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Einfluss freier Fettsäuren auf die kristallisationskinetischen und polymorphen Eigenschaften von Kakaobutter und - äquivalenten (English shop)
Miriam Theresia Müller (Author)Preview
Extract, PDF (170 KB)
Table of Contents, PDF (110 KB)
| ISBN-13 (Hard Copy) | 9783736972315 |
| ISBN-13 (eBook) | 9783736962316 |
| Language | Alemán |
| Page Number | 140 |
| Edition | 1. |
| Publication Place | Göttingen |
| Place of Dissertation | Bonn |
| Publication Date | 2020-07-15 |
| General Categorization | Dissertation |
| Departments |
Food chemistry
|
| Keywords | Kristallisation, Kakaobutter, Kristallisationskinetik, Freie Fettsäuren, Polymorphie, Temperierung, Minorkomponenten, Kakaobutteräquivalente, Kristallisationseigenschaften, Kristallkeimbildung, Kristallwachstum, Gompertz-Modell, Gepulste Kernspinresonanzspektroskopie (NMR), Polarisationsmikroskopie, Stearinsäure, Palmitinsäure, Ölsäure, Vorkristallisation, Kakaobutteralternativen, α-Polymorph-Bildung, Induktionszeit, Kristallisationsgeschwindigkeit, Maximaler Festfettgehalt, Schmelzverhalten, Kristallstrukturen, Gompertz-Parameter, Kakaobutterqualität, Freie Fettsäuren als Additive, Partikelsystem, Kakaopulver, Schokolade, β-Kristalle, Optimierung, Lösungsansätze, Partikel, crystallization, cocoa butter, crystallization kinetics, free fatty acids, polymorphism, tempering, minor components, cocoa butter equivalents, crystallization properties, nucleation, crystal growth, Gompertz-model, pulsed nuclear magnetic resonance (NMR), Differential Scanning Calorimetry (DSC), stearic acid, palmitic acid, oleic acid, pre-crystallization, cocoa butter alternatives, α-polymorph formation, induction time, crystallization rate, maximum solid fat content, melting profile, crystal structure, Gompertz parameters, cocoa butter quality, free fatty acids as additives, particle system, cocoa powder, chocolate, β-crystals, optimization, approach, Particle, orthorhombisch, Phosphatidylcholin, Phosphatidylethanolamin, Triglycerid, Distearoyloleoylglycerol, mikrobiologische Beschaffenheit, microbiological quality, Minorkomponenten, Qualitätsfaktor, klimatischen Bedingungen, Kakaobuttersorten, cocoa butter varieties, schimmelbefallen, mould infested, Kristallisationsverhalten, crystallisation behaviour, Fettsäurezusammensetzung, fatty acid composition, Mischkristalle, mixed crystals, Polymorphie, Schmelztemperatur, melting point, Basisvektor, base vector, Similarität, crystallization kinetics, Hauptfett, main fat, sweets market, |
