THE DETERMINATION OF COCOA BUTTER EQUIVALENTS IN CHOCOLATE

被引：56

|

作者：

PADLEY, FB

TIMMS, RE

机构：

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1980年 / 57卷 / 09期

关键词：

D O I：

10.1007/BF02662209

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

收藏

页码：286 / 293

页数：8

相关论文

共 50 条

[21] MELT IN THE MOUTH COCOA BUTTER EQUIVALENTS
MINIFIE, BW
CHEMISTRY IN BRITAIN, 1992, 28 (02) : 120 - 121
[22] Cocoa and Cocoa Butter Substitutes for Chocolate, Chocolate ice cream and couvertures - A Review
Jana, A. H.
Joshi, N. S.
Indian Food Packer, 1996, 50 (04):
[23] Development of a rapid method for the detection of cocoa butter equivalents in mixtures with cocoa butter
Barcarolo, R
Anklam, E
JOURNAL OF AOAC INTERNATIONAL, 2001, 84 (05) : 1485 - 1489
[24] Development of a rapid method for the detection of cocoa butter equivalents in mixtures with cocoa butter
Barcarolo, Robertino
Anklam, Elke
1600, AOAC International (84):
[25] Methodology for the determination of cocoa butter replacements in chocolate by triacylglycerol GC analysis
Minim, VPR
Cecchi, HM
HRC-JOURNAL OF HIGH RESOLUTION CHROMATOGRAPHY, 1999, 22 (05): : 305 - 307
[26] PHYSICAL BEHAVIOUR AND CHEMICAL COMPOSITION OF CHOCOLATE, COCOA BUTTER AND SOME COCOA BUTTER SUBSTITUTES
SOETERS, CJ
FETTE SEIFEN ANSTRICHMITTEL VERBUNDEN MIT DER ZEITSCHRIFT DIE ERNAHRUNGSINDUSTRIE, 1970, 72 (08): : 711 - &
[27] CACAO STANDARDS AND USE OF COCOA BUTTER EQUIVALENTS
SAVEL, WI
MANUFACTURING CONFECTIONER, 1978, 58 (08): : 47 - 49
[28] SUBSTITUTES FOR COCOA-BUTTER IN CHOCOLATE MAKING
BOUSSARD, B
CAFE CACAO THE, 1983, 27 (02): : 152 - 160
[29] THE BLEACHING OF CHOCOLATE RELATING TO POLYMORPHISM OF COCOA BUTTER
SCHLICHTER, J
GARTI, N
SARIG, S
INDUSTRIE ALIMENTARI, 1984, 23 (11): : 871 - 877
[30] Quantification of cocoa butter equivalents in mixtures with cocoa butter by chromatographic methods and multivariate data evaluation
Catherine Simoneau
Markus Lipp
Franz Ulberth
E. Anklam
European Food Research and Technology, 2000, 211 : 147 - 152

← 1 2 3 4 5 →