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Cocoa butter and related compounds /
This book covers the progress of the last 10 years of studies on cocoa butter. Descriptions of several aspects, including physical characteristics such as rheology, hardness, melt profiles, etc., studied by new and advanced techniques are included. Similarly, the polymorphism of cocoa butter is reco...
| Clasificación: | Libro Electrónico |
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| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Urbana, IL :
AOCS Press,
�2012.
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| Temas: | |
| Acceso en línea: | Texto completo |
| Sumario: | This book covers the progress of the last 10 years of studies on cocoa butter. Descriptions of several aspects, including physical characteristics such as rheology, hardness, melt profiles, etc., studied by new and advanced techniques are included. Similarly, the polymorphism of cocoa butter is reconsidered in light of studies done by synchrotron DSC, FTIR, and SAXS techniques. These data are complemented by new understandings on the cause of the crystallization and transitions of the polymorphs. Other aspects such as the effect of minor components, emulsifiers, and other fats are discussed in great detail in this book. |
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| Descripción Física: | 1 online resource (ix, 528 pages) : illustrations, maps |
| Bibliografía: | Includes bibliographical references and index. |
| ISBN: | 9781613449981 1613449984 9780988856554 0988856557 9780983079125 0983079129 |