Rheological, Thermal, and Textural Characteristics of White, Milk, Dark, and Ruby Chocolate

被引：0
|
作者：
Zarić, Danica B. [1 ]
Rakin, Marica B. [2 ]
Bulatović, Maja Lj. [2 ]
Dimitrijević, Ivan D. [2 ]
Ostojin, Vanja D. [2 ]
Lončarević, Ivana S. [3 ]
Stožinić, Milica V. [3 ]
机构：
[1] Innovation Centre of the Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, Belgrade,11120, Serbia
[2] Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, Belgrade,11120, Serbia
[3] Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad,21000, Serbia
来源：
Processes | 2024年 / 12卷 / 12期
关键词：
D O I：
10.3390/pr12122810
中图分类号：
学科分类号：
摘要：
引用
下载
收藏
相关论文
共 50 条
  • [31] Dark Chocolate Enhances Multi-focal Electroretinograms Compared to White Chocolate
    Rabin, Jeff C.
    Renteria, Liana
    Minh Nguyen
    Cha, Christopher
    Abebe, Fortuna
    Wastani, Arzoo
    INVESTIGATIVE OPHTHALMOLOGY & VISUAL SCIENCE, 2019, 60 (09)
  • [32] Influence of added extracts of herbs (salvia lavandulifolia, salvia officinalis) and fruits (malpighia glabra) on rheological, textural, and functional (AChE-inhibitory and antioxidant activity) characteristics of dark chocolate
    Zaric, Danica
    Rakin, Marica
    Bulatovic, Maja
    Krunic, Tanja
    Loncarevic, Ivana
    Pajin, Biljana
    Blazevska, Zagorka
    JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2024, 18 (01) : 772 - 782
  • [33] Influence of added extracts of herbs (salvia lavandulifolia, salvia officinalis) and fruits (malpighia glabra) on rheological, textural, and functional (AChE-inhibitory and antioxidant activity) characteristics of dark chocolate
    Danica Zarić
    Marica Rakin
    Maja Bulatović
    Tanja Krunić
    Ivana Lončarević
    Biljana Pajin
    Zagorka Blaževska
    Journal of Food Measurement and Characterization, 2024, 18 : 772 - 782
  • [34] Effect of mulberry molasses microcapsules as a sugar substitute in white chocolate formulation on physicochemical, thermal, textural, and functional properties
    Didar, Zohreh
    JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2023, 17 (02) : 1997 - 2009
  • [35] Effect of mulberry molasses microcapsules as a sugar substitute in white chocolate formulation on physicochemical, thermal, textural, and functional properties
    Zohreh Didar
    Journal of Food Measurement and Characterization, 2023, 17 : 1997 - 2009
  • [36] Effect of manufacturing process on the microstructural and rheological properties of milk chocolate
    Glicerina, Virginia
    Balestra, Federica
    Rosa, Marco Dalla
    Romani, Santina
    JOURNAL OF FOOD ENGINEERING, 2015, 145 : 45 - 50
  • [37] RHEOLOGICAL CHARACTERIZATION OF CHOCOLATE GELIFIED MILK - OPTIMIZATION OF THE TECHNOLOGICAL PARAMETERS
    HAMZACHAFFAI, A
    LAIT, 1990, 70 (02): : 155 - 167
  • [38] The influence of formulation and packaging material on the rheological properties of milk chocolate
    Verde, Alessandra Barros
    Alvim, Izabela Dutra
    Luccas, Valdecir
    Junior, Luis Marangoni
    Alvesa, Rosa Maria Vercelino
    APPLIED FOOD RESEARCH, 2022, 2 (02):
  • [39] Effects of dark tea soup on rheological, thermal and microstructure characteristics of dough
    Wang, Ying
    Li, Zhi Hang
    Liao, Ping
    Lin, Jia Yue
    Huang, Yu Man
    Hu, Kun
    Hu, Yong
    POLYMER BULLETIN, 2024, 81 (06) : 5359 - 5373
  • [40] Effects of dark tea soup on rheological, thermal and microstructure characteristics of dough
    Ying Wang
    Zhi Hang Li
    Ping Liao
    Jia Yue Lin
    Yu Man Huang
    Kun Hu
    Yong Hu
    Polymer Bulletin, 2024, 81 : 5359 - 5373
12345