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Toplam kayıt 6, listelenen: 1-6
Formulating and studying compound chocolate with adding dried grape pomace as a bulking agent
(Springer India, 2021)
The use of dried grape pomace (DGP) as a bulking agent for partly substitution of sugar, milk powder and whey powder in compound chocolate (CC) was investigated. D-optimal mixture design was used to determine the effect ...
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 ...
Using encapsulatedNannochloropsis oculatain white chocolate as coloring agent
(Springer, 2020)
Colored chocolate products have gained importance in recent years. This increases the importance of identifying potential natural colorants for chocolate technology. In this study,Nannochloropsis oculatamicroalgae which ...
Health conscious consumers and sugar confectionery: Present aspects and projections
(Elsevier Science London, 2022)
Background: The number of health conscious consumers is increasing among different socio-economic groups all over the world. The food industry and technology should be able to respond to changes in the expectations and ...
Utilising grape juice processing by-products as bulking and colouring agent in white chocolate
(Wiley, 2022)
In this study, grape pomace (mixture of grape seeds and skins) powder (GPP), obtained from grape processing, was used at different concentrations [10.0 (GPP10), 20.0 (GPP10) and 30.0 (GPP10) g/100 g] in white chocolate ...