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Journal of food engineering, v.111 no.2, 2012년, pp.412 - 419
De Clercq, Nathalie (UGent Cacaolab, Laboratory of Food Technology and Engineering, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Gent, Belgium) , Moens, Kim (UGent Cacaolab, Laboratory of Food Technology and Engineering, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Gent, Belgium) , Depypere, Frédéric (UGent Cacaolab, Laboratory of Food Technology and Engineering, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Gent, Belgium) , Vila Ayala, José (Desmet Ballestra Group, Zaventem, Belgium) , Calliauw, Gijs (Desmet Ballestra Group, Zaventem, Belgium) , De Greyt, Wim (Desmet Ballestra Group, Zaventem, Belgium) , Dewettinck, Koen (UGent Cacaolab, Laboratory of Food Technology and Engineering, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Gent, Belgium)
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Highlights► Cocoa butter refining has an impact on milk chocolate quality. ► A silica pretreatment improved the oxidative stability of the cocoa butter. ► The removal of the FFA during refining affected the chocolate rheology. ► The removal of the FFA positively influ...
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