Oil migration in chocolate and almond product confectionery systems

Journal of Food Science

Volumn 76, Issue 6, 2011, Pages

  Altan, Aylin ^a,b   Lavenson, David M ^a   Mccarthy, Michael J ^a   Mccarthy, Kathryn L ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b MERSIN UNIVERSITY   (Turkey)

Author keywords

Chocolate; Magnetic resonance imaging (MRI); Modeling; Oil migration

Indexed keywords

ALMOND OIL; SUGAR; THEOBROMA OIL; VEGETABLE OIL; WATER;

ABSORPTION; ARTICLE; CACAO; CHEMICAL MODEL; CHEMISTRY; COLOR; COMPARATIVE STUDY; DIFFUSION; FAT INTAKE; FOOD STORAGE; HEAT; KINETICS; NUCLEAR MAGNETIC RESONANCE IMAGING; NUT; PHASE TRANSITION; PRUNUS; QUALITY CONTROL;

ABSORPTION; CACAO; CANDY; COLOR; DIETARY FATS; DIFFUSION; FOOD STORAGE; HOT TEMPERATURE; KINETICS; MAGNETIC RESONANCE IMAGING; MODELS, CHEMICAL; NUTS; PHASE TRANSITION; PLANT OILS; PRUNUS; QUALITY CONTROL; WATER;

PRUNUS DULCIS; THEOBROMA CACAO;

EID: 79961127177     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02233.x     Document Type: Article

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