Microstructural characterization of multiphase chocolate using X-Ray microtomography

Journal of Food Science

Volumn 75, Issue 7, 2010, Pages

  Frisullo, Pierangelo ^a   Licciardello, Fabio ^a   Muratore, Giuseppe ^a   Del Nobile, Matteo Alessandro ^a,b  

^a UNIVERSITY OF FOGGIA   (Italy)

^b UNIVERSITY OF CATANIA   (Italy)

Author keywords

3 dimensional microstructure; Chocolate; Image analysis; Microtomography; Sugar crystals

Indexed keywords

SUGAR; WATER;

ANISOTROPY; ARTICLE; CACAO; CHEMISTRY; COMPARATIVE STUDY; FOOD ANALYSIS; FOOD HANDLING; ITALY; METHODOLOGY; MICRO-COMPUTED TOMOGRAPHY; PHYSICAL CHEMISTRY; QUALITY CONTROL; SUGAR INTAKE; THREE DIMENSIONAL IMAGING; ULTRASTRUCTURE;

ANISOTROPY; CACAO; CANDY; DIETARY SUCROSE; FOOD ANALYSIS; FOOD TECHNOLOGY; IMAGING, THREE-DIMENSIONAL; ITALY; PHYSICOCHEMICAL PHENOMENA; QUALITY CONTROL; WATER; X-RAY MICROTOMOGRAPHY;

THEOBROMA CACAO;

EID: 77957128230     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01745.x     Document Type: Article

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