Application of electrocolorimetric extraction for the determination of Ni(II) ions in chocolate samples: A green methodology for food analysis.
Sign Up to like & getrecommendations! Published in 2022 at "Food chemistry"
DOI: 10.1016/j.foodchem.2022.132344
Abstract: This study developed an electrocolorimetric extraction technique as a simple, rapid, and green method for the simultaneous preconcentration and determination of Ni(II) in chocolate samples. The system was designed using an agarose gel (3% w/v)… read more here.
Keywords: methodology; food; electrocolorimetric extraction; chocolate samples ... See more keywords
Effect of additives on thermal, rheological and tribological properties of 3D printed dark chocolate.
Sign Up to like & getrecommendations! Published in 2019 at "Food research international"
DOI: 10.1016/j.foodres.2019.01.056
Abstract: Food additives can be used to enhance processability and/or nutritional properties of food. In this study, two type of additives, magnesium stearate (Mg-ST) powder (as a processing aid) and plant sterol (PS) powder (as a… read more here.
Keywords: thermal rheological; additives thermal; chocolate; effect ... See more keywords