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Chocolate : production, consumption and health benefits /
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York :
Nova Publishers,
[2016]
|
| Colección: | Nutrition and diet research progress series.
|
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Preface; Chapter 1; Trace Elements in Chocolate and Cocoa; Abstract; Introduction; Material and Methods; Results; General; Aluminum; Arsenic; Barium; Boron; Calcium; Cadmium; Chromium; Cobalt; Copper; Iodine; Iron; Magnesium; Manganese; Nickel; Lead; Silicon; Strontium; Zinc; References; Chapter 2; Influence of Cocoa Butter and Cocoa Butter Alternatives on the Chocolate Crystallization; Abstract; Cocoa Butter; Polymorphism of Cocoa Butter; Alternative Fats to Cocoa Butter; Milk Fat; Microstructure and Chocolate Texture; Fat Bloom in Chocolate
- Possible Mechanisms of Fat Bloom FormationMonitoring Fat Bloom Formation and Development; References; Biographical Sketch; Chapter 3; Production of Chocolate with Soy Milk in a Ball Mill; Abstract; Introduction; Material and Methods; Material; Methods; Preparation of Chocolate Mass; Chemical Analyses; Sample Preparation for Determination of Total Phenolic Content and Antioxidant Activity; Determination of Total Phenolics Content
- TPC; Determination of DPPH Radical Scavenging Activity; Pre-Crystallization of the Chocolate Mass; Thermorheograms
- Determination of Solid Triglycerides Content (SFC) Using Nuclear Magnetic Resonance (NMR)Rheological Properties of the Chocolate Mass; Dynamic Oscillatory Measurements; Creep and recovery test; Determination of Phase Transitions Using the Differential Scanning Calorimetry Method (DSC); Determination of Chocolate Hardness; Sensory Analysis; Statistical Analyses; Results and Discussion; The Chemical Composition of the Chocolate Mass; Content of Total Polyphenols and Antioxidant Activity; Thermorheografic Properties of Chocolate Mass
- Statistical Analysis of Thermorheografic Parameters (Maximum Torque and Time of Nucleation)Solid Triglyceride Content in Chocolate
- SFC; Rheological Properties of Chocolate Mass; Viscosity; Yield Stress; The Thixotropic Loop Area; Flow Curves; Creep Curves; Oscillatory Measurements; Statistical Analysis of Jv / Jmax and the Loss Factor of Chocolate Mass; Thermal Properties of Chocolate; Textural Characteristics of Chocolate; Statistical Analysis of Chocolate-Hardness; Sensory Analysis of Chocolate; Statistical Analysis of Sensory Evaluation (The Total Number of Weighted Points); Conclusion
- AcknowledgmentsReferences; Chapter 4; Production of the Functional Milk Chocolate with Probiotic Bacteria in a Ball Mill; Abstract; Introduction; Material and Methods; Material; Methods; Preparation of Chocolate Mass; Sample Preparation for Determination of Total Phenolic Content; and Antioxidant Activity; Determination of Total Phenolics Content
- TPC; Determination of DPPH Radical Scavenging Activity; Viability of Probiotic Bacteria; The Distribution of Particle Size (Mastersizer); Rheological Properties of the Chocolate Mass; Determination of Chocolate Hardness; Statistical Analysis