Results 81 to 90 of about 174 (109)

Techno-Functional Properties and Applications of Inulin in Food Systems. [PDF]

Gels
Canazza E, Grauso M, Mihaylova D, Lante A.   +3 more
europepmc   +1 more source

Antioxidant Activity of Maillard Reaction Products in Dairy Products: Formation, Influencing Factors, and Applications. [PDF]

Foods
Lan H, Xu J, Lu X, Hu X, Peng L, Liu Q, Ye F, Qi H.   +7 more
europepmc   +1 more source

Dietary Patterns and Factors Associated with Food Affinity in Pregnant Women from Quito, Ecuador. [PDF]

Nutrients
Toapanta-Pinta P, Vasco-Morales S, Céspedes-Granda S, Sartorelli DS, Moisés ECD.   +4 more
europepmc   +1 more source

Monitoring sodium content in processed and ultraprocessed foods in Argentina 2022: compliance with National Legislation and Regional Targets. [PDF]

Public Health Nutr
Guarnieri L, Castronuovo L, Flexner N, Yang Y, L'Abbe MR, Tiscornia V.   +5 more
europepmc   +1 more source

Juan Mari Arzak cocina en casa. Cítricos de dulce de leche ligero.

, 2001
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Dulce de leche – Confiture de lait

Agroalimentaire, 2021
Cette fiche procede concerne le dulce de leche (litteralement douceur lactee) ou confiture de lait qui est un produit majoritairement consomme en Amerique du sud. Si dans le reste du monde le lait concentre sucre doit rester blanc, a l'inverse, ce produit subit un brunissement non enzymatique qui lui donne sa couleur et sa saveur typique de caramel ...
openaire   +1 more source

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
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Pathogenic microorganism survival in dulce de leche

Food Control, 2010
Abstract In order to evaluate the survival of Salmonella typhimurium, Listeria monocytogenes, Escherichia coli O157:H7 and Staphylococcus aureus in dulce de leche, aliquots of this sweet were experimentally contaminated with these pathogenic microorganisms at 103 (C1) and 101 (C2) bacterial cells per gram, and later analysed to evaluate microorganism
Denise Hentges, Daiani Teixeira da Silva, Priscila Alves Dias, Rita de Cássia dos Santos da Conceição, Miriam Nunes Zonta, Cláudio Dias Timm   +5 more
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Lubricated squeezing flow viscometry for dulce de leche (milk sweet) Viscometría de extensión biaxial sin fricción de dulce de leche

Food Science and Technology International, 2000
Commercial samples of dulce de leche (milk sweet, caramel jam) of two types, made by two different manufacturers were squeezed between two parallel Teflon® plates, 64 mm in diameter. The initial height of the samples was about 8 mm and they were compressed to 0.4 mm at rates of 0.1, 0.2, 0.3 and 0.4 mm/s. After the samples had reached the final height,
M.G. Corradini, M. Peleg
openaire   +1 more source