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Cocoa butter symmetrical monounsaturated triacylglycerols: separation by solvent fractionation and application as crystallization modifier
Symmetrical monounsaturated triacylglycerols—also known as SUS (saturated unsaturated saturated triacylglycerols)—are the main triacylglycerols present in cocoa butter (CB), exhibiting decisive influence in the tempering process conditions and sensorial characteristics in chocolate products. CBs wit...
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| 發表在: | J Food Sci Technol |
|---|---|
| Main Authors: | , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Springer India
2017
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| 主題: | |
| 在線閱讀: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5602990/ https://ncbi.nlm.nih.gov/pubmed/28974811 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2772-8 |
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