用大豆和椰子蔬菜配料重新配制白巧克力，并加入封装肉桂提取物：理化、抗氧化和感官特性研究

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Properties Pub Date : 2024-05-25 DOI:10.1080/10942912.2024.2355904

Rossi Indiarto, Amanda Karistael Novita Situmorang, Ashari Harunaningtyas, Heni Radiani Arifin, Edy Subroto, Ervika Rahayu Novita Herawati, Mohamad Djali, Mahani, Dimas Rahadian Aji Muhammad

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引用次数: 0

摘要

不含可可质的白巧克力不如黑巧克力和牛奶巧克力健康。由于含有牛奶成分，白巧克力还可能对乳糖不耐症患者或...

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Reformulation of white chocolate with soy- and coconut-based vegetable ingredients incorporating encapsulated cinnamon extract: investigation of physicochemical, antioxidant, and sensory properties

White chocolate, which does not contain cocoa mass, is less healthy than dark and milk chocolate. Due to its milk content, white chocolate can also cause issues for those with lactose intolerance o...

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来源期刊

International Journal of Food Properties 工程技术-食品科技

CiteScore

5.20

自引率

3.40%

发文量

167

审稿时长

4.3 months

期刊介绍： The International Journal of Food Properties publishes original research papers devoted to all scientific and applied aspects of food properties. The emphasis is on measurement methods, development of standards, and data on food properties, predictions, and applications. The International Journal of Food Properties brings together the widely scattered research in the area of food properties and provides an international forum for scientists and technologists for rapid dissemination of their research results, ideas, and knowledge. Other features include review articles, book reviews, letters to the editor, conference papers, news, and commercial advertisements.