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Changes in the color of white chocolate during storage: potential roles of lipid oxidation and non-enzymatic browning reactions
Three different samples of white chocolate were prepared: a sample with a synthetic antioxidant, another with casein peptides as natural antioxidant, and a third sample without any kind of antioxidant. Parameters associated with lipid oxidation and non-enzymatic browning were evaluated in the differ...
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| Hauptverfasser: | , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Springer-Verlag
2011
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3551150/ https://ncbi.nlm.nih.gov/pubmed/23572751 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0207-x |
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