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Serveur d'exploration sur le chocolat - Curation (Accueil)

Index « Keywords » - entrée « Cocoa butter »
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Cocoa beverage < Cocoa butter < Cocoa butter composition  Facettes :

List of bibliographic references

Number of relevant bibliographic references: 19.
Ident.Authors (with country if any)Title
000163 (1995) Dynamic crystallization of cocoa butter. II. Morphological, thermal, and chemical characteristics during crystal growth
000165 (1994) Thermal analysis of palm mid-fraction, cocoa butter and milk fat blends by differential scanning calorimetry
000167 (1996) Contribution of triglycerides from cocoa butter to the physical properties of milkfat fractions
000195 (1996) Real-time X-ray powder diffraction investigations on cocoa butter. III. Direct β-crystallization of cocoa butter: Occurrence of a memory effect
000206 (1990) Polymorphism of POS. II. kinetics of melt crystallization
000207 (1996) Crystallization behavior of blends of cocoa butter and milk fat or melk fat fractions
000210 (1990) Polymorphism of pos. I. occurrence and polymorphic transformation
000213 (1990) Phospholipid composition of lipid seed crystal isolates from ivory coast cocoa butter
000217 (1995) Determination of milk fat in chocolates by gas-liquid chromatography of triglycerides and fatty acids
000218 (1996) 13C cross-polarization and magic-angle spinning nuclear magnetic resonance of polymorphic forms of three triacylglycerols
000219 (1996) Real-time X-ray powder diffraction investigations on cocoa butter. I. temperature-dependent crystallization behavior
000222 (1995) Stereospecific analysis of monounsaturated triacylglycerols in cocoa butter
000223 (1994) Changes in fatty-acid composition and stearoyl-acyl carrier protein desaturase expression in developing Theobroma cacao L. embryos
000227 (1996) Real-time X-ray powder diffraction investigations on cocoa butter. II. The relationship between melting behavior and composition of β-cocoa butter
000228 (1996) Investigation of the complex thermal behavior of fats
000235 (1996) A new industrial process for extracting cocoa butter and xanthines with supercritical carbon dioxide
000237 (1993) Transesterification of cocoa butter by fungal lipases: Effect of solvent on 1,3-specificity
000256 (1994) Mucor—a source of cocoa butter and gamma-linolenic acid
000275 (1987) Enzymatic transesterification of a triglyceride in microemulsions

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