Results 171 to 180 of about 964 (195)

Lactose-free Dulce de leche: compositional characterization, browning and texture profile

Journal of Dairy Research, 2021
AbstractOur objective was to elaborate lactose-free Dulce de leche (DL) and evaluate the influence of the hydrolysis of this sugar on the attributes of the products. Fluid milk used was divided into two portions and, in one of them, enzymatic hydrolysis of lactose was carried through. Next, the homogenization of milk was performed at 20 MPa.
Caroline Barroso Dos Anjos, Pinto, Isis Rodrigues Toledo, Renhe, Carolina Carvalho Ramos, Viana, Ítalo Tuler, Perrone, Luiz Fernando Cappa de, Oliveira, Rodrigo, Stephani   +5 more
openaire   +2 more sources

Sugar formulation effect on available lysine content of dulce de leche

Journal of Dairy Research, 1999
Dulce de leche is a dairy-based confectionery product, widely consumed in Argentina and other Latin American countries as filling or topping for desserts, cakes and biscuits (Hansen, 1978; Bouzas, 1997). It is prepared by heat concentration of whole milk with added sucrose until it reaches 700 g total solids/kg dulce de leche.
L S, Malec, R A, Llosa, M S, Vigo
openaire   +2 more sources

5-Hydroxymethylfurfural formation and color change in lactose-hydrolyzed Dulce de leche

Journal of Dairy Research, 2019
AbstractThe work described in this Research Communication concerns the production of Dulce de leche (DL), that is a traditional product from South America obtained by concentration. Maillard reaction (MR) products are mainly responsible for the formation of color and flavor in this product.
Júlia d'Almeida, Francisquini, Júlia, Rocha, Evandro, Martins, Rodrigo, Stephani, Paulo, Henrique Fonseca da Silva, Isis Rodrigues, Toledo Renhe, Ítalo, Tuler Perrone, Antônio, Fernandes de Carvalho   +7 more
openaire   +2 more sources

Dulce de Leche

2022
openaire   +1 more source

Production Methods and Product Properties of Dulce de Leche

Süt reçeli, koyulaştırılmış bir süt ürünüdür. Brezilya, Arjantin, Uruguay ve Meksika gibi birçok Güney Amerika ülkelerinde tüketilmektedir. Bu ülkelerde ismi “dulce de leche, karamel süt ve sütlü şekerleme’’ olarak bilinmektedir. Maillard reaksiyonu yoğunluğu ve karamelizasyon derecesine göre rengi açık kremle koyu kahverengi arasında değişkenlik ...
TUNA, Cansu, ARSLAN, Seher
openaire   +1 more source

The effect of induced crystallization of lactose on dulce de leche properties

European Food Research and Technology, 2022
Gabriel Gama Netto, Júlia d’Almeida Francisquini, Antônio Fernandes de Carvalho, Rodrigo Stephani, Italo Tuler Perrone   +4 more
openaire   +1 more source

Effect of formulation and heat treatment on 5-hydroxymethylfurfural formation and quality parameters in dulce de leche

Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment, 2021
Yeison Fernando Barrios-Rodríguez, Rommy N Zuniga, Maria Salomé Mariotti Celis   +2 more
exaly  

Dulce de leche submitted to ohmic heating treatment: Consumer sensory profile using preferred attribute elicitation (PAE) and temporal check-all-that-apply (TCATA)

Food Research International, 2020
Ramon Silva, Ramon S Rocha, Tatiana Colombo Pimentel   +2 more
exaly  

Puesta en marcha de fábrica de dulce de leche

2005
Ingeniero ...
openaire   +1 more source

Dulce De Leche

Analía Rodríguez, Adriana Gámbaro, Luis A. Panizzolo, Sergio D. Rozycki   +3 more
openaire   +1 more source