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Items: 1 to 20 of 120

1.

High internal phase agar hydrogel dispersions in cocoa butter and chocolate as a route towards reducing fat content.

Skelhon TS, Olsson PK, Morgan AR, Bon SA.

Food Funct. 2013 Sep;4(9):1314-21. doi: 10.1039/c3fo60122f.

PMID:
23799607
2.
3.

Oil migration in 2-component confectionery systems.

Lee WL, McCarthy MJ, McCarthy KL.

J Food Sci. 2010 Jan-Feb;75(1):E83-9. doi: 10.1111/j.1750-3841.2009.01454.x.

PMID:
20492171
4.

Shear rheology of molten crumb chocolate.

Taylor JE, Van Damme I, Johns ML, Routh AF, Wilson DI.

J Food Sci. 2009 Mar;74(2):E55-61. doi: 10.1111/j.1750-3841.2008.01041.x. Erratum in: J Food Sci. 2009 May;74(4):vii.

PMID:
19323742
5.

Determination of cocoa butter equivalents in milk chocolate by triacylglycerol profiling.

Buchgraber M, Androni S, Anklam E.

J Agric Food Chem. 2007 May 2;55(9):3284-91. Epub 2007 Mar 30.

PMID:
17394334
6.

Method validation for detection and quantification of cocoa butter equivalents in cocoa butter and plain chocolate.

Buchgraber M, Ulberth F, Anklam E.

J AOAC Int. 2004 Sep-Oct;87(5):1164-72.

PMID:
15493674
7.

Alternative method for the quantification by gas chromatography triacylglycerol class analysis of cocoa butter equivalent added to chocolate bars.

Guyon F, Destouesse S, Moustirats J, Esclapez M, Salagoity MH, Medina B.

J Agric Food Chem. 2004 May 19;52(10):2770-5.

PMID:
15137812
8.

Chocolate: a flavor and texture unlike any other.

Morgan J.

Am J Clin Nutr. 1994 Dec;60(6 Suppl):1065S-1067S.

PMID:
7977153
9.

Effect of antibloom fat migration from a nut oil filling on the polymorphic transformation of cocoa butter.

Smith KW, Zand I, Talbot G.

J Agric Food Chem. 2008 Mar 12;56(5):1602-5. doi: 10.1021/jf072151s. Epub 2008 Feb 7.

PMID:
18254592
10.

Oil migration in chocolate and almond product confectionery systems.

Altan A, Lavenson DM, McCarthy MJ, McCarthy KL.

J Food Sci. 2011 Aug;76(6):E489-94. doi: 10.1111/j.1750-3841.2011.02233.x. Epub 2011 Jun 21.

PMID:
22417500
11.

An improved method for the measurement of added vegetable fats in chocolate.

Macarthur R, Crews C, Brereton P.

Food Addit Contam. 2000 Aug;17(8):653-64.

PMID:
11027026
12.

Tracking Structural Changes in Lipid-based Multicomponent Food Materials due to Oil Migration by Microfocus Small-Angle X-ray Scattering.

Reinke SK, Roth SV, Santoro G, Vieira J, Heinrich S, Palzer S.

ACS Appl Mater Interfaces. 2015 May 13;7(18):9929-36. doi: 10.1021/acsami.5b02092. Epub 2015 Apr 29.

PMID:
25894460
13.
14.

Tolerance for high flavanol cocoa powder in semisweet chocolate.

Harwood ML, Ziegler GR, Hayes JE.

Nutrients. 2013 Jun 21;5(6):2258-67. doi: 10.3390/nu5062258.

15.

Evaluation of antiradical activity of different cocoa and chocolate products: relation with lipid and protein composition.

Vertuani S, Scalambra E, Vittorio T, Bino A, Malisardi G, Baldisserotto A, Manfredini S.

J Med Food. 2014 Apr;17(4):512-6. doi: 10.1089/jmf.2013.0110. Epub 2014 Jan 16.

16.

Ochratoxin A in cocoa and chocolate sampled in Canada.

Turcotte AM, Scott PM.

Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2011 Jun;28(6):762-6. doi: 10.1080/19440049.2010.508796.

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19.

Digestibility of cocoa butter from chocolate in humans: a comparison with corn-oil.

Shahkhalili Y, Duruz E, Acheson K.

Eur J Clin Nutr. 2000 Feb;54(2):120-5.

PMID:
10694782
20.

Optimisation of chocolate formulation using dehydrated peanut-cowpea milk to replace dairy milk.

Aidoo H, Sakyi-Dawson E, Abbey L, Tano-Debrah K, Saalia FK.

J Sci Food Agric. 2012 Jan 30;92(2):224-31. doi: 10.1002/jsfa.4563. Epub 2011 Aug 4.

PMID:
21815159

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