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...

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Publicat a:Foods
Autors principals: Gouveia, Julia Rocha, de Lira Lixandrão, Kelly Cristina, Tavares, Lara Basílio, Lixandrão Fernando, Paulo Henrique, Garcia, Guilherme Elias Saltarelli, dos Santos, Demetrio Jackson
Format: Artigo
Idioma:Inglês
Publicat: MDPI 2019
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Article
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC6835775/
https://ncbi.nlm.nih.gov/pubmed/31581607
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods8100449
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