Effect of Cocoa Butter Structure on Oil Migration

Journal of Food Science

Volumn 77, Issue 3, 2012, Pages

  Maleky, Fatemeh ^a   Mccarthy, Kathryn L ^b   Mccarthy, Michael J ^b   Marangoni, Alejandro G ^a  

^a UNIVERSITY OF GUELPH   (Canada)

^b UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Cocoa butter; Diffusion; Magnetic resonance imaging (MRI); Nanostructure; Oil migration

Indexed keywords

NANOMATERIAL; OIL; THEOBROMA OIL;

ARTICLE; CACAO; CHEMISTRY; CRYSTALLIZATION; DIFFUSION; FAT INTAKE; FOOD HANDLING; METABOLISM; METHODOLOGY; NUCLEAR MAGNETIC RESONANCE IMAGING; TEMPERATURE; THEORETICAL MODEL;

CACAO; CRYSTALLIZATION; DIETARY FATS; DIFFUSION; FOOD TECHNOLOGY; MAGNETIC RESONANCE IMAGING; MODELS, THEORETICAL; NANOSTRUCTURES; OILS; TEMPERATURE;

THEOBROMA CACAO;

EID: 84857698210     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02575.x     Document Type: Article

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