Keywords: کره کاکائو; Cocoa beans; Roasting conditions; Cocoa butter; Physicochemical properties; Sensorial properties;
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Keywords: کره کاکائو; Oil migration; Chemical composition; Cocoa butter; Diffusivity; Magnetic Resonance Imaging;
Keywords: کره کاکائو; Dark chocolate; Cocoa butter; Sorbitan monostearate; Cocoa butter stearin; Polymorphism; Sorbitan monostearate (PubChem CID: 14928); 1,3-Distearoyl-2-oleoyl-sn-glycerol (PubChem CID: 21225465);
Keywords: کره کاکائو; Mango kernel fat; Hard chocolate fat; Physical blending; Enzymatic interesterification; Microstructure; CB; cocoa butter; CBI; cocoa butter improver; DAG; diacylglycerol; DSC; differential scanning calorimetry; FFA; free fatty acid; HPMF; hard palm mid-fr
Keywords: کره کاکائو; Oil viscosity; Oil migration; Cocoa butter; Cream filling; Chocolate; CB; cocoa butter; POP; palmitic, oleic, palmitic; POS; palmitic, oleic, stearic; IHPO; interesterified hydrogenated palm oil;
Keywords: کره کاکائو; TAGs; triacyglycerols; CB; cocoa butter; TCr; crystallisation temperature; DSC; differential scanning calorimetry; NMR; nuclear magnetic resonance; O/W; oil-in-water; W/O; water-in-oil; PGPR; polyglycerol polyricinoleate; Cocoa butter; Crystallisation; Po
Keywords: کره کاکائو; CB; cocoa butter; CBS; cocoa butter substitute; CBE; cocoa butter equivalent; WI; whitness index; SEM; scanning electron microscopy; DSC; differential scanning calorimetry; Dark chocolate; Cocoa butter equivalent; Cocoa butter substitute; Fat bloom; Cocoa
Keywords: کره کاکائو; Cocoa butter equivalent; Iso-solid diagram; Melting behavior; Dark chocolate; CB; cocoa butter; CBE; cocoa butter equivalent; DAG; diacylglycerols; FA; fatty acids; FFA; free fatty acids; HOSO; high oleic sunflower oil; HSHO; high stearic high oleic sunfl
Keywords: کره کاکائو; Cocoa butter; Crystallization; Ultrasound; Shear reflection; In-line monitoring;
Keywords: کره کاکائو; Chocolate; Cocoa butter; Solvent extraction; Particulate network; Microscopy;
Keywords: کره کاکائو; Inulin; β-glucan; Cocoa butter; Flash profile; Sensory acceptance;
Keywords: کره کاکائو; Cocoa butter; Fat crystallization; Ultrasound; Shear reflection; In-line monitoring;
Keywords: کره کاکائو; Chocolate; Cocoa butter; Particle size; Fat bloom; Migration; Surface structure
Keywords: کره کاکائو; Cocoa butter; Polymorphism; Crystallisation; Simulation; Heat transfer;
Keywords: کره کاکائو; Emulsion; Cocoa butter; Microstructure; Shear; Polymorphism; Crystallisation
Keywords: کره کاکائو; Supercritical extraction; Power ultrasounds; Cocoa butter; Weibull model; Antioxidant activity; Polyphenol content
Identification of flavor compounds in rambutan seed fat and its mixture with cocoa butter determined by SPME-GCMS
Keywords: کره کاکائو; Rambutan seed fat; Cocoa butter; Ester; Alcohol; Pyrazines;
Cocoa and chocolate are sources of vitamin D2
Keywords: کره کاکائو; Vitamin D; Ergocalciferol; Theobroma cacao L.; Cocoa; Cocoa butter; Chocolate;
On the quantitative phase analysis and amorphous content of triacylglycerols materials by X-ray Rietveld method
Keywords: کره کاکائو; TAG; Triacylglycerol; XRD; X-Ray Diffraction; FHSO; Fully Hydrogenated Soybean Oil; FHPO; Fully Hydrogenated Palm Oil; CB; Cocoa Butter; CBS; Cocoa Butter Substitute; CSD; Cambridge Structural Database; RM; Rietveld Method; Rwp; Weighted Profile R-factor;
Assessment of cocoa (Theobroma cacao L.) butter content and composition throughout fermentations
Keywords: کره کاکائو; Cocoa butter; Free fat; Total fat; Fermentation; Triglycerides; Fatty acids;
Research articleBiochemical precursor effects on the fatty acid production in cell suspension cultures of Theobroma cacao L.
Keywords: کره کاکائو; Cocoa butter; Enzymatic markers; Lipids; Biochemical precursors; Organelles; In vitro cultures;
Crystallization kinetics of cocoa butter in the presence of sorbitan esters
Keywords: کره کاکائو; Cocoa butter; Crystallization; Sorbitan esters; Microstructure; Polymorphism;
Biophenols-loaded solid lipid particles (SLPs) development by membrane emulsification
Keywords: کره کاکائو; Membrane emulsification; Solid lipid particles (SLPs); Hydroxytyrosol; Biophenols; Pulsed flow; Cocoa butter;
Effect of shell microstructure on oil migration and fat bloom development in model pralines
Keywords: کره کاکائو; Microstructure; Cocoa butter; Particles; Migration; Surface topology; Fat bloom
Formulation engineering of water in cocoa – Butter emulsion
Keywords: کره کاکائو; Emulsion; Cocoa butter; Microstructure; Rheology; Texture; Particle size; DSC
Influence of roasting conditions on fatty acid composition and oxidative changes of cocoa butter extracted from cocoa bean of Forastero variety cultivated in Togo
Keywords: کره کاکائو; Cocoa butter; Roasting; GC/FID; Trans fatty acids
Impact of lipid nanoparticle physical state on particle aggregation and β-carotene degradation: Potential limitations of solid lipid nanoparticles
Keywords: کره کاکائو; Solid lipid nanoparticles; Nanoemulsions; Emulsions; Stability; Polymorphic transitions; Crystallization; Melting; Cocoa butter; Hydrogenated palm oil; β-Carotene;
Effects of polar cosolvents on cocoa butter extraction using supercritical carbon dioxide
Keywords: کره کاکائو; Cocoa butter; Fatty acid; Polar cosolvent; Supercritical carbon dioxide; Selectivity; Triglycerides
Antibacterial activity of plant extracts obtained with alternative organics solvents against food-borne pathogen bacteria
Keywords: کره کاکائو; Plant-extracts; Organic solvents; Lanolin; Cocoa butter; Food-borne pathogen bacteria
Effect of organogelator and fat source on rheological properties of olive oil-based organogels
Keywords: کره کاکائو; Organogels; Monoglycerides of fatty acids; Cocoa butter; Olive oil; Crystallisation; Rheology
Investigation of changes in formulation and processing parameters on the physical properties of cocoa butter emulsions
Keywords: کره کاکائو; Emulsion; Pickering; Cocoa butter; Microstructure;
Influence of cocoa butter refining on the quality of milk chocolate
Keywords: کره کاکائو; Cocoa butter; Silica pretreatment; Packed column steam refining; Milk chocolate; Rheology;
A rheological analysis of structured water-in-olive oil emulsions
Keywords: کره کاکائو; W/O structured emulsions; Mono- and di-glycerides of fatty acids; Cocoa butter; Olive oil; Organogel; Crystallisation
Effect of sugar, cocoa particles and lecithin on cocoa butter crystallisation in seeded and non-seeded chocolate model systems
Keywords: کره کاکائو; Food processing; Crystallisation; Kinetics; Microstructure; Cocoa butter; Seeding;
Effect of pre-crystallization process and solid particle addition on microstructure in chocolate model systems
Keywords: کره کاکائو; Chocolate processing; Microstructure; Composite chocolate; Cocoa butter; Seeding; Small-molecule diffusion;
In vitro antifungal activity of plant extracts obtained with alternative organic solvents against Rhizoctonia solani Kühn
Keywords: کره کاکائو; Plant extracts; Organic solvents; Lanolin; Cocoa butter; IC50; R. solani; Mycelia inhibition
Development of an improved falling ball viscometer for high-pressure measurements with supercritical CO2
Keywords: کره کاکائو; Cocoa butter; Supercritical CO2; Density; Viscosity; Falling ball viscometer; CFD
Development and characterisation of tempered cocoa butter emulsions containing up to 60% water
Keywords: کره کاکائو; Emulsion; Cocoa butter; Low-fat; Microstructure; Diet; Chocolate; Confectionery
Surface energy investigation of chocolate adhesion to solid mould materials
Keywords: کره کاکائو; Chocolate; Cocoa butter; Adhesion; Surface energy; Crystallization
The effects of particle size, fermentation and roasting of cocoa nibs on supercritical fluid extraction of cocoa butter
Keywords: کره کاکائو; Cocoa butter; Particle size; Fermentation; Roasting; Supercritical fluid extraction
Process development for continuous crystallization of fat under laminar shear
Keywords: کره کاکائو; Fat crystal network; Fat crystallization; Laminar shear; Crystal orientation; Polymorphism; Tempering; Chocolate; Cocoa butter; Nucleation
Models for FFA-removal and changes in phase behavior of cocoa butter by packed column steam refining
Keywords: کره کاکائو; Cocoa butter; Crystallization; Steam refining; Packed column; Polymorphism
Effect of nut oil migration on polymorphic transformation in a model system
Keywords: کره کاکائو; Fat migration; Cocoa butter; Bloom; ChocolateTAG, triacylglycerol; CB, cocoa butter; HZ, hazelnut oil; HS, hardstock fat; GLC, gas–liquid chromatography; XRD, X-ray diffraction; DSC, differential scanning calorimetry; pNMR, Pulsed nuclear magnetic resonan
The influence of process parameters on Gas Assisted Mechanical Expression (GAME) of cocoa nibs
Keywords: کره کاکائو; Cocoa butter; Cocoa nibs; Expression; Gas assisted mechanical expression; Supercritical carbon dioxide
Phase equilibria and physical properties of CO2-saturated cocoa butter mixtures at elevated pressures
Keywords: کره کاکائو; Cocoa butter; Density; Gas assisted mechanical expression; High-pressure phase equilibrium; Supercritical carbon dioxide; Viscosity
Expression of cocoa butter from cocoa nibs
Keywords: کره کاکائو; Cocoa butter; Cocoa liquor; Cocoa nibs; Expression; Hydraulic filter press
Modelling and experimental evaluation of high-pressure expression of cocoa nibs
Keywords: کره کاکائو; Cocoa butter; Cocoa liquor; Cocoa nibs; Expression; Hydraulic filter press; Shirato model
The cooling rate effect on the microstructure and rheological properties of blends of cocoa butter with vegetable oils
Keywords: کره کاکائو; Cooling rate; Cocoa Butter; Rheometry; Fractals; Microstructure
Gas assisted mechanical expression of cocoa butter from cocoa nibs and edible oils from oilseeds
Keywords: کره کاکائو; Cocoa butter; Cocoa nibs; Gas assisted mechanical expression; Gas-expanded liquid; Oilseeds; Supercritical carbon dioxide
Analysis of potential lard adulteration in chocolate and chocolate products using Fourier transform infrared spectroscopy
Keywords: کره کاکائو; ATR; Chocolate; Cocoa butter; Fourier transform infrared spectroscopy; Lard; PLS;