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There are 13703 results for: content related to: Physical properties of tempered mixtures of cocoa butter, CBR and CBS fats

  1. Effects of fat replacement and fibre addition on the texture, sensory acceptance and structure of sucrose-free chocolate

    International Journal of Food Science & Technology

    Volume 50, Issue 6, June 2015, Pages: 1413–1420, Natália V. Rezende, Marta T. Benassi, Fernanda Z. Vissotto, Pedro P. C. Augusto and Maria V. E. Grossmann

    Version of Record online : 3 APR 2015, DOI: 10.1111/ijfs.12791

  2. Effects of external shear forces on crystallisation kinetics of model fat blends

    International Journal of Food Science & Technology

    Volume 50, Issue 10, October 2015, Pages: 2255–2263, Xun Shi and Farnaz Maleky

    Version of Record online : 30 JUL 2015, DOI: 10.1111/ijfs.12878

  3. Physicochemical properties and antioxidant activity of a synthetic cocoa butter equivalent obtained through modification of mango seed oil

    International Journal of Food Science & Technology

    Volume 48, Issue 7, July 2013, Pages: 1549–1555, Elham Momeny, Nazanin Vafaei and Nazaruddin Ramli

    Version of Record online : 25 MAR 2013, DOI: 10.1111/ijfs.12125

  4. Impact of amorphous and crystalline lactose on milk chocolate properties

    International Journal of Food Science & Technology

    Volume 49, Issue 7, July 2014, Pages: 1644–1653, Siegfried Bolenz, Josefine Römisch and Thorsten Wenker

    Version of Record online : 30 DEC 2013, DOI: 10.1111/ijfs.12469

  5. Evaluation of the effect of processing on cocoa polyphenols: antiradical activity, anthocyanins and procyanidins profiling from raw beans to chocolate

    International Journal of Food Science & Technology

    Volume 50, Issue 3, March 2015, Pages: 840–848, Matteo Bordiga, Monica Locatelli, Fabiano Travaglia, Jean Daniel Coïsson, Giuseppe Mazza and Marco Arlorio

    Version of Record online : 17 JAN 2015, DOI: 10.1111/ijfs.12760

  6. Ability of crystal promoters to delay fat bloom development in heat-resistant compound chocolate with or without the presence of crystal inhibitor

    International Journal of Food Science & Technology

    Volume 52, Issue 11, November 2017, Pages: 2343–2351, Czarina Kristine Rosales, Suntaree Suwonsichon and Utai Klinkesorn

    Version of Record online : 17 JUL 2017, DOI: 10.1111/ijfs.13517

  7. Effect of cocoa in diabetes: the potential of the pancreas and liver as key target organs, more than an antioxidant effect?

    International Journal of Food Science & Technology

    Volume 51, Issue 4, April 2016, Pages: 829–841, Duane D. Mellor and Nenad Naumovski

    Version of Record online : 16 FEB 2016, DOI: 10.1111/ijfs.13075

  8. Bittersweet chocolates containing prebiotic and sweetened with stevia (Stevia rebaudiana Bertoni) with different Rebaudioside A contents: multiple time–intensity analysis and physicochemical characteristics

    International Journal of Food Science & Technology

    Volume 52, Issue 8, August 2017, Pages: 1731–1738, Bruna Marcacini Azevedo, Janaína Madruga Morais-Ferreira, Valdecir Luccas and Helena Maria André Bolini

    Version of Record online : 15 MAY 2017, DOI: 10.1111/ijfs.13470

  9. Effect of emulsifier type on physicochemical properties of water-in-oil emulsions for confectionery applications

    International Journal of Food Science & Technology

    Volume 51, Issue 4, April 2016, Pages: 1026–1033, Juan Camilo Mazo Rivas, Yvonne Schneider and Harald Rohm

    Version of Record online : 19 FEB 2016, DOI: 10.1111/ijfs.13063

  10. Optimisation of processing conditions and rheological properties using stephan mixer as conche in small-scale chocolate processing

    International Journal of Food Science & Technology

    Volume 49, Issue 3, March 2014, Pages: 740–746, Roger P. Aidoo, Nathalie De Clercq, Emmanuel O. Afoakwa and Koen Dewettinck

    Version of Record online : 14 OCT 2013, DOI: 10.1111/ijfs.12360

  11. Puff pastry and trends in fat reduction: an update

    International Journal of Food Science & Technology

    Volume 50, Issue 5, May 2015, Pages: 1065–1075, Kanchana S. Wickramarachchi, Mike J. Sissons and Stanley P. Cauvain

    Version of Record online : 10 FEB 2015, DOI: 10.1111/ijfs.12754

  12. Isosweetness concentrations of sucrose and high-intensity sweeteners and antioxidant activity in white chocolate with functional properties

    International Journal of Food Science & Technology

    Volume 51, Issue 9, September 2016, Pages: 2114–2122, Janaína Madruga Morais Ferreira, Bruna Marcacini Azevedo, Fernanda Guimarães Drummond e Silva, Valdecir Luccas and Helena Maria André Bolini

    Version of Record online : 12 JUL 2016, DOI: 10.1111/ijfs.13190

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    Functionality of inulin and polydextrose as sucrose replacers in sugar-free dark chocolate manufacture – effect of fat content and bulk mixture concentration on rheological, mechanical and melting properties

    International Journal of Food Science & Technology

    Volume 52, Issue 1, January 2017, Pages: 282–290, Roger Philip Aidoo, Emelia Appah, Davy Van Dewalle, Emmanuel Ohene Afoakwa and Koen Dewettinck

    Version of Record online : 3 NOV 2016, DOI: 10.1111/ijfs.13281

  14. Combined use of cocoa dietary fibre and steviol glycosides in low-calorie muffins production

    International Journal of Food Science & Technology

    Volume 52, Issue 4, April 2017, Pages: 944–953, Sabina Karp, Jarosław Wyrwisz, Marcin Andrzej Kurek and Agnieszka Wierzbicka

    Version of Record online : 15 FEB 2017, DOI: 10.1111/ijfs.13358

  15. Hypotensive, hypoglycaemic and hypolipidaemic effects of bioactive compounds from microalgae and marine micro-organisms

    International Journal of Food Science & Technology

    Volume 50, Issue 8, August 2015, Pages: 1705–1717, Chao Zhao, Yijing Wu, Chengfeng Yang, Bin Liu and Yifan Huang

    Version of Record online : 20 JUN 2015, DOI: 10.1111/ijfs.12860

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    Wheat starch production, structure, functionality and applications—a review

    International Journal of Food Science & Technology

    Volume 52, Issue 1, January 2017, Pages: 38–58, Khetan Shevkani, Narpinder Singh, Ritika Bajaj and Amritpal Kaur

    Version of Record online : 24 NOV 2016, DOI: 10.1111/ijfs.13266

  17. Subacute oral toxicity of cocoa tea (Camellia ptilophylla) water extract in SD rats

    International Journal of Food Science & Technology

    Volume 50, Issue 11, November 2015, Pages: 2391–2401, Kaikai Li, Xuelin Zhou, Xiaorong Yang, Xianggang Shi, Xiaohong Song, Chuangxing Ye and Chun Hay Ko

    Version of Record online : 31 JUL 2015, DOI: 10.1111/ijfs.12905

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    Cereal processing and glycaemic response

    International Journal of Food Science & Technology

    Volume 52, Issue 1, January 2017, Pages: 22–37, Peter A. Sopade

    Version of Record online : 24 NOV 2016, DOI: 10.1111/ijfs.13237

  19. Preventing constipation: a review of the laxative potential of food ingredients

    International Journal of Food Science & Technology

    Volume 48, Issue 3, March 2013, Pages: 445–467, Pierre Gélinas

    Version of Record online : 16 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03207.x

  20. A review of methods used for investigation of protein–phenolic compound interactions

    International Journal of Food Science & Technology

    Volume 52, Issue 3, March 2017, Pages: 573–585, Jaroslaw Czubinski and Krzysztof Dwiecki

    Version of Record online : 29 DEC 2016, DOI: 10.1111/ijfs.13339