Changes in the color of white chocolate during storage: Potential roles of lipid oxidation and non-enzymatic browning reactions

Journal of Food Science and Technology

Volumn 48, Issue 3, 2011, Pages 305-311

  Rossini, Karina ^a   Noreña, Caciano P Z ^a   Brandelli, Adriano ^a  

^a FEDERAL UNIVERSITY OF RIO GRANDE DO SUL   (Brazil)

Author keywords

Casein; Lipid oxidation; Maillard reaction; Natural antioxidant; Synthetic antioxidant; White chocolate

Indexed keywords

LIPID OXIDATION; MAILLARD REACTION; NATURAL ANTIOXIDANTS; SYNTHETIC ANTIOXIDANTS; WHITE CHOCOLATE;

CASEIN; GLYCOSYLATION;

OXIDATION;

THEOBROMA CACAO;

EID: 79959935611     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-010-0207-x     Document Type: Article

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