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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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| Publicado no: | Foods |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2019
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| Assuntos: | |
| Acesso em linha: | 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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