Pre-crystallization processing of dark chocolate: Effect on fat crystal structure and product properties

effect on fat crystal structure and product properties
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Author
Svanberg, Lina L.E.
Date
2012
Type
    Doctoral Thesis
Rights / license
In Copyright - Non-Commercial Use Permitted
Permanent link
https://doi.org/10.3929/ethz-a-007599212
Publication status
published
External links
Search print copy at ETH Library
Contributors
Examiner: Windhab, Erich J.
Examiner: Ahrné, Lilia
Journal / series
Food process engineering
Volume
47
Publisher
ETH
Subject
SENSORISCHE LEBENSMITTELEIGENSCHAFTEN (HUMANERNÄHRUNG); EDIBLE OILS + EDIBLE FATS + DIETRY FATS (FOOD AND NUTRITION); CHOCOLATE + CHOCOLATE TECHNOLOGY + CHOCOLATE INDUSTRY (FOOD INDUSTRY); PHYSIKALISCHE LEBENSMITTELEIGENSCHAFTEN (HUMANERNÄHRUNG); SCHOKOLADE + SCHOKOLADENTECHNOLOGIE + SCHOKOLADENINDUSTRIE (LEBENSMITTELINDUSTRIE); KAKAOBUTTER (LEBENSMITTELINDUSTRIE); KRISTALLISATION UND KRISTALLISATOREN (VERFAHRENSTECHNIK); SENSORY FOOD CHARACTERISTICS (HUMAN NUTRITION); COCOA BUTTER (FOOD INDUSTRY); NUCLEATION (CRYSTALLOGRAPHY); KEIMBILDUNG (KRISTALLOGRAPHIE); SPEISEÖLE + SPEISEFETTE + NAHRUNGSFETTE (LEBENSMITTEL UND ERNÄHRUNG); CRYSTALLIZATION AND CRYSTALLIZERS (PROCESS ENGINEERING); PHYSICAL FOOD CHARACTERISTICS (HUMAN NUTRITION)
Organisational unit
02070 - Dep. Gesundheitswiss. und Technologie / Dep. of Health Sciences and Technology  
03345 - Windhab, Erich Josef (emeritus) / Windhab, Erich Josef (emeritus)  
Notes
Diss., Eidgenössische Technische Hochschule ETH Zürich, Nr. 20347, 2012.
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