机译:使用胶原蛋白水解物作为可可脂替代剂开发低脂低耗黑巧克力
Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Hafezi (West Arghavan) St. No. 7, Farahzadi Blvd., Qods Town, 1981619573 Tehran, Iran;
Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Jalal Ale-Ahmad Highway, 1411713116 Tehran, Iran;
Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Hafezi (West Arghavan) St. No. 7, Farahzadi Blvd., Qods Town, 1981619573 Tehran, Iran;
Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Hafezi (West Arghavan) St. No. 7, Farahzadi Blvd., Qods Town, 1981619573 Tehran, Iran;
Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Hafezi (West Arghavan) St. No. 7, Farahzadi Blvd., Qods Town, 1981619573 Tehran, Iran;
Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Hafezi (West Arghavan) St. No. 7, Farahzadi Blvd., Qods Town, 1981619573 Tehran, Iran;
dark chocolate; reduced-fat; reduced-energy; collagen hydrolysate; rheology; fat replacer;
机译:酶法生产的葵花籽油基可可脂当量对可可脂的相行为和黑巧克力品质的影响
机译:使用可可脂脂肪和对称/不对称硬脂酸混合酸三氰基甘油的脂肪混合物制备的黑巧克力的形成和性质:分子化合物晶体的影响
机译:具有不同胶凝机理的玉米油基油脂,可作为黑巧克力中的新型可可脂替代品
机译:一种超临界方法,用于生产可可脂和巧克力颗粒的巧克力
机译:交联胶原蛋白作为重组肉制品粘合剂的开发。
机译:添加可可脂当量对黑巧克力挥发性成分的影响
机译:可可脂和可可脂等同于巧克力糖果对人血甘油三酯,葡萄糖和胰岛素的影响