Fate of Salmonella in dry confectionery raw materials.
- Published in:
- Journal of Applied Microbiology, 2009, v. 106, n. 6, p. 1892, doi. 10.1111/j.1365-2672.2009.04144.x
- By:
- Publication type:
- Article
Works matching DE "CHOCOLATE processing"
Results: 23
1
2
Thermogravimetric characterization of dark and milk chocolates at different processing stages.
- Published in:
- Journal of Thermal Analysis & Calorimetry, 2018, v. 134, n. 1, p. 623, doi. 10.1007/s10973-018-7091-4
- By:
- Publication type:
- Article
3
Application of failure mode and effect analysis and cause and effect analysis and Pareto diagram in conjunction with HACCP to a chocolate-producing industry: a case study of tentative GMO detection at pilot plant scale.
- Published in:
- International Journal of Food Science & Technology, 2007, v. 42, n. 11, p. 1265, doi. 10.1111/j.1365-2621.2006.01304.x
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- Publication type:
- Article
4
Short communication Flow of molten milk chocolate from an efflux viscometer under vibration at various frequencies and displacements.
- Published in:
- International Journal of Food Science & Technology, 2004, v. 39, n. 4, p. 465, doi. 10.1111/j.1365-2621.2004.00805.x
- By:
- Publication type:
- Article
5
The functionality of milk powder and its relationship to chocolate mass processing, in particular the effect of milk powder manufacturing and composition on the physical properties of chocolate masses.
- Published in:
- International Journal of Food Science & Technology, 2003, v. 38, n. 3, p. 325, doi. 10.1046/j.1365-2621.2003.00678.x
- By:
- Publication type:
- Article
6
The production of clusters in milk chocolate.
- Published in:
- International Journal of Food Science & Technology, 2002, v. 37, n. 5, p. 485, doi. 10.1046/j.1365-2621.2002.00605.x
- By:
- Publication type:
- Article
7
State-of-the-Art Chocolate Manufacture: A Review.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2017, v. 16, n. 6, p. 1313, doi. 10.1111/1541-4337.12301
- By:
- Publication type:
- Article
8
DEVELOPING CHEMICAL ENGINEERING ACUMEN THROUGH OPTIMIZATION OF THE CHOCOLATE PROCESS.
- Published in:
- CEE: Chemical Engineering Education, 2021, v. 55, n. 2, p. 97, doi. 10.18260/2-1-370.660-119028
- By:
- Publication type:
- Article
9
Electrospraying and Electrospinning of Chocolate Suspensions.
- Published in:
- Food & Bioprocess Technology, 2012, v. 5, n. 6, p. 2285, doi. 10.1007/s11947-011-0534-6
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- Publication type:
- Article
10
Differences between the content of phenolic compounds in Criollo, Forastero and Trinitario cocoa seed ( Theobroma cacao L.).
- Published in:
- European Food Research & Technology, 2009, v. 229, n. 6, p. 937, doi. 10.1007/s00217-009-1132-y
- By:
- Publication type:
- Article
11
Application of alpha-tocotrienol for detection of palm mid-fraction in dark chocolate formulation.
- Published in:
- European Food Research & Technology, 2008, v. 228, n. 2, p. 163, doi. 10.1007/s00217-008-0919-6
- By:
- Publication type:
- Article
12
Using extra dry milk ingredients for accelerated conching of milk chocolate.
- Published in:
- European Food Research & Technology, 2008, v. 227, n. 6, p. 1677, doi. 10.1007/s00217-008-0893-z
- By:
- Publication type:
- Article
13
Effect of Roasting on Sٍome Physicochemical Properties of Cocoa Beans: An Overview.
- Published in:
- Alexandria Journal of Food Science & Technology, 2019, v. 16, n. 2, p. 1
- By:
- Publication type:
- Article
14
Effects of time and temperature during melanging on the volatile profile of dark chocolate.
- Published in:
- Scientific Reports, 2020, v. 10, n. 1, p. N.PAG, doi. 10.1038/s41598-020-71822-0
- By:
- Publication type:
- Article
15
stress RELIEF.
- Published in:
- Advanced Materials & Processes, 2011, v. 169, n. 8, p. 71
- Publication type:
- Article
16
Use of palm mid-fraction in dark chocolate as base filling centre at different storage temperatures.
- Published in:
- 2000
- By:
- Publication type:
- journal article
17
Application of ISO 22000 in comparison with HACCP on industrial processing of milk chocolate.
- Published in:
- International Food Research Journal, 2013, v. 20, n. 4, p. 1771
- By:
- Publication type:
- Article
18
No Monkeys, No Chocolate.
- Published in:
- 2013
- By:
- Publication type:
- Book Review
19
Clinical benefit and preservation of flavonols in dark chocolate manufacturing.
- Published in:
- Nutrition Reviews, 2008, v. 66, n. 11, p. 630, doi. 10.1111/j.1753-4887.2008.00114.x
- By:
- Publication type:
- Article
20
From South America to Willy Wonka -- a brief outline of the production and composition of chocolate.
- Published in:
- Chemistry in New Zealand (Christchurch), 2018, v. 82, n. 2, p. 71
- By:
- Publication type:
- Article
21
The Effect of Limonene on the Crystallization of Cocoa Butter.
- Published in:
- Journal of the American Oil Chemists' Society (JAOCS), 2012, v. 89, n. 3, p. 437, doi. 10.1007/s11746-011-1934-5
- By:
- Publication type:
- Article
22
Effect of Alcohol in Starch-Thickened Fillings on the Storage Stability of Dark Chocolate Pralines.
- Published in:
- Journal of the American Oil Chemists' Society (JAOCS), 2012, v. 89, n. 3, p. 447, doi. 10.1007/s11746-011-1937-2
- By:
- Publication type:
- Article
23
Bloom Formation on Poorly-Tempered Chocolate and Effects of Seed Addition.
- Published in:
- Journal of the American Oil Chemists' Society (JAOCS), 2010, v. 87, n. 1, p. 19, doi. 10.1007/s11746-009-1473-5
- By:
- Publication type:
- Article