Surface chemistry and microscopy of food powders
Despite high industrial and scientific interest, a comprehensive review of the surface science
of food powders is still lacking. There is a real gap between scientific concerns of the field …
of food powders is still lacking. There is a real gap between scientific concerns of the field …
Particle-based food systems subject to lipid migration–A review of measurement, modelling, and mitigation approaches
L Dewulf, MK Hausmann, A Bozon, G Niederreiter… - Powder Technology, 2024 - Elsevier
Many consumer food products such as confectionary or culinary seasonings are particle-
based systems containing varying amounts of lipids such as oils, fats, and greases. Lipid …
based systems containing varying amounts of lipids such as oils, fats, and greases. Lipid …
Thermal properties and volatile compounds profile of commercial dark-chocolates from different genotypes of cocoa beans (Theobroma cacao L.) from Latin America
There is a growing interest in the identification of chemometric markers that allow the
distinction and authentication of dark-chocolates according to their cocoa geographical …
distinction and authentication of dark-chocolates according to their cocoa geographical …
Roasting impact on the chemical and physical structure of Criollo cocoa variety (Theobroma cacao L)
This work analyzed the effect of infrared roasting at 100, 150, and 200° C on the main
physical and chemical changes of cocoa. Raw and roasted cocoa were analyzed using …
physical and chemical changes of cocoa. Raw and roasted cocoa were analyzed using …
Direct determination by portable ED-XRF of mineral profile in cocoa powder samples
L Herreros-Chavez, ML Cervera, A Morales-Rubio - Food chemistry, 2019 - Elsevier
The present study has exploited the rapidity of the analysis and the multi-elemental
capability of the energy dispersive X-ray fluorescence (ED-XRF) technique for the mineral …
capability of the energy dispersive X-ray fluorescence (ED-XRF) technique for the mineral …
Impact of cocoa variety on physical and chemical properties, reconstitutability, and flowability of cocoa powders
SM Moundanga, J Petit, CB Ndangui, J Scher… - Powder Technology, 2024 - Elsevier
Abstract Cocoa of the Criollo, Forastero, and Trinitario varieties grown in the same
production area of the Republic of the Congo were simultaneously harvested and similar …
production area of the Republic of the Congo were simultaneously harvested and similar …
Acoustic and mechanical testing of commercial cocoa powders
In the present study, commercial cocoa powders with different cocoa fat contents were
studied. It was found that the cocoa powders' flow patterns were of a cohesive to highly …
studied. It was found that the cocoa powders' flow patterns were of a cohesive to highly …
Effect of surface compositional difference on powder flow properties
Surface composition plays an important role in the cohesion/adhesion behavior of powders.
Yet, the quantification of the major factors that affect powder kinematics is a challenge …
Yet, the quantification of the major factors that affect powder kinematics is a challenge …
A surface characterization platform approach to study Flowability of food powders
BEC Montes, JM Martínez-Alejo, H Lozano-Perez… - Powder Technology, 2019 - Elsevier
The surface properties of powders used in beverages have been investigated using IGC
(Inverse Gas Chromatography) to assess surface energy and interactions, and X-Ray …
(Inverse Gas Chromatography) to assess surface energy and interactions, and X-Ray …
Storage-induced caking of cocoa powder
Cocoa powders are highly subjected to caking, a phenomenon of solid particles
agglomeration that impairs powder functionalities such as rehydration and flowing …
agglomeration that impairs powder functionalities such as rehydration and flowing …