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Toplam kayıt 4, listelenen: 1-4
Chocolate quality and conching
(Elsevier Science London, 2019)
Background: Conching is the processing step in which chocolate is subjected to long-term heat treatment, mechanical forces and addition of fat and emulsifiers. There is an important relationship between the chocolate flavour ...
Chocolate aroma: Factors, importance and analysis
(Elsevier Science London, 2020)
Background: The quality and value of chocolate are related to its unique and fascinating flavor arisen from volatile and non-volatile compounds present in the product. The particular chocolate aroma is dependent on various ...
Chocolate flow behavior: Composition and process effects
(Taylor & Francis Inc, 2021)
Chocolate is a non-Newtonian substance, and such substance has different viscosities at different shear rates. Rheological evaluations have become indispensable instruments for characterizing final chocolate, forecasting ...
Pre-crystallization process in chocolate: Mechanism, importance and novel aspects
(Elsevier Sci Ltd, 2020)
Pre-crystallization is an important step in the production of chocolate, which is defined as tempering of cocoa butter through primary and secondary nucleation. The goal of tempering is to obtain a sufficient amount of ...