and Technology , pp. 81-90
    • Grab, W.1    Brugger, W.2    Taylor, D.3
  • 20
    • 20444493859 scopus 로고    scopus 로고
    • Caffeine metabolism, genetics, and perinatal outcomes: A review of exposure assessment considerations during pregnancy
    • GROSSO, L. M.; BRACKEN, M. B. Caffeine metabolism, genetics, and perinatal outcomes: a review of exposure assessment considerations during pregnancy. Annals of Epidemiology, v. 15, n. 6, p. 460-466, 2005.
    • (2005) Annals of Epidemiology , vol.15 , Issue.6 , pp. 460-466
    • Grosso, L.M.1    Bracken, M.B.2
  • 21
    • 19444380498 scopus 로고
    • Producción y transporte del haba de cacao
    • BECKETT, S. T. (Ed.), Zaragoza: Acribia
    • HANCOCK, B. L. Producción y transporte del haba de cacao. In: BECKETT, S. T. (Ed.). Fabricación y utilización industrial del chocolate. Zaragoza: Acribia, 1994. p. 9-32.
    • (1994) Fabricación Y Utilización Industrial Del Chocolate , pp. 9-32
    • Hancock, B.L.1
  • 23
    • 77955530897 scopus 로고    scopus 로고
    • INTERNATIONAL COCOA ORGANIZATION, Acesso em: 10 jun
    • INTERNATIONAL COCOA ORGANIZATION. Disponível em: . Acesso em: 10 jun. 2008.
    • (2008)
  • 24
  • 25
    • 0037116433 scopus 로고    scopus 로고
    • Antioxidant activity of polyphenols in carob pods
    • KUMAZAWA, S. et al. Antioxidant activity of polyphenols in carob pods. Journal of Agricultural and Food Chemistry, v. 50, n. 2, p. 373-377, 2002.
    • (2002) Journal of Agricultural and Food Chemistry , vol.50 , Issue.2 , pp. 373-377
    • Kumazawa, S.1
  • 28
    • 0031123992 scopus 로고    scopus 로고
    • Water sorption isotherms and their estimation in food model mechanical mixtures
    • LEWICKI, P. P. Water sorption isotherms and their estimation in food model mechanical mixtures. Journal of Food Engineering, v. 32, n. 1, p. 47-68, 1997.
    • (1997) Journal of Food Engineering , vol.32 , Issue.1 , pp. 47-68
    • Lewicki, P.P.1
  • 29
    • 0037964074 scopus 로고    scopus 로고
    • Water vapour sorption isotherms and the caking of food powders
    • MATHLOUTHI, M.; ROGÉ, B. Water vapour sorption isotherms and the caking of food powders. Food Chemistry, v. 82, n. 1, p. 61-71, 2003.
    • (2003) Food Chemistry , vol.82 , Issue.1 , pp. 61-71
    • Mathlouthi, M.1    Rogé, B.2
  • 30
    • 70349601848 scopus 로고    scopus 로고
    • Avaliação química de substitutos de cacau e estudo sensorial de achocolatados formulados
    • MEDEIROS, M. L.; LANNES, S. C. S. Avaliação química de substitutos de cacau e estudo sensorial de achocolatados formulados. Ciência e Tecnologia de Alimentos, v. 29, n. 2, p. 247-253, 2009.
    • (2009) Ciência E Tecnologia De Alimentos , vol.29 , Issue.2 , pp. 247-253
    • Medeiros, M.L.1    Lannes, S.C.S.2
  • 31
    • 77955530269 scopus 로고    scopus 로고
    • Cálculo de vida-de-prateleira de derivados em pó de cupuaçu e de cacau
    • MEDEIROS, M. L. et al. Cálculo de vida-de-prateleira de derivados em pó de cupuaçu e de cacau. Revista Brasileira de Ciências Farmacêuticas, v. 40, supl. 1, p. 149-151, 2004.
    • (2004) Revista Brasileira De Ciências Farmacêuticas , vol.40 , Issue.SUPPL. 1 , pp. 149-151
    • Medeiros, M.L.1
  • 32
    • 27744496446 scopus 로고    scopus 로고
    • Sorption isotherms of cocoa and cupuassu products
    • MEDEIROS, M. L. et al. Sorption isotherms of cocoa and cupuassu products. Journal of Food Engineering, v. 73, n. 4, p. 402-406, 2006.
    • (2006) Journal of Food Engineering , vol.73 , Issue.4 , pp. 402-406
    • Medeiros, M.L.1
  • 33
    • 0042875149 scopus 로고    scopus 로고
    • Avaliação sensorial de achocolatados de cupuaçu normal e dietético processados por spray dryer
    • CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 17., 2002, Porto Alegre, Porto Alegre: SBCTA
    • MEDEIROS, M. L.; LANNES, S. C. S. Avaliação sensorial de achocolatados de cupuaçu normal e dietético processados por spray dryer. In: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 17., 2002, Porto Alegre. Anais. Porto Alegre: SBCTA, 2002. p. 1427-1430.
    • (2002) Anais , pp. 1427-1430
    • Medeiros, M.L.1    Lannes, S.C.S.2
  • 35
    • 0037132462 scopus 로고    scopus 로고
    • The incidence of pressure on the colour of compacted powders
    • N'DRI-STEMPFER, B. et al. The incidence of pressure on the colour of compacted powders. Powder Technology, v. 128, n. 2-3, p. 320-325, 2002.
    • (2002) Powder Technology , vol.128 , Issue.2-3 , pp. 320-325
    • N'dri-stempfer, B.1
  • 37
    • 0141922874 scopus 로고    scopus 로고
    • Isolation and structure elucidation of the major individual polyphenols in carob fibre
    • OWEN, R. W. Isolation and structure elucidation of the major individual polyphenols in carob fibre. Food and Chemical Toxicology, v. 41, n. 12, p. 1727-1738, 2003.
    • (2003) Food and Chemical Toxicology , vol.41 , Issue.12 , pp. 1727-1738
    • Owen, R.W.1
  • 38
    • 0028489497 scopus 로고
    • Effect of moisture content on the invertase activity of freeze-dried S.cerevisiae
    • PITOMBO, R. N. M. Effect of moisture content on the invertase activity of freeze-dried S.cerevisiae. Cryobiology, v. 31, n. 4, p. 383-392, 1994.
    • (1994) Cryobiology , vol.31 , Issue.4 , pp. 383-392
    • Pitombo, R.N.M.1
  • 39
    • 20244379543 scopus 로고    scopus 로고
    • Avaliação da torração de amêndoas de cupuaçu (Theobroma grandiflorum)
    • QUEIROZ, M. B.; GARCIA, N. H. P. Avaliação da torração de amêndoas de cupuaçu (Theobroma grandiflorum). Brazilian Journal of Food Technology, v. 2, n. 1/2, p. 167-173, 1999.
    • (1999) Brazilian Journal of Food Technology , vol.2 , Issue.1-2 , pp. 167-173
    • Queiroz, M.B.1    Garcia, N.H.P.2
  • 40
    • 0037678646 scopus 로고    scopus 로고
    • Dietary fibre in cocoa shell: Characterization of component polysaccharides
    • REDGWELL, R. et al. Dietary fibre in cocoa shell: characterization of component polysaccharides. Food Chemistry, v. 81, n. 1, p. 103-112, 2003.
    • (2003) Food Chemistry , vol.81 , Issue.1 , pp. 103-112
    • Redgwell, R.1
  • 41
    • 2342640795 scopus 로고    scopus 로고
    • Comparative study on the proteolytic activities and storage globulins in seeds of Theobroma grandiflorum (Willd ex Spreng) Schum and Theobroma bicolor Humb Bonpl, in relation to their potencial to generate chocolate-like aroma
    • REISDORFF, C. et al. Comparative study on the proteolytic activities and storage globulins in seeds of Theobroma grandiflorum (Willd ex Spreng) Schum and Theobroma bicolor Humb Bonpl, in relation to their potencial to generate chocolate-like aroma. Journal of the Science of Food and Agriculture, v. 84, n. 7, p. 693-700, 2004.
    • (2004) Journal of The Science of Food and Agriculture , vol.84 , Issue.7 , pp. 693-700
    • Reisdorff, C.1
  • 42
    • 77955528875 scopus 로고    scopus 로고
    • SATURATED SALT SOLUTIONS. Acesso em: 01 jun
    • SATURATED SALT SOLUTIONS. Disponível em: . Acesso em: 01 jun. 2008
    • (2008)
  • 43
    • 33745223630 scopus 로고    scopus 로고
    • Factors affecting instant properties of powdered cocoa beverages
    • SHITTU, T. A.; LAWAL, M. O. Factors affecting instant properties of powdered cocoa beverages. Food Chemistry, v. 100, n. 1, p. 91-98, 2007.
    • (2007) Food Chemistry , vol.100 , Issue.1 , pp. 91-98
    • Shittu, T.A.1    Lawal, M.O.2
  • 44
    • 0032598834 scopus 로고    scopus 로고
    • Effect of relative humidity and temperature on food powder flowability
    • Teunou, e.; Fitzpatrick, J. J. Effect of relative humidity and temperature on food powder flowability. Journal of Food Engineering, v. 42, n. 2, p. 109-116, 1999.
    • (1999) Journal of Food Engineering , vol.42 , Issue.2 , pp. 109-116
    • Teunou, E.1    Fitzpatrick, J.J.2
  • 45
    • 0343832086 scopus 로고    scopus 로고
    • Effect of storage time and consolidation on food powder flowability
    • Teunou, e.; Fitzpatrick, J. J. Effect of storage time and consolidation on food powder flowability. Journal of Food Engineering, v. 43, n. 2, p. 97-101, 2000.
    • (2000) Journal of Food Engineering , vol.43 , Issue.2 , pp. 97-101
    • Teunou, E.1    Fitzpatrick, J.J.2
  • 47
    • 35649022416 scopus 로고    scopus 로고
    • Cocoa butter, a unique vegetable fat
    • TIMMS, R. E.; STEWART, I. M. Cocoa butter, a unique vegetable fat. Lipid Technology Newsletter, v. 5, n. 5, p. 101-107, 1999.
    • (1999) Lipid Technology Newsletter , vol.5 , Issue.5 , pp. 101-107
    • Timms, R.E.1    Stewart, I.M.2
  • 48
    • 0037453827 scopus 로고    scopus 로고
    • Improving the dispersion kinects of a cacao powder by size enlargement
    • VU, T. O. Improving the dispersion kinects of a cacao powder by size enlargement. Powder Technology, v. 130, n. 1/3, p. 400-406, 2003.
    • (2003) Powder Technology , vol.130 , Issue.1-3 , pp. 400-406
    • Vu, T.O.1
  • 49
    • 0344118201 scopus 로고    scopus 로고
    • New bioactive polyphenols from Theobroma grandiflorum ("Cupuaçu")
    • YANG, H. et al. New bioactive polyphenols from Theobroma grandiflorum ("Cupuaçu"). Journal of Natural Products, v. 66, n. 11, p. 1501-1504, 2003.
    • (2003) Journal of Natural Products , vol.66 , Issue.11 , pp. 1501-1504
    • Yang, H.1
  • 50
    • 0034658184 scopus 로고    scopus 로고
    • Processing and characterization of carob powder
    • YOUSIF, A. K.; ALGHZAWI, H. M. Processing and characterization of carob powder. Food Chemistry, v. 69, n. 3, p. 283-287, 2000.
    • (2000) Food Chemistry , vol.69 , Issue.3 , pp. 283-287
    • Yousif, A.K.1    Alghzawi, H.M.2
  • 51
    • 0035864027 scopus 로고    scopus 로고
    • Modelling powder compaction and pressure cycling
    • ZAHLAN, N. et al. Modelling powder compaction and pressure cycling. Powder Technology, v. 114, n. 1/3, p. 112-117, 2001.
    • (2001) Powder Technology , vol.114 , Issue.1-3 , pp. 112-117
    • Zahlan, N.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.