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 | "Cocoa butter studies" by Flight444 (3413 pt) | 2019-Jul-13 18:31 |
| Evaluation | N. Experts | Evaluation | N. Experts |
|---|---|---|---|
| 1 | 6 | ||
| 2 | 7 | ||
| 3 | 8 | ||
| 4 | 9 | ||
| 5 | 10 |
A comparative study of the effects of palm olein, cocoa butter and extra virgin olive oil on lipid profile, including low-density lipoprotein subfractions in young healthy Chinese people.
Cheng C, Wang D, Xia H, Wang F, Yang X, Pan D, Wang S, Yang L, Lu H, Shu G, He Y, Xie Y, Sun G, Yang Y.
Int J Food Sci Nutr. 2019 May;70(3):355-366. doi: 10.1080/09637486.2018.1504009.
Mango Seed Kernel Fat as a Cocoa Butter Substitute Suitable for the Tropics.
Naeem A, Shabbir MA, Khan MR, Ahmad N, Roberts TH.
J Food Sci. 2019 Jun;84(6):1315-1321. doi: 10.1111/1750-3841.14614.
Synthesis of cocoa butter substitutes from Cinnamomum camphora seed oil and fully hydrogenated palm oil by enzymatic interesterification.
Ma X, Hu Z, Mao J, Xu Y, Zhu X, Xiong H.
J Food Sci Technol. 2019 Feb;56(2):835-845. doi: 10.1007/s13197-018-3543-x.
Delaying fat bloom formation in dark chocolate by adding sorbitan monostearate or cocoa butter stearin.
Buscato MHM, Hara LM, Bonomi ÉC, Calligaris GA, Cardoso LP, Grimaldi R, Kieckbusch TG.
Food Chem. 2018 Aug 1;256:390-396. doi: 10.1016/j.foodchem.2018.02.127
Effects of cocoa butter triacylglycerides and minor compounds on oil migration.
Wang H, Maleky F.
Food Res Int. 2018 Apr;106:213-224. doi: 10.1016/j.foodres.2017.12.057
Impact of the addition of cocoa butter equivalent on the volatile compounds profile of dark chocolate.
de Silva Souza C, Block JM.
J Food Sci Technol. 2018 Feb;55(2):767-775. doi: 10.1007/s13197-017-2989-6.
Cocoa butter symmetrical monounsaturated triacylglycerols: separation by solvent fractionation and application as crystallization modifier.
Buscato MHM, Grimaldi R, Kieckbusch TG.
J Food Sci Technol. 2017 Sep;54(10):3260-3267. doi: 10.1007/s13197-017-2772-8.
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