Effect of pre-crystallization process and solid particle addition on microstructure in chocolate model systems

Food Research International

Volumn 44, Issue 5, 2011, Pages 1339-1350

  Svanberg, L ^a,b   Ahrne L ^a   Loren N ^a   Windhab, E ^b  

^a SIK THE SWEDISH INSTITUTE FOR FOOD AND BIOTECHNOLOGY   (Sweden)

^b ETH ZURICH   (Switzerland)

Author keywords

Chocolate processing; Cocoa butter; Composite chocolate; Microstructure; Seeding; Small molecule diffusion

Indexed keywords

CHOCOLATE PROCESSING; COCOA BUTTER; COMPOSITE CHOCOLATE; SEEDING; SMALL MOLECULES;

BEVERAGES; CONFOCAL MICROSCOPY; COOLING SYSTEMS; CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; DIFFUSION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MOLECULES; PHOTOBLEACHING;

MICROSTRUCTURE;

THEOBROMA; THEOBROMA CACAO;

EID: 79957599120     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.01.018     Document Type: Article

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