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dc.contributor.authorJardim, Denise C. P.; et al.-
dc.contributor.otherPT_Br
dc.date.accessioned-
dc.date.accessioned2023-02-17T19:49:16Z-
dc.date.availablePT_Br
dc.date.available2023-02-17T19:49:16Z-
dc.date.copyright-
dc.date.issued2011-
dc.identifierPT_Br
dc.identifier.citationProcedia Food Science, v. 1, p. 1026-1030, 2011.pt_BR
dc.identifier.urihttp://repositorio.ital.sp.gov.br/jspui/handle/123456789/643-
dc.description.abstractQuality loss of white chocolate, considered the main reaction which limits the shelf-life, is caused by loss of white color during its storage. The main objective of this research was to determine the kinetic data of transformations that entail loss of quality in white chocolate, providing information about the degradation over time. For the kinetic study the samples were stored at approximately 82% RH to accelerate the reaction, at 10, 20 and 30 °C. Three formulations were made: with whey (Formulation 1), with skim milk (Formulation 2) and with GlobeTM Chocosystem (Formulation 3). The Formulation 3 maintained the white color longer compared to Formulations 2 and 3, according with the values of Ea (kcal/ gmol.K), and Q10 obtained.pt_BR
dc.formatPT_Br
dc.languagePT_Br
dc.language.isoenpt_BR
dc.publisherElsevierpt_BR
dc.rightsPT_Br
dc.sourcePT_Br
dc.subjectwhite chocolatept_BR
dc.subjectColorpt_BR
dc.subjectKineticpt_BR
dc.subjectQ10pt_BR
dc.titleKinetic of white chocolate color losspt_BR
dc.title.alternative11th International Congress on Engineering and Food (ICEF11)pt_BR
dc.typeArticlept_BR
dc.date.updated-
dc.subject.cnpqPT_Br
dc.contributor.CRUESPPT_Br
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