Works about COCOA butter
Results: 319
Artificial induction of female-to-male sex change in the leopard coral grouper Plectropomus leopardus via intraperitoneal administration of 17α-methyltestosterone and letrozole.
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- Fisheries Science, 2025, v. 91, n. 2, p. 335, doi. 10.1007/s12562-025-01856-8
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- Article
Mangosteen Seed Fat: A Typical 1,3-Distearoyl-Sn-2-Linoleoyl-Glycerol-Rich Fat and Its Effects on Delaying Chocolate Fat Bloom.
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- Foods, 2025, v. 14, n. 4, p. 557, doi. 10.3390/foods14040557
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- Article
Supercritical CO<sub>2</sub> extraction of cupuassu butter from defatted seed residue: Experimental data, mathematical modeling and cost of manufacturing.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2016, v. 97, p. 48, doi. 10.1016/j.fbp.2015.10.004
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- Article
Changes of surface properties of sucrose particles during grinding in a cocoa butter-based suspension and their influence on the macroscopic behavior of the suspension.
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- European Food Research & Technology, 2024, v. 250, n. 9, p. 1, doi. 10.1007/s00217-024-04542-8
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- Article
Vegan and sugar-substituted chocolates: assessing physicochemical characteristics by NMR relaxometry, rheology, and DSC.
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- European Food Research & Technology, 2024, v. 250, n. 4, p. 1219, doi. 10.1007/s00217-023-04457-w
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- Article
Assessment of bioactive compounds and antioxidant capacity of peels and seeds from Mangifera indica L cv Ataulfo waste.
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- European Food Research & Technology, 2023, v. 249, n. 6, p. 1461, doi. 10.1007/s00217-023-04225-w
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- Article
A rheometer-based method to determine the crystal types of cocoa butter in white chocolate.
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- European Food Research & Technology, 2022, v. 248, n. 6, p. 1635, doi. 10.1007/s00217-022-03991-3
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- Article
SINTESA POP FAT MELALUI INTERESTERIFIKASI DAN FRAKSINASI BERBAHAN MINYAK SAWIT DAN OLEIN SUPER TERHIDROGENASI.
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- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2015, v. 26, n. 2, p. 232, doi. 10.6066/jtip.2015.26.2.232
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- Article
Fortification of chocolate using Moringa oleifera extract encapsulated in microemulsions.
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- Oilseeds & Fats, Crops & Lipids (OCL), 2021, v. 28, p. 1, doi. 10.1051/ocl/2021026
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- Article
Pequi: a Brazilian fruit with potential uses for the fat industry.
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- Oilseeds & Fats, Crops & Lipids (OCL), 2017, v. 24, n. 5, p. 1, doi. 10.1051/ocl/2017040
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- Article
Exploring the effects of structure and melting on sweetness in additively manufactured chocolate.
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- Scientific Reports, 2024, v. 14, n. 1, p. 1, doi. 10.1038/s41598-024-58838-6
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- Article
Encapsulation of vegetable organogels for controlled delivery applications.
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- Designed Monomers & Polymers, 2013, v. 16, n. 4, p. 366, doi. 10.1080/15685551.2012.747154
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- Article
A Moderate Zinc Deficiency Does Not Alter Lipid and Fatty Acid Composition in the Liver of Weanling Rats Fed Diets Rich in Cocoa Butter or Safflower Oil.
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- Journal of Nutrition & Metabolism, 2017, p. 1, doi. 10.1155/2017/4798963
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- Article
Physical Properties and Fat Bloom Stability of Compound Chocolates Made with Ternary Fat Blends of Cocoa Butter, 1,3-Dioleoyl-2-stearoyl-triacylglycerolFat, and Lauric-Based Cocoa Butter Substitute.
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- Journal of Oleo Science, 2023, v. 72, n. 12, p. 1073, doi. 10.5650/jos.ess23159
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- Article
Sensory Features of Partially Hydrogenated Oil and Their Connection with Melting and Crystalline Characteristics.
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- Journal of Oleo Science, 2023, v. 72, n. 8, p. 745, doi. 10.5650/jos.ess22406
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- Article
Enzymatic Interesterification of Vegetable Oil: A Review on Physicochemical and Functional Properties, and Its Health Effects.
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- Journal of Oleo Science, 2022, v. 71, n. 12, p. 1697, doi. 10.5650/jos.ess22118
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- Article
Production of Cocoa Butter Substitute via Enzymatic Interesterification of Fully Hydrogenated Palm Kernel Oil, Coconut Oil and Fully Hydrogenated Palm Stearin Blends.
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- Journal of Oleo Science, 2022, v. 71, n. 3, p. 343, doi. 10.5650/jos.ess21277
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- Article
Effects of Low-melting-point Fractions of Cocoa Butter on Rice Bran Wax-corn Oil Mixtures: Thermal, Crystallization and Rheological Properties.
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- Journal of Oleo Science, 2021, v. 70, n. 4, p. 491, doi. 10.5650/jos.ess20250
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- Article
The Effect of Hard Lauric Fats on the Crystallization Behavior of Cocoa Butter Substitute.
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- Journal of Oleo Science, 2020, v. 69, n. 7, p. 659, doi. 10.5650/jos.ess19226
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- Article
Lipase - catalyzed Modification of Rice Bran Oil Solid Fat Fraction.
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- Journal of Oleo Science, 2018, v. 67, n. 10, p. 1299, doi. 10.5650/jos.ess18078
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- Article
The Practice of Co-Production through Biocultural Design: A Case Study among the Bribri People of Costa Rica and Panama.
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- Sustainability (2071-1050), 2020, v. 12, n. 17, p. 7120, doi. 10.3390/su12177120
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- Article
Chocolate coverage based on two Ecuadorian varieties CCN51 and Super Tree in the province of Pastaza, Ecuador.
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- Estudios Sociales: Revista de Alimentación Contemporánea y Desarrollo Regional, 2022, v. 32, n. 60, p. 1, doi. 10.24836/es.v32i60.1248
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- Article
Cocoa butter equivalent from Kpangnan butter and Pequi oil.
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- Journal of the American Oil Chemists' Society (JAOCS), 2022, v. 99, n. 9, p. 739, doi. 10.1002/aocs.12630
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- Article
Application of seed oils and its bioactive compounds in sunscreen formulations.
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- Journal of the American Oil Chemists' Society (JAOCS), 2021, v. 98, n. 7, p. 713, doi. 10.1002/aocs.12491
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- Article
Cocoa Butter Alternatives from Enzymatic Interesterification of Palm Kernel Stearin, Coconut Oil, and Fully Hydrogenated Palm Stearin Blends.
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- Journal of the American Oil Chemists' Society (JAOCS), 2021, v. 98, n. 1, p. 53, doi. 10.1002/aocs.12434
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- Article
Characterizing Lecithin Interactions in Chocolate Using Interfacial Properties and Rheology.
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- Journal of the American Oil Chemists' Society (JAOCS), 2020, v. 97, n. 12, p. 1309, doi. 10.1002/aocs.12419
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- Article
Novel Cocoa Butter Equivalent from Microalgal Butters.
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- Journal of the American Oil Chemists' Society (JAOCS), 2020, v. 97, n. 10, p. 1095, doi. 10.1002/aocs.12408
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- Article
Accelerated Fat Bloom in Chocolate Model Systems: Replacement of Cocoa Powder with Sugar Particles and the Effects of Lecithin.
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- Journal of the American Oil Chemists' Society (JAOCS), 2020, v. 97, n. 4, p. 377, doi. 10.1002/aocs.12345
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- Article
Crystallization of Cocoa Butter in Cocoa Powder.
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- Journal of the American Oil Chemists' Society (JAOCS), 2019, v. 96, n. 8, p. 911, doi. 10.1002/aocs.12247
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- Article
Physical Chemical Properties of Shea/Cocoa Butter Blends and their Potential for Chocolate Manufacture.
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- Journal of the American Oil Chemists' Society (JAOCS), 2019, v. 96, n. 3, p. 239, doi. 10.1002/aocs.12189
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- Article
Algal Butter, a Novel Cocoa Butter Equivalent: Chemical Composition, Physical Properties, and Functionality in Chocolate.
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- Journal of the American Oil Chemists' Society (JAOCS), 2018, v. 95, n. 10, p. 1239, doi. 10.1002/aocs.12127
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- Article
Characterization of Sunflower Stearin‐Based Confectionary Fats in Bulk and in Compound Coatings.
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- Journal of the American Oil Chemists' Society (JAOCS), 2018, v. 95, n. 9, p. 1139, doi. 10.1002/aocs.12126
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- Article
Synthesis of a Cocoa Butter Equivalent by Enzymatic Interesterification of Illipe Butter and Palm Midfraction.
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- Journal of the American Oil Chemists' Society (JAOCS), 2018, v. 95, n. 5, p. 547, doi. 10.1002/aocs.12083
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- Article
Production of High-Melting Symmetrical Monounsaturated Triacylglycerol-Rich Fats from Mango Kernel Fat by Acetone Fractionation.
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- Journal of the American Oil Chemists' Society (JAOCS), 2017, v. 94, n. 2, p. 201, doi. 10.1007/s11746-016-2929-z
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- Article
Cocoa Butter Substitute (CBS) Produced from Palm Mid-fraction/Palm Kernel Oil/Palm Stearin for Confectionery Fillings.
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- Journal of the American Oil Chemists' Society (JAOCS), 2017, v. 94, n. 2, p. 235, doi. 10.1007/s11746-016-2940-4
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- Article
Blending of Palm Mid-Fraction, Refined Bleached Deodorized Palm Kernel Oil or Palm Stearin for Cocoa Butter Alternative.
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- Journal of the American Oil Chemists' Society (JAOCS), 2016, v. 93, n. 10, p. 1415, doi. 10.1007/s11746-016-2880-z
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- Article
Influence of Brazilian Geographic Region and Organic Agriculture on the Composition and Crystallization Properties of Cocoa Butter.
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- Journal of the American Oil Chemists' Society (JAOCS), 2015, v. 92, n. 11/12, p. 1579, doi. 10.1007/s11746-015-2728-y
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- Article
Effects of Sorbitan Monostearate and Monooleate on the Crystallization and Consistency Behaviors of Cocoa Butter.
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- Journal of the American Oil Chemists' Society (JAOCS), 2014, v. 91, n. 7, p. 1111, doi. 10.1007/s11746-014-2469-3
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- Article
Enzymatic Production of Cocoa Butter Equivalents High in 1-Palmitoyl-2-oleoyl-3-stearin in Continuous Packed Bed Reactors.
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- Journal of the American Oil Chemists' Society (JAOCS), 2014, v. 91, n. 5, p. 747, doi. 10.1007/s11746-014-2412-7
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- Article
Physical Properties of Chocolate with Addition of Cocoa Butter Equivalent of Moderate Hardness.
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- Journal of the American Oil Chemists' Society (JAOCS), 2014, v. 91, n. 1, p. 39, doi. 10.1007/s11746-013-2357-2
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- Article
Negative Pressure Induced Cavity Formation During Cocoa Butter Crystallization.
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- Journal of the American Oil Chemists' Society (JAOCS), 2013, v. 90, n. 10, p. 1509, doi. 10.1007/s11746-013-2294-0
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- Article
Rapid Assessment of Quality Parameters in Cocoa Butter Using ATR-MIR Spectroscopy and Multivariate Analysis.
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- Journal of the American Oil Chemists' Society (JAOCS), 2013, v. 90, n. 4, p. 475, doi. 10.1007/s11746-012-2193-9
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- Article
The Effect of Limonene on the Crystallization of Cocoa Butter.
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- Journal of the American Oil Chemists' Society (JAOCS), 2012, v. 89, n. 3, p. 437, doi. 10.1007/s11746-011-1934-5
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- Article
Physical Properties of Cocoa Butter/Vegetable Oil Blends Crystallized in a Scraped Surface Heat Exchanger.
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- Journal of the American Oil Chemists' Society (JAOCS), 2012, v. 89, n. 2, p. 199, doi. 10.1007/s11746-011-1904-y
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- Article
Influence of Soft Cocoa Butter Equivalents on Color and Other Physical Attributes of Chocolate.
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- Journal of the American Oil Chemists' Society (JAOCS), 2011, v. 88, n. 7, p. 937, doi. 10.1007/s11746-011-1763-6
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- Article
Blooming in Cocoa Butter Substitutes Based Compound Chocolate: Investigations on Composition, Morphology and Melting Behavior.
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- Journal of the American Oil Chemists' Society (JAOCS), 2010, v. 87, n. 10, p. 1137, doi. 10.1007/s11746-010-1604-z
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- Article
Performance of a Cocoa Butter-Like Fat Enzymatically Produced from Olive Pomace Oil as a Partial Cocoa Butter Replacer.
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- Journal of the American Oil Chemists' Society (JAOCS), 2010, v. 87, n. 9, p. 1013, doi. 10.1007/s11746-010-1585-y
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- Article
A Method to Qualify and Quantify the Crystalline State of Cocoa Butter in Industrial Chocolate.
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- Journal of the American Oil Chemists' Society (JAOCS), 2010, v. 87, n. 3, p. 239, doi. 10.1007/s11746-009-1498-9
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- Article
Bloom Formation on Poorly-Tempered Chocolate and Effects of Seed Addition.
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- Journal of the American Oil Chemists' Society (JAOCS), 2010, v. 87, n. 1, p. 19, doi. 10.1007/s11746-009-1473-5
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- Article
In-Situ X-Ray Studies of Cocoa Butter Droplets Undergoing Simulated Spray Freezing.
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- Journal of the American Oil Chemists' Society (JAOCS), 2009, v. 86, n. 3, p. 215, doi. 10.1007/s11746-009-1349-8
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- Article