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Research Documents: Processing

  • Erukainure, O.L., Egagah, T.I., Bolaji, P.T., Ajiboye, A.J. Development and quality assessment of date chocolate products. American Journal of Food Technology, vol. 5, p. 324-330, 2010.

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  • Lee, S., Biresaw, G., Kinney, M.P., Inglett, G.E. Effect of cocoa butter replacement with a β-glucan-rich hydrocolloid (C-trim30) on the rheological and tribological properties of chocolates. Journal Science Food Agriculture, vol. 89, p. 163-167, 2009.

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  • Bécu, M., Fonoll, J.R., Hospied, E., Liégeois, S., (2), Haut, B., Debaste, F. Study of the rheological behavior of chocolate and Margarine. Biotechnology Agronomy Society Environment, vol. 14 (S2-Abstracts), p. 537-538, 2010.

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  • Svanberg, L., Ahrné, L., Lorén, N., Windhab, E. Effect of sugar, cocoa particles and lecithin on cocoa butter crystallisation in seeded and non-seeded chocolate model systems. Jour. Food Engineering, vol. 104, p. 70-80, 2011.

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  • Quast, L.B., Luccas, V. Kieckbusch, T. G. Physical properties of pre-crystallized mixtures of cocoa butter and cupuassu fat. Grasas y Aceites, vol. 62, p. 62-67, 2011.

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  • Hurst, W.J., Krake, S.H., Bergmeier, S.C., Payne, M.J., Miller, K.B., Stuart, D.A. Impact of fermentation, drying, roasting and Dutch processing on flavan-3-ol stereochemistry in cacao beans and cocoa ingredients.Chem. Cent. J., Sep 14; 5 (1):53, 2011. [Epub ahead of print].

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  • Zarić, D. B., Pajin, B.S., Rakin, M.B., Seres, Z.I.,; Dokic, L.P., Tomic, J.M. Effect of soya milk on nutritive, antioxidative, reological and textural properties of chocolate produced in a ball mill. Hemijska Industrija, vol. 65, p. 563-573, 2011, (Serbian with English Abstract).

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  • Ribeiro, A. P. B. ; Corrêa Basso, R. ; Gonçalves, L. A.G. ; Gioielli, L. A. ; Oliveira dos Santos, A. ; Pavie Cardoso, L. ; Guenter Kieckbusch, T. Physicochemical properties of Brazilian cocoa butter and industrial blends. Part II Microstructure, polymorphic behavior and crystallization characteristics. Grasas y Aceites, vol. 63, p. 89-99, 2012.

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  • Ribeiro, A. P. B. ; Claro da Silva, R. ; Gioielli, L. A. ; de Almeida Gonçalves, M. I.; Grimaldi, R. ; Gonçalves, L.A.G. ; Guenter Kieckbusch, T. Physico-chemical properties of Brazilian cocoa butter and industrial blends. Part I Chemical composition, solid fat content and consistency. Grasas y Aceites, vol. 63, p. 79-88, 2012.

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  • Pajin, B., Zarić, D., Dokić, L., Šereš, Z., Šoronja-Simović, D., Omorjan, R., Lončarević, I. Influence of emulsifiers on the optimization of processing parameters of refining milk chocolate in the ball mill. Acta Periodica Technologica, vol. 2011, Issue 42, p. 101-110, 2011.

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