Effect of tempered procedures on the crystallization behavior of different positions of cocoa butter products.

Liu, Wentao; Yao, Yunping; Li, Changmo

Liu, Wentao; Yao, Yunping; Li, Changmo.

Afiliação

Liu W; State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
Yao Y; State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China. Electronic address: yaoyunping@tust.edu.cn.
Li C; State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China. Electronic address: licm@tust.edu.cn.

Food Chem ; 370: 131002, 2022 Feb 15.

Article em En | MEDLINE | ID: mdl-34500296

Assuntos

Cacau; Chocolate; Chocolate/análise; Cristalização; Gorduras na Dieta/análise

Palavras-chave

Cocoa butter; Crystal properties; Oil migration; Polymorphism; Triacylglycerol

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Cacau / Chocolate Idioma: En Revista: Food Chem Ano de publicação: 2022 Tipo de documento: Article País de afiliação: China País de publicação: Reino Unido

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