Direct measurement of the contraction of chocolate during solidification

Direct measurement of the contraction of chocolate during solidification

Bibliographic Details
Main Author:	Pischower, Kerstin
Published:	University of Birmingham 2003
Subjects:	664.5
Online Access:	http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.397779

Similar Items

Chocolate solidification and moulding
by: Murphy, Richard Luke
Published: (2003)

The cold extrusion processing of chocolate during stable and unstable flow
by: Ovaici, Hooman
Published: (1999)

Formation and retention of tetramethylpyrazine in chocolate
by: Lang, Lisa Jayne
Published: (2005)

Characterisation of chocolate crumb powder
by: Corbella, Sarai Carbonell
Published: (2004)

The effect of fat on the texture of milk chocolate
by: Spearing, Nadine
Published: (2007)

Reduced-fat chocolate through formulation innovation
by: Do, Tram-Anh
Published: (2008)

Dark chocolate : effects of particle size distribution and composition on physical qualities and flavour volatiles release
by: Afoakwa, Ohene Emmanuel
Published: (2008)

The effect of rapid cooling on the fat phase of chocolate
by: Baichoo, Nameeta
Published: (2007)

Factors influencing the flavour binding properties of lactones with soya protein - amino acids and casein
by: Gkionakis, George
Published: (2004)

The interaction of sulphur containing aroma compounds from Allium vegetables with meat protein
by: Friend, Ann Marie
Published: (2004)

Novel flavour ingredients for foods heated by microwave radiation
by: Anderson, Adam
Published: (1998)

Effect of feeding damage by 'Lasioderma' and 'Tribolium' species on stored beans of cocoa
by: Jonfia-Essien, William Anthony
Published: (2006)

Effect of lipid on the formation of volatile aroma compounds by the Maillard reaction
by: Farmer, Linda J.
Published: (1990)

Correlating instrumental and sensory analyses of flavour
by: Langridge, James P.
Published: (2004)

Chemical composition and flavour development of cocoa products by thermal and enzymatic technologies
by: Miralles-Garcia, J.
Published: (2008)

The rheology and microstructure of chocolate during cold extrusion processing
by: Engmann, J.
Published: (2002)

The cold extrusion of chocolate
by: Crook, S. J.
Published: (1997)

The formulation of chocolate crumb
by: Edmonson, Peter Thomas
Published: (2006)

The precursors of chocolate aroma
by: Stewart, Terry Fredrick
Published: (1970)

The shape forming of flexible chocolate during and after cold extrusion
by: Chen, Yu Wen
Published: (2007)

Sensory properties of chocolate in different matrices
by: Whelan, Victoria Jennifer
Published: (2010)

An investigation into bubble inclusion into liquid chocolate
by: Haedelt, J.
Published: (2005)

Entrance=Eingang
by: Conen, Ute
Published: (2014)

Charaterization and Sensory Analysis of Lactones in Milk Chocolate
by: Dong, Jiyuan
Published: (2008)

A study of the phase transitions of sugars found in chocolate
by: Jawad, Rim
Published: (2013)

Rheological studies of molten chocolate
by: Morey, Michaela
Published: (2000)

Synthesis and characterization of novel bismaleimides derived from arylene phosphine oxides and ether-ketones
by: Wood, Paul A. III
Published: (2014)

The survival of Salmonellae during chocolate mass production
by: Kirby, R. M.
Published: (1990)

Influence of emulsifiers on the rheology of chocolate and suspensions of cocoa or sugar particles in oil
by: Vernier, Frederic C.
Published: (1997)

Solid mould surface characteristics in relation to chocolate adhesion and the influence of processing conditions
by: Keijbets, Esther Leonie
Published: (2009)

Colloidal properties of sugar particle dispersions in food oils with relevance to chocolate processing
by: Babin, Helene
Published: (2005)

A morphological study of chocolate
by: Stoimenof, Lara
Published: (1997)

Particle size distribution effects in chocolate processing
by: Darley, A. D.
Published: (1987)

Effect of processing and composition on flavour generation in chocolate crumb systems
by: Turner, Jennifer A.
Published: (2001)

A sensory and physicochemical appraisal of sweetner-surfactant interactions in cocoa and chocolate
by: Ogunmoyela, O. A. B.
Published: (1981)

Wheat breakage during roller milling
by: Bunn, P. J.
Published: (2001)

Rehydration of starchy foods during heat treatment
by: Cunningham, Sharon Elizabeth
Published: (2008)

Microbial contamination on beef carcasses during slaughter and processing
by: McEvoy, John Michael
Published: (2002)

Aroma analysis using novel direct mass spectrometric systems
by: Jublot, Lionel
Published: (2005)

Monitoring the succession of bacterial communities during storage of raw meat
by: Doulgeraki, Agapi I.
Published: (2010)

Cannot write session to /tmp/vufind_sessions/sess_vfinct167onjge9u0p5cupt6ln