بررسی تأثیر آمونیوم فسفاتید و لسیتین بر بهبود ویژگی های کیفی و ظاهری شکلات سفید

Ali, A., Selamat, J., Man, Y. C. & Suria, A. M. (2001). Effect of storage temperature on texture, polymorphic structure, bloom formation and sensory attributes of filled dark chocolate. Food Chemistry, 72(4), 491-497.

Anon. (2016). Chocolate – Specification and test methods. Iranian National Standardization Organization. 7th Revision. (NO.608). http://standard.isiri.gov.ir [In Persion]

Anon. (1995). Methods for measuring the stability of edible oils and fats against oxidation. Iranian National Standardization Organization. (NO.3734). http://standard.isiri.gov.ir [In Persion]

Beckett, S. T. (2008). Preface. In the Science of Chocolate pp. P005-P006.

Beckett, S. T. (2011). Industrial chocolate manufacture and use. John Wiley & Sons. 125-128.

Brimelow, C. J. B., Nestle R. & Centre, D. (2001). Lausanne, Colour measurement of foods by colour reflectance. Research Centre, CRC Press LLC.

Ghavami, M. (1982). Natural stabilizing factors in soyabean oil. Food science department of the University of reading, 124. [In Persian].

Ghavami, M. (2008). Laboratory techniques of oils and fats. Islamic Azad University Publications Science and Research Branch, 70 [In Persian].

Koca, I. & Ustun, N. S. (2009). Colour stability in sour cherry jam during storage. Asian Journal of Chemistry, 21(2), 1011-1020.

Mazo Rivas, J. C., Schneider, Y. & Rohm, H. (2016). Effect of emulsifier type on physicochemical properties of water‐in‐oil emulsions for confectionery applications. International Journal of Food Science & Technology, 51(4), 1026-1033

Mirarab Razi1, S., Mohebbi, M., Haddad Khodaparast, M. & Koocheki, A. (2014). Comparisons of some sensory, physical and textural characteristics of chocolate dessert containing different amounts of albumin, sodium caseinate, whey protein concentrate. JRIFST.377 [In Persian].

Norn, V. (2014). Emulsifiers in food technology. John Wiley & Sons.71

Peker, B. B., Senem, S. U. N. A., Tamer, C. E. & Çopur, Ö. U. (2013). The effects of lecithin and polyglycerol polyricinoleate (PGPR) on quality of milk, bitter and white chocolates. Uludağ Üniversitesi Ziraat Fakültesi Dergisi, Journal of Agricultural Faculty of Bursa Uludag University, 27(2), 48-68.

Rossini, K., Noreña, C. P. & Brandelli, A. (2011). Changes in the color of white chocolate during storage: potential roles of lipid oxidation and non-enzymatic browning reactions. Journal of Food Science and Technology, 48(3), 305-311.

Sacchetti, G., Ioannone, F., De Gregorio, M., Di Mattia, C., Serafini, M. & Mastrocola, D. (2016). Nonenzymatic browning during cocoa roasting as affected by processing time and temperature. Journal of Food Engineering, 169, 44-52.

Talbot, G. (2009). Science and technology of enrobed and filled chocolate, confectionery and bakery products. 1st Edition, Kindle Edition, 263-273.

 

Trinh, K. T. & Glasgow, S. (2012). On the texture profile analysis test. Quality of life through chemical engineering, Institute of Food Nutrition and Human Health Massey University Wellington, New Zealand, 23-26.

Vercet, A. (2003). Browning of white chocolate during storage. Food Chemistry, 81(3), 371-377.

Wells, M. A. (1999). Industrial chocolate manufacture and use.