Effect of Alcohol in Starch-Thickened Fillings on the Storage Stability of Dark Chocolate Pralines
Author:
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference21 articles.
1. Böhme B, Schneider Y, Leiteritz L, Rohm H (2011) Tailoring alcoholic fillings for praline production with one-shot depositors. LWT–Food Sci Technol 44:1261–1265
2. Kinta Y, Hartel RW (2010) Bloom formation on poorly-tempered chocolate and effects of seed addition. J Am Oil Chem Soc 87:19–27
3. Ghosh V, Ziegler GR, Anantheswaran RC (2002) Fat, moisture and ethanol migration through chocolates and confectionary coatings. Crit Rev Food Sci Nutr 42:583–626
4. Labuza TP, Hyman CR (1998) Moisture migration and control in multi-domain foods. Trends Food Sci Technol 9:47–55
5. Nöbel S, Böhme B, Schneider Y, Rohm H (2009) Technofunctional barrier layers for preventing fat bloom in triple-shot-pralines. Food Res Int 42:69–75
Cited by 4 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Alcohol in praline fillings influences the water migration within the surrounding chocolate shell;Journal of Food Engineering;2022-02
2. The impact of grinding intensity on particle properties and rheology of dark chocolate;LWT;2018-06
3. Processing- and product-related causes for food waste and implications for the food supply chain;Waste Management;2017-03
4. Physical and sensory properties of chocolate made with lecithin of different origin;European Journal of Lipid Science and Technology;2016-10-17
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3