A quantitative risk assessment model for salmonellosis due to milk chocolate consumption in Brazil
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DOI: 10.1016/j.foodcont.2019.106804
Abstract: Abstract This study intended to estimate the probability of salmonellosis in the Brazilian population due to milk chocolate consumption using a quantitative microbiological risk assessment (QMRA). The QMRA model was built to predict the fate… read more here.
Keywords: milk chocolate; milk; consumption; risk ... See more keywords
Investigating the effects of Lecithin-PGPR mixture on physical properties of milk chocolate
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DOI: 10.1016/j.lwt.2020.109548
Abstract: Abstract Emulsifiers are the components used in chocolate technology especially due to their effects on the flow behavior. The most common used emulsifiers are lecithin and polyglycerol polyricinoleate (PGPR). In this study, the effects of… read more here.
Keywords: milk chocolate; lecithin pgpr; chocolate; investigating effects ... See more keywords
Characterization of the Key Aroma Compounds in a Commercial Milk Chocolate by Application of the Sensomics Approach.
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DOI: 10.1021/acs.jafc.0c05787
Abstract: Compared to dark chocolate, which is mainly produced from roasted cocoa and sucrose, milk chocolates contain different dairy products, such as milk powder, butter fat, or dairy cream. This difference in recipe renders a typical… read more here.
Keywords: milk; milk chocolate; aroma; commercial milk ... See more keywords
Sucrose-free milk chocolate manufacture using bulking agents and a non-caloric sweetener
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DOI: 10.1590/fst.32418
Abstract: On chocolate, sugars fulfill important functions that go beyond sweetening, as a bulking agent, texture modifier, flavor enhancer, and preservative. Ots preference in many foods, is due to its clean sweet taste, with a rapid… read more here.
Keywords: milk chocolate; chocolate; sucrose free; bulking agents ... See more keywords