Open AccessPolymorphic Forms of Chocolate: Application of Solid-State Characterization in the Food Industry
Author(s) -
Renan Marcel Bonilha Dezena
Publication year - 2021
Publication title -
brjac brazilian journal of analytical chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.131
H-Index - 6
eISSN - 2179-3433
pISSN - 2179-3425
DOI - 10.30744/brjac.2179-3425.letter-rmbdezena-n30
Subject(s) - food industry , characterization (materials science) , food science , business , chemistry , materials science , nanotechnology
The perception of chocolate palate is directly related to the crystallographic structure, particle size range (0.01 mm to 0.1 mm), geometry and spatial arrangement.