Soft confectionery products: Quality parameters, interactions with processing and ingredients.
Sign Up to like & getrecommendations! Published in 2022 at "Food chemistry"
DOI: 10.1016/j.foodchem.2022.132735
Abstract: The motivation in the preference of confectionery products consists of the perception formed during the purchase and consumption. This perception is a direct determining factor in the repeated purchasing behavior of the consumer. Also, the… read more here.
Keywords: quality characteristics; confectionery products; confectionery; products quality ... See more keywords
In-line detection method for crystallization, contraction and mold detachment during cooling of confectionery products
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2020.110322
Abstract: Abstract Cooling processes for confectionery products have been widely assessed in terms of energy efficiency and processing conditions. During cooling, chocolate undergoes a complex polymorphic phase transition and related volume reduction which enables detachment from… read more here.
Keywords: chocolate; wall detachment; mold wall; confectionery products ... See more keywords
Water Dynamics in Starch Based Confectionery Products including Different Types of Sugar
Sign Up to like & getrecommendations! Published in 2022 at "Molecules"
DOI: 10.3390/molecules27072216
Abstract: Starch-based confectionery products were prepared using different types of sugar. In addition to using different sugar, starch was replaced with soy protein isolate (SPI) in some of the products. 1H NMR spin-lattice relaxation experiments were… read more here.
Keywords: starch based; water; sugar; different types ... See more keywords