Thermal Transitions of Cocoa Butter: A Novel Characterization Method by Temperature Modulation

For the first time, the novel experimental technique Temperature Modulated Optical Refractometry (TMOR) was employed for cocoa butter thermal transitions characterization. The average refractive index (N(MEAN)), the volume (v) change, and the volumetric expansion coefficient ([Formula: see text]) as...

Descripción completa

Detalles Bibliográficos
Autores principales: Gouveia, Julia Rocha, de Lira Lixandrão, Kelly Cristina, Tavares, Lara Basílio, Lixandrão Fernando, Paulo Henrique, Garcia, Guilherme Elias Saltarelli, dos Santos, Demetrio Jackson
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6835775/
https://www.ncbi.nlm.nih.gov/pubmed/31581607
http://dx.doi.org/10.3390/foods8100449

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6835775/
https://www.ncbi.nlm.nih.gov/pubmed/31581607
http://dx.doi.org/10.3390/foods8100449

Ejemplares similares