119 related articles for article (PubMed ID: 23163904)
1. Chocolate swelling during storage caused by fat or moisture migration.
Svanberg L; Lorén N; Ahrné L
J Food Sci; 2012 Nov; 77(11):E328-34. PubMed ID: 23163904
[TBL] [Abstract][Full Text] [Related]
2. Delaying fat bloom formation in dark chocolate by adding sorbitan monostearate or cocoa butter stearin.
Buscato MHM; Hara LM; Bonomi ÉC; Calligaris GA; Cardoso LP; Grimaldi R; Kieckbusch TG
Food Chem; 2018 Aug; 256():390-396. PubMed ID: 29606464
[TBL] [Abstract][Full Text] [Related]
3. Oil migration in 2-component confectionery systems.
Lee WL; McCarthy MJ; McCarthy KL
J Food Sci; 2010; 75(1):E83-9. PubMed ID: 20492171
[TBL] [Abstract][Full Text] [Related]
4. Effect of storage conditions on quality of prebiotic dark chocolate.
Norhayati H; Rasma SI; Mohd KA
Malays J Nutr; 2013 Apr; 19(1):111-9. PubMed ID: 24800389
[TBL] [Abstract][Full Text] [Related]
5. An improved method for the measurement of added vegetable fats in chocolate.
Macarthur R; Crews C; Brereton P
Food Addit Contam; 2000 Aug; 17(8):653-64. PubMed ID: 11027026
[TBL] [Abstract][Full Text] [Related]
6. Oil migration in chocolate and almond product confectionery systems.
Altan A; Lavenson DM; McCarthy MJ; McCarthy KL
J Food Sci; 2011 Aug; 76(6):E489-94. PubMed ID: 22417500
[TBL] [Abstract][Full Text] [Related]
7. Fat, moisture, and ethanol migration through chocolates and confectionary coatings.
Ghosh V; Ziegler GR; Anantheswaran RC
Crit Rev Food Sci Nutr; 2002; 42(6):583-626. PubMed ID: 12487421
[TBL] [Abstract][Full Text] [Related]
8. Mango Seed Kernel Fat as a Cocoa Butter Substitute Suitable for the Tropics.
Naeem A; Shabbir MA; Khan MR; Ahmad N; Roberts TH
J Food Sci; 2019 Jun; 84(6):1315-1321. PubMed ID: 31116426
[TBL] [Abstract][Full Text] [Related]
9. Military ration chocolate: the effect of simulated tropical storage on sensory quality, structure and bloom formation.
Bui LT; Coad R
Food Chem; 2014 Oct; 160():365-70. PubMed ID: 24799250
[TBL] [Abstract][Full Text] [Related]
10. Gas-liquid chromatographic determination of milk fat and cocoa butter equivalents in milk chocolate: interlaboratory study.
Buchgraber M; Androni S
J AOAC Int; 2007; 90(5):1326-39. PubMed ID: 17955976
[TBL] [Abstract][Full Text] [Related]
11. Determination of cocoa butter equivalents in milk chocolate by triacylglycerol profiling.
Buchgraber M; Androni S; Anklam E
J Agric Food Chem; 2007 May; 55(9):3284-91. PubMed ID: 17394334
[TBL] [Abstract][Full Text] [Related]
12. High internal phase agar hydrogel dispersions in cocoa butter and chocolate as a route towards reducing fat content.
Skelhon TS; Olsson PK; Morgan AR; Bon SA
Food Funct; 2013 Sep; 4(9):1314-21. PubMed ID: 23799607
[TBL] [Abstract][Full Text] [Related]
13. Triacylglycerol analysis for the quantification of cocoa butter equivalents (CBE) in chocolate: feasibility study and validation.
Dionisi F; Golay PA; Hug B; Baumgartner M; Callier P; Destaillats F
J Agric Food Chem; 2004 Apr; 52(7):1835-41. PubMed ID: 15053518
[TBL] [Abstract][Full Text] [Related]
14. Effect of antibloom fat migration from a nut oil filling on the polymorphic transformation of cocoa butter.
Smith KW; Zand I; Talbot G
J Agric Food Chem; 2008 Mar; 56(5):1602-5. PubMed ID: 18254592
[TBL] [Abstract][Full Text] [Related]
15. Impact of particle size distribution on rheological and textural properties of chocolate models with reduced fat content.
Do TA; Hargreaves JM; Wolf B; Hort J; Mitchell JR
J Food Sci; 2007 Nov; 72(9):E541-52. PubMed ID: 18034724
[TBL] [Abstract][Full Text] [Related]
16. Method validation for detection and quantification of cocoa butter equivalents in cocoa butter and plain chocolate.
Buchgraber M; Ulberth F; Anklam E
J AOAC Int; 2004; 87(5):1164-72. PubMed ID: 15493674
[TBL] [Abstract][Full Text] [Related]
17. Tracking Structural Changes in Lipid-based Multicomponent Food Materials due to Oil Migration by Microfocus Small-Angle X-ray Scattering.
Reinke SK; Roth SV; Santoro G; Vieira J; Heinrich S; Palzer S
ACS Appl Mater Interfaces; 2015 May; 7(18):9929-36. PubMed ID: 25894460
[TBL] [Abstract][Full Text] [Related]
18. Quantification of milk fat in chocolate fats by triacylglycerol analysis using gas-liquid chromatography.
Buchgraber M; Androni S; Anklam E
J Agric Food Chem; 2007 May; 55(9):3275-83. PubMed ID: 17394333
[TBL] [Abstract][Full Text] [Related]
19. Changes in dark chocolate volatiles during storage.
Nightingale LM; Cadwallader KR; Engeseth NJ
J Agric Food Chem; 2012 May; 60(18):4500-7. PubMed ID: 22482444
[TBL] [Abstract][Full Text] [Related]
20. Effects of Fat Polymorphic Transformation and Nonfat Particle Size Distribution on the Surface Changes of Untempered Model Chocolate, Based on Solid Cocoa Mass.
Zhao H; Young AK; James BJ
J Food Sci; 2018 Apr; 83(4):998-1004. PubMed ID: 29624689
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
