Novel Processed Microstructure for Tailored Rheology and Perception Characteristics of Chocolate Confectionery Systems

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Author
Strähl, Patrick
Date
2014
Type
    Doctoral Thesis
Rights / license
In Copyright - Non-Commercial Use Permitted
Permanent link
https://doi.org/10.3929/ethz-a-010192594
Publication status
published
External links
Search print copy at ETH Library
Contributors
Examiner: Windhab, Erich J.
Examiner: Braun, P.
Publisher
ETH-Zürich
Subject
EDIBLE OILS + EDIBLE FATS + DIETRY FATS (FOOD AND NUTRITION); COCOA BUTTER (FOOD INDUSTRY); CHOCOLATE + CHOCOLATE TECHNOLOGY + CHOCOLATE INDUSTRY (FOOD INDUSTRY); FOOD STATE + FOOD SHAPE + FOOD STRUCTURE (FOOD INDUSTRY); KALORIENARME NAHRUNGSMITTEL (LEBENSMITTELINDUSTRIE); LOW-CALORIE FOODS (FOOD INDUSTRY); LEBENSMITTEL-ZUSTAND UND -FORM (LEBENSMITTELINDUSTRIE); LEBENSMITTEL-RHEOLOGIE (LEBENSMITTELINDUSTRIE); SCHOKOLADE + SCHOKOLADENTECHNOLOGIE + SCHOKOLADENINDUSTRIE (LEBENSMITTELINDUSTRIE); KAKAOBUTTER (LEBENSMITTELINDUSTRIE); SPEISEÖLE + SPEISEFETTE + NAHRUNGSFETTE (LEBENSMITTEL UND ERNÄHRUNG); FOOD RHEOLOGY (FOOD INDUSTRY); LEBENSMITTEL-TEXTUR (HUMANERNÄHRUNG); FOOD TEXTURE (HUMAN NUTRITION)
Organisational unit
02070 - Dep. Gesundheitswiss. und Technologie / Dep. of Health Sciences and Technology
03345 - Windhab, Erich Josef (emeritus) / Windhab, Erich Josef (emeritus)  
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