Effect of sweetener combination and storage temperature on physicochemical properties of sucrose free white chocolate

Food Chemistry

Volumn 229, Issue , 2017, Pages 610-620

  Rodriguez Furlán, Laura T ^a   Baracco, Yanina ^a   Lecot, Javier ^b   Zaritzky, Noemi ^b   Campderrós, Mercedes E ^a  

^a UNIVERSIDAD NACIONAL DE SAN LUIS   (Argentina)

^b UNIVERSIDAD NACIONAL DE LA PLATA   (Argentina)

Author keywords

Fat and sugar Bloom; Free sugar chocolate; Hardness; Microstructure; Thermodynamic properties

Indexed keywords

ACTIVATION ENERGY; BLOOMS (METAL); CRYSTALLIZATION KINETICS; DIFFERENTIAL SCANNING CALORIMETRY; FOOD STORAGE; HARDNESS; MICROSTRUCTURE; POLYBUTADIENES; SUGAR (SUCROSE); SUGAR SUBSTITUTES; THERMODYNAMIC PROPERTIES;

AVRAMI MODELS; FREE SUGAR; INCREASING TEMPERATURES; MELTING ENTHALPY; NONISOTHERMAL CRYSTALLIZATION KINETICS; PHYSICOCHEMICAL PROPERTY; STORAGE TEMPERATURES; TEMPERATURE RANGE;

TEMPERATURE;

PLANT EXTRACT; SUCRALOSE; SUCROSE; SWEETENING AGENT; THEOBROMA OIL;

ARTICLE; CHOCOLATE; CRYSTALLIZATION; ENTHALPY; FAT CONTENT; FATTY ACID ANALYSIS; FOOD TEXTURE; MELTING POINT; MOISTURE; PHYSICAL CHEMISTRY; STEVIA; STORAGE TEMPERATURE; WATER CONTENT; ANALYSIS; CHEMICAL PHENOMENA; CHEMISTRY; FOOD STORAGE; PROCEDURES; TEMPERATURE;

CHEMICAL PHENOMENA; CHOCOLATE; FOOD STORAGE; SWEETENING AGENTS; TEMPERATURE;

EID: 85014439835     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.03.002     Document Type: Article

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