Fat, Moisture, and Ethanol Migration through Chocolates and Confectionary Coatings

Author： Ghosh V.   Ziegler G. R.   Anantheswaran R. C.  

Publisher： Taylor & Francis Ltd

ISSN： 1040-8398

Source： Critical Reviews in Food Science and Nutrition, Vol.42, Iss.6, 2004-11, pp. : 583-626

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Anti-bloom fat for chocolates

By Hokuyo K.   Hayashi M.   Yamaguchi S.   Izumi T.  

Trends in Food Science and Technology, Vol. 7, Iss. 6, 1996-06 ,pp. : 205-206

Elsevier

Access to resources Recommend Favorite

Moisture migration and control in multi-domain foods

By Labuza T.P.   Hyman C.R.  

Trends in Food Science and Technology, Vol. 9, Iss. 2, 1998-02 ,pp. : 47-55

Elsevier

Access to resources Recommend Favorite

Edible Coatings for Deep-fat Frying of Starchy Products

By Mallikarjunan P.   Chinnan M.S.   Balasubramaniam V.M.   Phillips R.D.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 30, Iss. 7, 1997-11 ,pp. : 709-714

Academic Press

Access to resources Recommend Favorite

Migration of trimellitic acid from epoxy anhydride can coatings into foods

By Fankhauser-Noti A.   Grob K.  

Food Additives and Contaminants, Vol. 21, Iss. 7, 2004-07 ,pp. : 711-718

Taylor & Francis Ltd

Access to resources Recommend Favorite

Migration of bisphenol A from can coatings--effects of damage, storage conditions and heating

By Goodson A.   Robin H.   Summerfield W.   Cooper I.  

Food Additives and Contaminants, Vol. 21, Iss. 10, 2004-10 ,pp. : 1015-1026

Taylor & Francis Ltd

Access to resources Recommend Favorite