NÂNG CAO CHẤT LƯỢNG BƠ CA CAO
Abstract
Tóm tắt
Article Details
Tài liệu tham khảo
Dillinger, T.L., Barriga, P., Escarcega, S., Jimenez, M., Lowe, D.S., Grivetti, L.E, 2000. Food of the Gods: Cure for humanity? A cultural history of the medicinal and ritual use of chocolate. J. Nutr.,130, 2057S-2072S.
Hosterman, J.W., Sam H.P., 1992. “Bentonite and Fuller's Earth Resources of the United States”. U.S. Geological Survey Professional Paper 1522 (U.S. Government Printing Office).
Liendo, R., Fanny C.P. and Agricia Q., 1997. Characterization of cocoa butter extracted from Criollo cultivars of Theobroma cacao L. Food Research International 30(9): 727–731.
Lipp, M. and Anklam, 1998. Review of cocoa butter and alternative fats for use in chocolate—Part A. Compositional data. Food Chemistry, Volume 62, Issue 1, Pages 73–97.
O’Brien R.D., 2009. Fats and Oils – Formulating and Processing for Applications. CRC Press.
Official and Tentative Methods of the American Oil Chemists' Society, Vol.1, AOCS, Champaign, IL, 1980. Method Cd 8-53.
Patterson, H.B.W., 2009. Adsorption. In: Bleaching and Purifying Fats and Oils. Theory and Practice. pp. 53-67 (G.R. List (ed.), AOCS Press, Urbana).
Pires, J.L., Cascardo, J.C.M., Lambert, S.V., Figueira A., 1998. Increasing cocoa butter yield through genetic improvement of Theobroma cacao L: seed fat content variability, inheritance, and association with seed yield. Euphytica, 103, 115–121.
TCVN 6123-2: 1996. Dầu mỡ động vật và thực vật – Xác định chất không xà phòng hóa. Phần 2: Phương pháp nhanh dùng chất chiết hexan.