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Flavor Formation and Character in Cocoa and Chocolate: A Critical Review
TLDR
With increasing speciality niche products in chocolate confectionery, greater understanding of factors contributing to the variations in flavor character would have significant commercial implications. Expand
Factors influencing rheological and textural qualities in chocolate - a review
Chocolate, a complex emulsion, is a luxury food that during consumption evokes a range of stimuli that activate pleasure centres of the human brain. Central to chocolate quality is an appropriateExpand
Effects of particle size distribution and composition on rheological properties of dark chocolate
Control of chocolate viscosity is vital to its quality and production cost, and directly influenced by solids particle size distribution (PSD) and composition. Effects of PSD and composition onExpand
Matrix effects on flavour volatiles release in dark chocolates varying in particle size distribution and fat content using GC-mass spectrometry and GC-olfactometry.
Influences of matrix particle size distribution (PSD) (18, 25, 35 and 50 μm) and fat content (25%, 30% and 35%) on flavour release of dark chocolate volatiles were quantified by static headspace gasExpand
Characterization of melting properties in dark chocolates from varying particle size distribution and composition using differential scanning calorimetry
Melting properties in dark chocolates processed from varying particle size distribution (PSD), fat and lecithin content were studied using differential scanning calorimetry (DSC). CompositionalExpand
Particle size distribution and compositional effects on textural properties and appearance of dark chocolates
Particle size distribution (PSD) and composition in dark chocolate were varied and their effects on textural properties of molten and tempered chocolates determined using a TA.HD Plus TextureExpand
Flavour in sourdough breads: a review
Flavour compounds are key elements for consumer acceptance and product identification in bread. One category of speciality breads, the sourdoughs have a fermentation process affected by a complexExpand
Headspace concentrations of ethyl esters at different alcoholic strengths
Ester concentrations in the headspace influence the aroma character of alcoholic drinks. Activity coefficients for esters showed log-linear decreases as ethanol concentration was increased from 17%Expand
Influence of partial substitution of wheat flour with vetch (Lathyrus sativus L) flour on quality characteristics of doughnuts
TLDR
Partial substitution of wheat flour with vetch flour with commercial wheat variety, Inqlab-91 was found suitable for the preparation of doughnuts and protein, lysine and trypsin inhibitor contents increased significantly. Expand
Microstructure and mechanical properties related to particle size distribution and composition in dark chocolate
Composition in dark chocolate was varied and the effects determined on microstructure, using light microscopy, and mechanical properties of molten and tempered chocolates, using a TA.HD Plus TextureExpand
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