Please use this identifier to cite or link to this item: https://repositorio.ufma.br/jspui/handle/123456789/873
Title: Physico-chemical properties of Brazilian cocoa butter and industrial blends. Part II - Microstructure, polymorphic behavior and crystallization characteristics
Other Titles: Propiedades físico-químicas de la manteca de cacao de Brasil y mezclas industriales. Parte II - Microestructura, comportamiento polimórfico y características de la cristalización
Authors: RIBEIRO, A. P. B.
BASSO, R. Corrêa
GONÇALVES, L. A. G.
GIOIELLI, L. A.
SANTOS, Adenilson Oliveira dos
CARDOSO, L. Pavie
KIECKBUSCH, T. Guenter
Keywords: Cocoa butter
Crystallization kinetics
Microstructure
Polymorphism
Cinética de la cristalización
Manteca de cacao
Microestructura
Polimorfismo
Issue Date: 2012
Publisher: Instituto de la Grasa
Citation: RIBEIRO, A. P. B. et al. Physico-chemical properties of Brazilian cocoa butter and industrial blends: Part II - Microstructure, polymorphic behavior and crystallization characteristics. Grasas y aceites, Sevilla, v. 63, n. 1, p. 89-99, 2012. DOI: 10.3989/gya.069111
Abstract: The microstructural behavior of industrial standardized cocoa butter samples and cocoa butter samples from three different Brazilian states is compared. The cocoa butters were characterized by their microstructural patterns, crystallization kinetics and polymorphic habits. The evaluation of these parameters aided in establishing relationships between the chemical compositions and crystallization behavior of the samples, as well as differentiating them in terms of technological and industrial potential for use in tropical regions.
URI: http://hdl.handle.net/123456789/873
ISSN: 0017-3495
Appears in Collections:Artigos - Engenharia de Alimentos

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