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Gouveia JR, de Lira Lixandrão KC, Tavares LB, et al. Thermal Transitions of Cocoa Butter: A Novel Characterization Method by Temperature Modulation. Foods. 2019;8(10)doi: 10.3390/foods8100449.
Gouveia, J. R., de Lira Lixandrão, K. C., Tavares, L. B., Lixandrão Fernando, P. H., Garcia, G. E. S., & Dos Santos, D. J. (2019). Thermal Transitions of Cocoa Butter: A Novel Characterization Method by Temperature Modulation. Foods (Basel, Switzerland), 8(10), . https://doi.org/10.3390/foods8100449
Gouveia, Julia Rocha, et al. "Thermal Transitions of Cocoa Butter: A Novel Characterization Method by Temperature Modulation." Foods (Basel, Switzerland) vol. 8,10 (2019). doi: https://doi.org/10.3390/foods8100449
Gouveia JR, de Lira Lixandrão KC, Tavares LB, Lixandrão Fernando PH, Garcia GES, Dos Santos DJ. Thermal Transitions of Cocoa Butter: A Novel Characterization Method by Temperature Modulation. Foods. 2019 Oct 02;8(10). doi: 10.3390/foods8100449. PMID: 31581607; PMCID: PMC6835775.
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Foods. 2019 Oct 02;8(10). doi: 10.3390/foods8100449.

Thermal Transitions of Cocoa Butter: A Novel Characterization Method by Temperature Modulation.

Foods (Basel, Switzerland)

Julia Rocha Gouveia, Kelly Cristina de Lira Lixandrão, Lara Basílio Tavares, Paulo Henrique Lixandrão Fernando, Guilherme Elias Saltarelli Garcia, Demetrio Jackson Dos Santos

Affiliations

  1. Nanoscience and Advanced Materials Graduate Program (PPG-Nano), Federal University of ABC (UFABC), Santo André 09210-580, Brazil. [email protected].
  2. Nanoscience and Advanced Materials Graduate Program (PPG-Nano), Federal University of ABC (UFABC), Santo André 09210-580, Brazil. [email protected].
  3. Nanoscience and Advanced Materials Graduate Program (PPG-Nano), Federal University of ABC (UFABC), Santo André 09210-580, Brazil. [email protected].
  4. Nanoscience and Advanced Materials Graduate Program (PPG-Nano), Federal University of ABC (UFABC), Santo André 09210-580, Brazil. [email protected].
  5. Center of Engineering, Modeling, and Applied Science (CECS), Federal University of ABC (UFABC), Santo André 09210-580, Brazil. [email protected].
  6. Nanoscience and Advanced Materials Graduate Program (PPG-Nano), Federal University of ABC (UFABC), Santo André 09210-580, Brazil. [email protected].
  7. Center of Engineering, Modeling, and Applied Science (CECS), Federal University of ABC (UFABC), Santo André 09210-580, Brazil. [email protected].

PMID: 31581607 PMCID: PMC6835775 DOI: 10.3390/foods8100449

Abstract

For the first time, the novel experimental technique Temperature Modulated Optical Refractometry (TMOR) was employed for cocoa butter thermal transitions characterization. The average refractive index (N

Keywords: TMOR; cocoa butter; refractive index; thermal transitions

References

  1. Rev Sci Instrum. 1979 Nov;50(11):1474 - PubMed
  2. Food Chem. 2018 Aug 1;256:390-396 - PubMed
  3. Soft Matter. 2018 May 9;14(18):3601-3611 - PubMed
  4. Food Chem. 2017 Jan 1;214:497-506 - PubMed
  5. Food Chem. 2013 Aug 15;139(1-4):184-95 - PubMed
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Publication Types

Grant support