Abstract 3D printing, also referred to as additive manufacturing, offers a wide range of new
processing possibilities to the food industry. This technology allows a layer by layer (bottom …

Chocolate is a food with complex microstructure properties. In this study, chocolate surface
and internal microstructures are discussed considering final product quality and stability. In …

In the present study, the phenomenon of natural convection in a square porous cavity
containing Casson fluid is investigated, numerically. The non-Newtonian model of Casson …

Biominerals are organic–mineral composites formed by living organisms. They are the
hardest and toughest tissues in those organisms, are often polycrystalline, and their …

Three different chocolate types: dark, milk and white were characterized and compared for
the microstructural and rheological (fundamental and empirical) characteristics. A light …

Protein stabilized fish oil microcapsules were incorporated into chocolates in order to design
fortified product which could bear the nutritional claim “source of or high omega-3 fatty …

Abstract 3D printing, as an emerging intelligent additive manufacturing processing
technology, has been widely used in materials, aerospace, construction, medicine and other …

The influence of several process steps on the rheological, textural and calorimetric
characteristics of dark chocolate was evaluated. Samples were obtained at each phase of …

Background Conching is the processing step in which chocolate is subjected to long-term
heat treatment, mechanical forces and addition of fat and emulsifiers. There is an important …

Consumer demand for healthier alternative sweeteners and attempts to replace the most
common sweetener used in chocolate, namely sucrose, continue to increase in recent times …