Impact of pre-crystallization process on structure and product properties in dark chocolate

Journal of Food Engineering

Volumn 114, Issue 1, 2013, Pages 90-98

  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; Fat bloom; Fat migration; Microstructure; Moisture migration; Pre crystallization

Indexed keywords

CHOCOLATE; FAT BLOOM; FAT MIGRATION; MOISTURE MIGRATION; PRE-CRYSTALLIZATION;

BEVERAGES; BLOOMS (METAL); CRYSTAL STRUCTURE; MICROSTRUCTURE; MOISTURE;

STRUCTURAL OPTIMIZATION;

THEOBROMA; THEOBROMA CACAO;

EID: 84866786996     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.06.016     Document Type: Article

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