Comparative structural and vibrational investigations between cocoa butter (CB) and cocoa butter equivalent (CBE) by ESI/MALDI-HRMS, XRD, DSC, MIR and Raman spectroscopy
Serge Bresson, Albane Lecuelle, F. Bougrioua, M. El Hadri, Vincent Baeten, Matthieu Courty, Serge Pilard, Sébastien Rigaud, Vincent Faivre
Topics & Concepts
Raman spectroscopyFood scienceChemistryTexture (cosmology)PhysicsOpticsComputer scienceImage (mathematics)Artificial intelligenceFood Chemistry and Fat AnalysisPhase Equilibria and Thermodynamics