Results 181 to 190 of about 51,936 (204)
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Clove and cinnamon essential oils in dulce de leche
Nutrition & Food Science, 2017Purpose The purpose of this study was to analyze lipid oxidation and microbiological, physical, chemical and sensory attributes of dulce de leche. Design/methodology/approach Dulce de leche samples were produced from various essential oil (EOs), control (no EO), clove, cinnamon and a clove and cinnamon mixture. After manufacturing, the products were
Jessica Antigo +5 more
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Technological benefits of using inulin and xylooligosaccharide in dulce de leche
Food Hydrocolloids, 2021Abstract The addition of prebiotic ingredients (inulin or xylooligosaccharide, XOS, 2.5 g/100 g) on the quality parameters of Dulce de Leche (DL) was evaluated. Gross composition, hydroxymethylfurfural (HMF) values, rheological tests (texture profile analysis, TPA), color parameters, water mobility (TD-NMR), fatty acid profile, and crystal size ...
Ludmila S. Leddomado +14 more
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Sugar formulation effect on available lysine content of dulce de leche
Journal of Dairy Research, 1999Dulce 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
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5-Hydroxymethylfurfural formation and color change in lactose-hydrolyzed Dulce de leche
Journal of Dairy Research, 2019AbstractThe 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 +7 more
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SÜT REÇELİ VEYA DULCE DE LECHE: FİZİKOKİMYASAL KARAKTERİZASYONU
2018Physicochemical characterizationof Dulce de Leche (DL) or milk jam, a type of sweetened concentrated milkespecially popular in South America, was carried out on six commercial brandsproduced in Turkey. One of the samples was prepared using sheep milk while theothers were purchased from local retailers.
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Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment, 2021
Yeison Fernando Barrios-Rodríguez +2 more
exaly
Yeison Fernando Barrios-Rodríguez +2 more
exaly
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
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