Results 181 to 190 of about 7,584 (201)

Cocoa Butter and Cocoa Butter Equivalents

2001
openaire   +1 more source

Influence of roasting conditions on fatty acid composition and oxidative changes of cocoa butter extracted from cocoa bean of Forastero variety cultivated in Togo

Food Research International, 2014
Dorota Żyżelewicz, Grazyna Budryn, Wiesława Krysiak   +2 more
exaly  

Effect of temperature on recrystallization behavior of cocoa butter

JAOCS, Journal of the American Oil Chemists' Society, 2001
René Peschar, Henk Schenk
exaly  

Influence of enzymatically produced sunflower oil based cocoa butter equivalents on the phase behavior of cocoa butter and quality of dark chocolate

LWT - Food Science and Technology, 2016
Nathalie De Clercq, Mansura Mokbul, Koen Dewettinck   +2 more
exaly  

Cocoa butter and cocoa butter substitute as a lipid carrier of Cuminum cyminum L. essential oil; physicochemical properties, physical stability and controlled release study

Journal of Molecular Liquids, 2020
Mir Khalil Pirouzifard, Hamed Hamishehkar, Sajad Pirsa   +2 more
exaly  

Crystallization kinetics of cocoa butter in the presence of sorbitan esters

Food Chemistry, 2017
Sopark Sonwai, Derick Rousseau
exaly  

Physical properties of tempered mixtures of cocoa butter, CBR and CBS fats

International Journal of Food Science and Technology, 2013
Leda Battestin Quast, Valdecir Luccas, L P Cardoso   +2 more
exaly  

cocoa butter

2007
openaire   +1 more source

Assessment of cocoa ( Theobroma cacao L.) butter content and composition throughout fermentations

Food Research International, 2018
Adrien Servent, Renaud Boulanger, Fabrice Davrieux   +2 more
exaly  

Texture, rheology and fat bloom study of ‘chocolates’ made from cocoa butter equivalent synthesized from illipe butter and palm mid-fraction

LWT - Food Science and Technology, 2018
Adiguna Bahari, Casimir C Akoh
exaly