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Volumn 22, Issue 3, 2011, Pages 11-18

Determination of textural properties of chocolate tablets by instrumental techniques;Determinación de las propiedades de textura de tabletas de chocolate mediante técnicas instrumentales

Author keywords

Chocolate; Consistency; Hardness; Penetration; Stress fracture; Textural properties

Indexed keywords

CHOCOLATE; CONSISTENCY; PENETRATION; STRESS FRACTURE; TEXTURAL PROPERTIES;

EID: 79959641063     PISSN: 07168756     EISSN: 07180764     Source Type: Journal    
DOI: 10.4067/S0718-07642011000300003     Document Type: Article
Times cited : (12)

References (10)
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    • (2007) Trends in Food Science and Technology , vol.18 , Issue.6 , pp. 290-298
    • Afoakwa, E.O.1    Paterson, A.2    Fowler, M.3
  • 2
    • 68749120047 scopus 로고    scopus 로고
    • Textural changes in chocolate characterized by instrumental and sensory techniques
    • Andrae-Nightingale, L., L. Soo-Yeun y N. Engeseth, Textural changes in chocolate characterized by instrumental and sensory techniques. Journal of Texture Studies 40(4): 427-444 (2009).
    • (2009) Journal of Texture Studies , vol.40 , Issue.4 , pp. 427-444
    • Andrae-Nightingale, L.1    Soo-Yeun, L.2    Engeseth, N.3
  • 4
    • 79959635899 scopus 로고    scopus 로고
    • Physical and sensory properties of milk chocolate with fat fractions
    • Full, N., S. Yella, P. Dimick, y G. Siegler; Physical and sensory properties of milk chocolate with fat fractions. Journal Food Science. 61(5): 510-518(1996).
    • (1996) Journal Food Science , vol.61 , Issue.5 , pp. 510-518
    • Full, N.1    Yella, S.2    Dimick, P.3    Siegler, G.4
  • 7
    • 0000348140 scopus 로고
    • Evaluation of pseudo-plastic materials by cone penetrometers
    • Mottram, F. Evaluation of pseudo-plastic materials by cone penetrometers. Laboratory Practice 10: 767-770 (1961).
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    • Mottram, F.1
  • 9
    • 0034304290 scopus 로고    scopus 로고
    • Effect of milk fat, cocoa butter and whey protein fat replacer on the sensory properties of lowfat and notfat chocolate ice cream
    • Prindiville, E.A., H. Marshall y H. Heymann; Effect of milk fat, cocoa butter and whey protein fat replacer on the sensory properties of lowfat and notfat chocolate ice cream. Journal of Dairy Science, 83(10): 2216-2223 (2000).
    • (2000) Journal of Dairy Science , vol.83 , Issue.10 , pp. 2216-2223
    • Prindiville, E.A.1    Marshall, H.2    Heymann, H.3
  • 10
    • 84981420829 scopus 로고
    • Instrumental texture studies on chocolate III. Compositional factors influencing texture
    • Tscheuschner, H. y E. Markov. Instrumental texture studies on chocolate III. Compositional factors influencing texture. Journal Texture Studies 20: 335-345(1989).
    • (1989) Journal Texture Studies , vol.20 , pp. 335-345
    • Tscheuschner, H.1    Markov, E.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.