Influence of PET as single-use contact material on gloss and surface properties of chocolate

authored by: Sarah Schroeder, Lena Marie Schimke, Ute Bindrich, Koen Dewettinck, Knut Franke, Volker Heinz, Davy Van de Walle, Dana Middendorf
Abstract
Organisation(s): Institute of Food Science and Human Nutrition
Food Technology Section
External Organisation(s): German Institute of Food Technology (DIL e.V.)
Ghent University
Type: Article
Journal: Food Structure
Volume: 40
No. of pages: 11
ISSN: 2213-3291
Publication date: 04.2024
Publication status: Published
Peer reviewed: Yes
ASJC Scopus subject areas: Food Science, Bioengineering, Applied Microbiology and Biotechnology
Electronic version(s): https://doi.org/10.1016/j.foostr.2024.100375 (Access: Open)