Works about COCOA butter

Results: 329

Effects of supercritical carbon dioxide‐ethanol cocoa butter addition in cocoa butter‐based salad dressings.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2025, v. 102, n. 4, p. 823, doi. 10.1002/aocs.12929

By:

Hussain, Norhayati;
Maarof, Syahida;
Mohamad, Roiaini;
Rajentran, Komati;
Umar, Nasiru Bilkisu

Publication type:

Article

"Powdered" lipases as industrial catalysts: Production of Interesterified, structured lipids.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2025, v. 102, n. 4, p. 701, doi. 10.1002/aocs.12918

By:

Suganuma, Tomomi;
Kataoka, Yutaro;
Uehara, Hidetaka

Publication type:

Article

Enhancing surface properties with coconut oil/cocoa butter/chia seed/titanium dioxide: Innovations in water‐based coating technologies.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2025, v. 102, n. 3, p. 533, doi. 10.1002/aocs.12903

By:

Öztürk, Nazlıcan;
Şahin, Fatma İrem;
Acaralı, Nil

Publication type:

Article

Physical properties of bloom‐resistant chocolate using palm‐based no‐trans cocoa butter replacers.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2025, v. 102, n. 2, p. 311, doi. 10.1002/aocs.12888

By:

Fukami, Yojiro;
Iwaoka, Eiji;
Kuriyama, Masamitsu;
Sato, Kiyotaka

Publication type:

Article

Chemical compositions and crystallization characteristics of SOS‐rich fats.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2024, v. 101, n. 11, p. 1267, doi. 10.1002/aocs.12832

By:

Hou, Xueying;
Gao, Ziwei;
Elbarbary, Abdelaziz;
Jin, Jun

Publication type:

Article

Development of symmetric monounsaturated triacylglycerols by Rhodosporidium toruloides cell factory for cocoa butter equivalent.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2024, v. 101, n. 9, p. 851, doi. 10.1002/aocs.12836

By:

Yang, Hang;
Lu, Shuling;
Sun, Chaofan;
Liu, Xiaoxue;
Zhang, Linshang;
Cheong, Lingzhi;
Bi, Yanlan

Publication type:

Article

Formation mechanisms of molecular compound in saturated‐unsaturated mixed‐acid triacylglycerols mixture systems and its edible applications.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2024, v. 101, n. 1, p. 79, doi. 10.1002/aocs.12776

By:

Bayés‐García, Laura;
Sato, Kiyotaka;
Zhang, Lu;
Yoshikawa, Shinichi;
Kaneko, Fumitoshi;
Yamamoto, Yoshinori;
Watanabe, Shimpei;
Taguchi, Ken

Publication type:

Article

Rapid and economic method to measure chocolate viscosity.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2024, v. 101, n. 1, p. 59, doi. 10.1002/aocs.12716

By:

Monteiro, Luciana;
Cooney, Joseph;
Martini, Silvana

Publication type:

Article

Calculation of the solid fat content of vegetable fats using the Hildebrand equation.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2023, v. 100, n. 12, p. 929, doi. 10.1002/aocs.12724

By:

Schaink, Hermanus Martinus

Publication type:

Article

Crystallization and polymorphic behaviors of cocoa butter alternatives: A review.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2023, v. 100, n. 10, p. 759, doi. 10.1002/aocs.12730

By:

Ramos Ramos, María Regina;
García Londoño, Víctor Alonso;
Borroni, Virginia;
Candal, Roberto Jorge;
Herrera, María Lidia

Publication type:

Article

Fluidized bed roasting modifying the microstructure of cocoa nibs and improving cocoa butter quality.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2023, v. 100, n. 10, p. 815, doi. 10.1002/aocs.12696

By:

Peña‐Correa, Ruth Fabiola;
Mogol, Burçe Ataç;
Fogliano, Vincenzo

Publication type:

Article

Crystallization behavior of milk fat, palm oil, palm kernel oil, and cocoa butter with and without the addition of cannabidiol.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2023, v. 100, n. 3, p. 225, doi. 10.1002/aocs.12667

By:

Cooney, Joseph;
Hilton, Isaac;
Marsh, Melissa;
Jones, Annalisa;
Martini, Silvana

Publication type:

Article

Cocoa butter equivalent from Kpangnan butter and Pequi oil.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2022, v. 99, n. 9, p. 739, doi. 10.1002/aocs.12630

By:

Ghazani, Saeed M.;
Guedes, Andréa Madalena Maciel;
Antoniassi, Rosemar;
Chiu, Ming Chih;
Marangoni, Alejandro G.

Publication type:

Article

Application of seed oils and its bioactive compounds in sunscreen formulations.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2021, v. 98, n. 7, p. 713, doi. 10.1002/aocs.12491

By:

Chu, Chee Chin;
Nyam, Kar Lin

Publication type:

Article

Cocoa Butter Alternatives from Enzymatic Interesterification of Palm Kernel Stearin, Coconut Oil, and Fully Hydrogenated Palm Stearin Blends.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2021, v. 98, n. 1, p. 53, doi. 10.1002/aocs.12434

By:

Ornla‐ied, Pimwalan;
Tan, Chin Ping;
Wang, Yong;
Sonwai, Sopark

Publication type:

Article

Characterizing Lecithin Interactions in Chocolate Using Interfacial Properties and Rheology.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2020, v. 97, n. 12, p. 1309, doi. 10.1002/aocs.12419

By:

Caparosa, Monica H.;
Hartel, Richard W.

Publication type:

Article

Novel Cocoa Butter Equivalent from Microalgal Butters.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2020, v. 97, n. 10, p. 1095, doi. 10.1002/aocs.12408

By:

Ghazani, Saeed M.;
Marangoni, Alejandro G.

Publication type:

Article

Accelerated Fat Bloom in Chocolate Model Systems: Replacement of Cocoa Powder with Sugar Particles and the Effects of Lecithin.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2020, v. 97, n. 4, p. 377, doi. 10.1002/aocs.12345

By:

Jin, Jiayang;
Hartel, Richard W.

Publication type:

Article

Crystallization of Cocoa Butter in Cocoa Powder.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2019, v. 96, n. 8, p. 911, doi. 10.1002/aocs.12247

By:

Palmieri, Paige A.;
Hartel, Richard W.

Publication type:

Article

Physical Chemical Properties of Shea/Cocoa Butter Blends and their Potential for Chocolate Manufacture.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2019, v. 96, n. 3, p. 239, doi. 10.1002/aocs.12189

By:

Rodriguez‐Negrette, Ana Carolina;
Huck‐Iriart, Cristián;
Herrera, María Lidia

Publication type:

Article

Algal Butter, a Novel Cocoa Butter Equivalent: Chemical Composition, Physical Properties, and Functionality in Chocolate.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2018, v. 95, n. 10, p. 1239, doi. 10.1002/aocs.12127

By:

Ghazani, Saeed M.;
Zou, Long;
Rakitsky, Walter G.;
Marangoni, Alejandro G.

Publication type:

Article

Characterization of Sunflower Stearin‐Based Confectionary Fats in Bulk and in Compound Coatings.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2018, v. 95, n. 9, p. 1139, doi. 10.1002/aocs.12126

By:

Bootello, Miguel A.;
Chong, Peng Siong;
Máñez, Ángel;
Garcés, Rafael;
Martínez‐Force, Enrique;
Salas, Joaquín J.

Publication type:

Article

Synthesis of a Cocoa Butter Equivalent by Enzymatic Interesterification of Illipe Butter and Palm Midfraction.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2018, v. 95, n. 5, p. 547, doi. 10.1002/aocs.12083

By:

Bahari, Adiguna;
Akoh, Casimir C.

Publication type:

Article

Production of High-Melting Symmetrical Monounsaturated Triacylglycerol-Rich Fats from Mango Kernel Fat by Acetone Fractionation.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2017, v. 94, n. 2, p. 201, doi. 10.1007/s11746-016-2929-z

By:

Jin, Jun;
Mu, Hongyan;
Wang, Yue;
Pembe, Warda;
Liu, Yijun;
Huang, Jianhua;
Jin, Qingzhe;
Wang, Xingguo

Publication type:

Article

Cocoa Butter Substitute (CBS) Produced from Palm Mid-fraction/Palm Kernel Oil/Palm Stearin for Confectionery Fillings.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2017, v. 94, n. 2, p. 235, doi. 10.1007/s11746-016-2940-4

By:

Biswas, Nirupam;
Cheow, Yuen Lin;
Tan, Chin Ping;
Kanagaratnam, Sivaruby;
Siow, Lee Fong

Publication type:

Article

Blending of Palm Mid-Fraction, Refined Bleached Deodorized Palm Kernel Oil or Palm Stearin for Cocoa Butter Alternative.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2016, v. 93, n. 10, p. 1415, doi. 10.1007/s11746-016-2880-z

By:

Biswas, N.;
Cheow, Y. L.;
Tan, C. P.;
Siow, L. F.

Publication type:

Article

Influence of Brazilian Geographic Region and Organic Agriculture on the Composition and Crystallization Properties of Cocoa Butter.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2015, v. 92, n. 11/12, p. 1579, doi. 10.1007/s11746-015-2728-y

By:

Vieira, Luana Reis;
Efraim, Priscilla;
Van de Walle, Davy;
De Clercq, Nathalie;
Dewettinck, Koen

Publication type:

Article

Effects of Sorbitan Monostearate and Monooleate on the Crystallization and Consistency Behaviors of Cocoa Butter.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2014, v. 91, n. 7, p. 1111, doi. 10.1007/s11746-014-2469-3

By:

Masuchi, Monise Helen;
Grimaldi, Renato;
Kieckbusch, Theo Guenter

Publication type:

Article

Enzymatic Production of Cocoa Butter Equivalents High in 1-Palmitoyl-2-oleoyl-3-stearin in Continuous Packed Bed Reactors.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2014, v. 91, n. 5, p. 747, doi. 10.1007/s11746-014-2412-7

By:

Kim, Sohee;
Kim, In‐Hwan;
Akoh, Casimir C.;
Kim, Byung Hee

Publication type:

Article

Physical Properties of Chocolate with Addition of Cocoa Butter Equivalent of Moderate Hardness.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2014, v. 91, n. 1, p. 39, doi. 10.1007/s11746-013-2357-2

By:

Torbica, Aleksandra M.;
Pajin, Biljana S.;
Omorjan, Radovan P.;
Lončarević, Ivana S.;
Tomić, Jelena M.

Publication type:

Article

Negative Pressure Induced Cavity Formation During Cocoa Butter Crystallization.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2013, v. 90, n. 10, p. 1509, doi. 10.1007/s11746-013-2294-0

By:

Lencki, Robert W.;
Craven, R. John

Publication type:

Article

Rapid Assessment of Quality Parameters in Cocoa Butter Using ATR-MIR Spectroscopy and Multivariate Analysis.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2013, v. 90, n. 4, p. 475, doi. 10.1007/s11746-012-2193-9

By:

Maurer, Natalie E.;
Rodriguez‐Saona, Luis

Publication type:

Article

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:

Ray, Joydeep;
MacNaughtan, William;
Chong, Peng;
Vieira, Josélio;
Wolf, Bettina

Publication type:

Article

Physical Properties of Cocoa Butter/Vegetable Oil Blends Crystallized in a Scraped Surface Heat Exchanger.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2012, v. 89, n. 2, p. 199, doi. 10.1007/s11746-011-1904-y

By:

Pérez-Martínez, J.;
Reyes-Hernández, J.;
Dibildox-Alvarado, E.;
Toro-Vazquez, J.

Publication type:

Article

Influence of Soft Cocoa Butter Equivalents on Color and Other Physical Attributes of Chocolate.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2011, v. 88, n. 7, p. 937, doi. 10.1007/s11746-011-1763-6

By:

Torbica, Aleksandra;
Pajin, Biljana;
Omorjan, Radovan

Publication type:

Article

Blooming in Cocoa Butter Substitutes Based Compound Chocolate: Investigations on Composition, Morphology and Melting Behavior.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2010, v. 87, n. 10, p. 1137, doi. 10.1007/s11746-010-1604-z

By:

Fengyan Wang;
Yuanfa Liu;
Liang Shan;
Qingzhe Jin;
Xingguo Wang;
Lingling Li

Publication type:

Article

Performance of a Cocoa Butter-Like Fat Enzymatically Produced from Olive Pomace Oil as a Partial Cocoa Butter Replacer.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2010, v. 87, n. 9, p. 1013, doi. 10.1007/s11746-010-1585-y

By:

Çiftçi, Ozan;
Göğüş, Fahrettin;
Fadıloğlu, Sibel

Publication type:

Article

Polymorphous transitions in cocoa butter</o:p>.

Published in:

Journal of Thermal Analysis & Calorimetry, 2005, v. 82, n. 3, p. 691, doi. 10.1007/s10973-005-0952-7

By:

Fessas, D.;
Signorelli, M.;
Schiraldi, A.

Publication type:

Article

Supercritical CO<sub>2</sub> extraction of cupuassu butter from defatted seed residue: Experimental data, mathematical modeling and cost of manufacturing.

Published in:

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

By:

Cavalcanti, Rodrigo N.;
Albuquerque, Carolina L. C.;
Angela Meireles, M. A.

Publication type:

Article

Comparative evaluation of Irvingia gabonensis seed fat extract and other bases in promethazine hydrochloride suppository formulations.

Published in:

Journal of Research in Pharmacy, 2020, v. 24, n. 2, p. 240, doi. 10.35333/jrp.2020.141

By:

AREMU, Olusola;
ISIMI, Yetunde;
EKERE, Kokonne;
AGBAJE, Olawale;
OLAYEMI, Olubunmi;
ADEDOKUN, Musiliu;
EMEJE, Martins

Publication type:

Article

The absorption of stearic acid from triacylglycerols: an inquiry and analysis.

Published in:

2000

By:

Livesey G

Publication type:

Journal Article

The Effect of Bioactive Aliment Compounds and Micronutrients on Non-Alcoholic Fatty Liver Disease.

Published in:

Antioxidants, 2023, v. 12, n. 4, p. 903, doi. 10.3390/antiox12040903

By:

Munteanu, Camelia;
Schwartz, Betty

Publication type:

Article

The Possible Protective Effect of Magnolol on Triolein-Induced Lung Structural Changes in Rats: Histological and Immunohistochemical Study.

Published in:

Egyptian Journal of Histology, 2022, v. 45, n. 2, p. 359, doi. 10.21608/ejh.2021.62560.1429

By:

kandeel, Samah;
Estfanous, Remon S.

Publication type:

Article

The Sweet Truth: How Chocolate Affects Your Teeth.

Published in:

Oral Health (0974-3960), 2025, v. 19, n. 2, p. 22

By:

Tanna, Madhavi

Publication type:

Article

Rapid and non-destructive determination of rancidity levels in butter cookies by multi-spectral imaging.

Published in:

Journal of the Science of Food & Agriculture, 2016, v. 96, n. 5, p. 1821, doi. 10.1002/jsfa.7292

By:

Xia, Qing;
Liu, Changhong;
Liu, Jinxia;
Pan, Wenjuan;
Lu, Xuzhong;
Yang, Jianbo;
Chen, Wei;
Zheng, Lei

Publication type:

Article

Optimisation of enzymatic synthesis of cocoa butter equivalent from high oleic sunflower oil.

Published in:

Journal of the Science of Food & Agriculture, 2014, v. 94, n. 7, p. 1325, doi. 10.1002/jsfa.6414

By:

Kadivar, Sheida;
De Clercq, Nathalie;
Van de Walle, Davy;
Dewettinck, Koen

Publication type:

Article

The effect of temporary sealing materials and cleaning protocols on the bond strength of resin cement applied to dentin using the resin-coating technique.

Published in:

Dental Materials Journal, 2021, v. 40, n. 3, p. 719, doi. 10.4012/dmj.2020-234

By:

Takaaki SATO;
Rena TAKAHASHI;
Shin ROZAN;
Saki UCHIYAMA;
Yuta BABA;
Martina VICHEVA;
Ayaka SATO;
Masaomi IKEDA;
Tomohiro TAKAGAKI;
Toru NIKAIDO;
Junji TAGAMI

Publication type:

Article

EXPECTATIONS AND ACCEPTABILITY OF DIABETIC AND REDUCED-CALORIE MILK CHOCOLATES AMONG NONDIABETICS AND DIABETICS IN THE U.S.A.

Published in:

Journal of Sensory Studies, 2010, v. 25, p. 133, doi. 10.1111/j.1745-459X.2010.00291.x

By:

MELO, LAURO;
CHILDS, JESSICA L.;
DRAKE, MARYANNE;
ANDRÉ BOLINI, HELENA MARIA;
EFRAIM, PRISCILLA

Publication type:

Article

TEMPER, TEMPER.

Published in:

CEE: Chemical Engineering Education, 2024, v. 58, n. 4, p. 232, doi. 10.18260/2-1-370.660-135874

By:

VIGEANT, MARGOT A.;
JENKINS, KENDALL

Publication type:

Article

巧克力用脂及其替代脂的研究热点与发展前景发展前景.

Published in:

Food Research & Development, 2024, v. 45, n. 19, p. 204, doi. 10.12161/j.issn.1005-6521.2024.19.027

By:

李鹏燕;
郭慧敏;
李川;
朱科学;
曹君

Publication type:

Article