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Start Over Author "O. S. Rudenko" Publisher allerton press
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1. Effect of weight fraction of total dry residue of cacao products on chocolate shelf life

Author

N. B. Kondrat’ev, M. V. Osipov, O. S. Rudenko, and L. M. Aksenova

Subjects
Psychiatry and Mental health, Residue (chemistry), Neuropsychology and Physiological Psychology, Chemistry, Plant biochemistry, Induction time, Food science, Shelf life, Mass fraction
Abstract

The oxidative stability of fats extracted from various types of chocolate differing in content of total dry residue of cacao products during storage is investigated. Data allowing predicting the shelf life of chocolate are given. The induction time and shelf life of chocolate vary depending on the weight fraction of the total dry residue of cacao products.

Published
2010

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