相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Phenomenological model for predicting the Conching Degree of chocolate
Camila Gonzalez et al.
JOURNAL OF FOOD ENGINEERING (2021)
Influence of Freeze-Dried Phenolic-Rich Plant Powders on the Bioactive Compounds Profile, Antioxidant Activity and Aroma of Different Types of Chocolates
Dorota Zyzelewicz et al.
MOLECULES (2021)
Sensory impact of three different conching times on white chocolates with spray-dried and freeze-dried acai (Euterpe oleracea)
P. P. C. Augusto et al.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2019)
Applicability of the melanger for chocolate refining and Stephan mixer for conching as small-scale alternative chocolate production techniques
Michael Hinneh et al.
JOURNAL OF FOOD ENGINEERING (2019)
Bioactive Compounds of Strawberry and Blueberry and Their Potential Health Effects Based on Human Intervention Studies: A Brief Overview
Katharina Miller et al.
NUTRIENTS (2019)
Oral somatosensatory acuity is related to particle size perception in chocolate
Scott P. Breen et al.
SCIENTIFIC REPORTS (2019)
Chocolate quality and conching
Omer Said Toker et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)
Development of emotion lexicons to describe chocolate using the Check-All That-Apply (CATA) methodology across Asian and Western groups
Thejani M. Gunaratne et al.
FOOD RESEARCH INTERNATIONAL (2019)
Development of a sensory wheel and lexicon for chocolate
Sara De Pelsmaeker et al.
FOOD RESEARCH INTERNATIONAL (2019)
The impact of grinding intensity on particle properties and rheology of dark chocolate
Harald Rohm et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Impact of sustainability labeling in the perception of sensory quality and purchase intention of chocolate consumers
Adriana Reis de Andrade Silva et al.
JOURNAL OF CLEANER PRODUCTION (2017)
Sensory Profile and Consumer Acceptability of Prebiotic White Chocolate with Sucrose Substitutes and the Addition of Goji Berry (Lycium barbarum)
Janaina Madruga Morais Ferreira et al.
JOURNAL OF FOOD SCIENCE (2017)
Blueberry as a source of bioactive compounds for the treatment of obesity, type 2 diabetes and chronic inflammation
Min Shi et al.
JOURNAL OF FUNCTIONAL FOODS (2017)
Microstructural and rheological characteristics of dark, milk and white chocolate: A comparative study
Virginia Glicerina et al.
JOURNAL OF FOOD ENGINEERING (2016)
Effect of manufacturing process on the microstructural and rheological properties of milk chocolate
Virginia Glicerina et al.
JOURNAL OF FOOD ENGINEERING (2015)
Improvement of process parameters and evaluation of milk chocolates made by the new coarse conching process
Siegfried Bolenz et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2014)
Impact of fat content during grinding on particle size distribution and flow properties of milk chocolate
Siegfried Bolenz et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2013)
EFFECTS OF CONCHING TIME AND INGREDIENTS ON PREFERENCE OF MILK CHOCOLATE
M. Prawira et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2009)
Pre-dried refiner flakes allow very short or even continuous conching of milk chocolate
Siegfried Bolenz et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2007)
Influence of formulation and processing variables on ball mill refining of milk chocolate
Mara Lucisano et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2006)
Fast conching for milk chocolate
S Bolenz et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2003)
A labeled affective magnitude (LAM) scale for assessing food liking/disliking
HG Schutz et al.
JOURNAL OF SENSORY STUDIES (2001)
分享论文
