Chemical Composition of Fat Bloom on Chocolate Products Determined by Combining NMR and HPLC-MS
Chemical Composition of Fat Bloom on Chocolate Products Determined by Combining NMR and HPLC-MS
About this item
Full title
Author / Creator
Publisher
Switzerland: MDPI AG
Journal title
Language
English
Formats
Publication information
Publisher
Switzerland: MDPI AG
Subjects
More information
Scope and Contents
Contents
To reduce unwanted fat bloom in the manufacturing and storage of chocolates, detailed knowledge of the chemical composition and molecular mobility of the oils and fats contained is required. Although the formation of fat bloom on chocolate products has been studied for many decades with regard to its prevention and reduction, questions on the molec...
Alternative Titles
Full title
Chemical Composition of Fat Bloom on Chocolate Products Determined by Combining NMR and HPLC-MS
Authors, Artists and Contributors
Identifiers
Primary Identifiers
Record Identifier
TN_cdi_doaj_primary_oai_doaj_org_article_856ea4200ba04e97947379e4b51a8fdb
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_856ea4200ba04e97947379e4b51a8fdb
Other Identifiers
ISSN
1420-3049
E-ISSN
1420-3049
DOI
10.3390/molecules29133024
