Zobrazeno 1 - 10
of 150
pro vyhledávání: '"G. Lecq"'
Publikováno v:
Journal of the American Oil Chemists' Society. 75:425-439
The polymorphism and phase transitions of cocoa butter (CB) have been reexamined separately by differential scanning calorimetry (DSC) and X-ray diffraction as a function of temperature (XRDT) at scanning rates between 0.1 to 5°C/min and 0.1 to 2°C
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8524c60f59425b10d6254b477e3c3b82
https://doi.org/10.1007/s11746-998-0245-y
https://doi.org/10.1007/s11746-998-0245-y
Publikováno v:
Journal of Food Science. 63:73-79
The dynamic crystallization was studied in a lab-scale Scraped Surface Heat Exchanger by following variations with time of torque applied during different isotherms between 24.9°C and 31.0°C. Crystallization was in two steps for T 26.2°C but it wa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::053102780b06966ee2f0981282c98835
https://doi.org/10.1111/j.1365-2621.1998.tb15679.x
https://doi.org/10.1111/j.1365-2621.1998.tb15679.x
Publikováno v:
Journal of Food Science. 62:781-788
The structure of dark chocolate samples was analyzed by mercury porosimetry in order to determine whether the formation of fat bloom was related to the presence of pores. The influence of cocoa butter concentration and tempering conditions on porosit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c24edf7ccd8199bf939abb2253bc779c
https://doi.org/10.1111/j.1365-2621.1997.tb15455.x
https://doi.org/10.1111/j.1365-2621.1997.tb15455.x
Publikováno v:
Journal of Food Science. 62:773-780
Crystallization of dark chocolate during different tempering processes has been studied in-situ in a lab-scale Scraped Surface Heat Exchanger. The linear relationship between torque and viscosity made possible the control of chocolate crystallization
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7adee4ecae9bb640e4fd18362e58c473
https://doi.org/10.1111/j.1365-2621.1997.tb15454.x
https://doi.org/10.1111/j.1365-2621.1997.tb15454.x
Autor:
Hendrik, Nathaniel J., Penagos, Ivana A., De Witte, Fien, Van de Walle, Davy, Marchesini, Flávio H., Dewettinck, Koen
Publikováno v:
Food & Bioprocess Technology; Aug2024, Vol. 17 Issue 8, p2181-2205, 25p
Autor:
Colella, Maria Francesca1 (AUTHOR), Marino, Nadia1 (AUTHOR), Oliviero Rossi, Cesare1 (AUTHOR), Seta, Lucia2 (AUTHOR), Caputo, Paolino1 (AUTHOR) paolino.caputo@unical.it, De Luca, Giuseppina1 (AUTHOR) paolino.caputo@unical.it
Publikováno v:
International Journal of Molecular Sciences. Feb2023, Vol. 24 Issue 3, p2090. 18p.
Autor:
Bölük, Esra, Akdeniz, Esra, Gunes, Recep, Palabiyik, Ibrahim, Konar, Nevzat, Toker, Omer Said
Publikováno v:
Journal of Food Science (John Wiley & Sons, Inc.); May2024, Vol. 89 Issue 5, p2867-2878, 12p
Autor:
Zhang, Lu1 (AUTHOR) lulu@zzuli.edu.cn, Chen, Zenghui1 (AUTHOR), Zhang, Qing1 (AUTHOR), Li, Hong1 (AUTHOR), Li, Xuehong1 (AUTHOR), Zhang, Hong2 (AUTHOR)
Publikováno v:
European Journal of Lipid Science & Technology. May2022, Vol. 124 Issue 5, p1-11. 11p.
Autor:
Sainlaud, Chloé1,2 (AUTHOR), Taché, Olivier3 (AUTHOR), Testard, Fabienne3 (AUTHOR), Saiter, Jean‐Marc2,4 (AUTHOR), Bohin, Maxime C.1 (AUTHOR), Coquerel, Gérard2 (AUTHOR) gerard.coquerel@univ-rouen.fr
Publikováno v:
European Journal of Lipid Science & Technology. Feb2022, Vol. 124 Issue 2, p1-13. 13p.
Publikováno v:
Food Analytical Methods; Oct2023, Vol. 16 Issue 9/10, p1555-1570, 16p