Chocolate Technology 2010

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Chocolate Technology 2010

机译：巧克力技术2010

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Europe's largest symposium dedicated to the science and technology of chocolate will cover all the current technical developments in chocolate by expert speakers with industry or academic backgrounds. Topics will range from presentations on crystallisation properties during the cooling process and natural vanilla in chocolate, to specific and detailed work on texture and taste of chocolate and thickening of milk-based chocolate.

机译：欧洲最大的巧克力科学专题讨论会，将由具有行业或学术背景的专家演讲者介绍巧克力当前的所有技术发展。主题范围从在冷却过程中的结晶特性和巧克力中的天然香草的演讲到关于巧克力的质地和口味以及乳基巧克力的增稠的具体而详细的工作。

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《Confectionery production》 |2010年第9期|p.27|共1页
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1. Chocolate Technology International 2010 by ZDS [J] . The manufacturing confectioner . 2010,第5期

机译：ZDS 2010国际巧克力技术展
2. Confectionery Production becomes media partner with ZDS' Chocolate Technology 2010 [J] . Confectionery production . 2010,第8期

机译：糖果生产成为ZDS的Chocolate Technology 2010的媒体合作伙伴
3. Chocolate equals stop. Chocolate-specific inhibition training reduces chocolate intake and go associations with chocolate [J] . Houben Katrijn, Jansen Anita Appetite . 2015,第Null期

机译：巧克力等于停止。专门针对巧克力的抑制训练减少了巧克力的摄入并与巧克力发生关联
4. Green Chocolate? - Investigating the Sustainable Development of Chocolate Manufacturing in a Laboratory-Based Undergraduate Engineering Course [C] . Alexander Vincent Struck Jannini, Mary Staehle, Joseph Francis Stanzione, American Society for Engineering Education Annual Conference and Exposition . 2015

机译：绿色巧克力？ - 调查基于实验室的本科工程课程中巧克力制造的可持续发展
5. Artizan ?ikolata üretiminde ac? Ganaj Dolgulu ?ikolata geli?tirilmesi Ve baz? ?zelliklerinin Belirlenmesi =Development of chili pepper ganache filled chocolate in artisan chocolate production and determination of some properties [D] . Se?uk, Berkay. 2020

机译：Artizan？AC在生产Ikolata？甘蓝填写了吗？常规和基地的发展？ Zelikliks的测定=辣椒GANACHE填充巧克力在工匠巧克力生产和一些性质的测定
6. Reply to Ziegler et al.: Electrorheological technology to make chocolate healthier and tastier [O] . Rongjia Tao, Hong Tang, Kazi Tawhid-Al-Islam, 2016

机译：回复Ziegler等人：电流变技术使巧克力更健康更美味
7. The contents and effects of polyphenols in chocolate: qualitative and quantitative analyses of polyphenols in chocolate and chocolate raw products as well as evaluation of potential implications of chocolate consumption in human health [O] . Wollgast Jan 2004

机译：巧克力中多酚的含量和作用：对巧克力和巧克力原料中的多酚进行定性和定量分析，以及评估食用巧克力对人体健康的潜在影响

Chocolate Technology 2010

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