Industrial manufacture of sugar-free chocolates - Applicability of alternative sweeteners and carbohydrate polymers as raw materials in product development

Trends in Food Science and Technology

Volumn 32, Issue 2, 2013, Pages 84-96

  Aidoo, Roger Philip ^a,b   Depypere, Frédéric ^a   Afoakwa, Emmanuel Ohene ^b   Dewettinck, Koen ^a  

^a GHENT UNIVERSITY   (Belgium)

^b UNIVERSITY OF GHANA   (Ghana)

Author keywords

[No Author keywords available]

Indexed keywords

CARBOHYDRATE POLYMERS; CONFECTIONERY PRODUCTS; DENSE SUSPENSION; IN-DEPTH UNDERSTANDING; MULTI-FUNCTIONAL; NON-FAT COCOA SOLIDS; SOLID PARTICLES; TEXTURAL CHARACTERISTIC;

CARBOHYDRATES; FOOD ADDITIVES; INDUSTRIAL APPLICATIONS; POLYMERS; PRODUCT DEVELOPMENT; SUSPENSIONS (FLUIDS);

SUGAR MANUFACTURE;

THEOBROMA CACAO;

EID: 84881543981     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2013.05.008     Document Type: Review

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