Results 161 to 170 of about 272,289 (225)

Leche condensada

, 1975
openaire   +3 more sources

Leche orgánica.

, 2000
openaire   +1 more source

"¡Basta ya de leches!"

, 1972
openaire   +1 more source

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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
This study aimed to evaluate the effects of the application of ohmic heating (OH) to milk (0, 2, 4, 6, 8, or 10 V cm-1, 72-75 °C/15 s) on the sensory profiling of dulce de leche (DL) evaluated using preferred attribute elicitation (PAE) and temporal ...
Tatiana Colombo Pimentel, Adriano Gomes da Cruz, Erick Almeida Esmerino   +2 more
exaly   +2 more sources

Advantages of using ohmic heating in Dulce de Leche manufacturing

Innovative Food Science and Emerging Technologies, 2020
Ohmic heating (OH, 0, 2, 4, 6, 8, or 10 V cm−1, 72 °C/15 s, 60 Hz) at Dulce de leche processing was investigated. The equipment consisted in an ohmic heating chamber, and rectangular 316 stainless steel electrodes positioned 10 cm apart.
Tatiana Colombo Pimentel, Erick Almeida Esmerino, Adriano Gomes da Cruz   +2 more
exaly   +2 more sources

Ohmic heating technology in dulce de leche: Physical and thermal profile, microstructure, and modeling of crystal size growth

Food and Bioproducts Processing, 2020
The effect of ohmic heating (OH) parameters (voltage gradient, 2, 4, 6, 8, and 10 V cm−1) on the quality properties of dulce de leche (DL) was evaluated.
Gustavo Lpa Ramos, Tatiana Colombo Pimentel, R N Cavalcanti   +2 more
exaly   +2 more sources

Influence of different levels of ethnocentrism of the Brazilian consumer on the choice of dulce de leche from different countries of origin

Food Research International, 2021
Tatiana Colombo Pimentel, Adriano Gomes da Cruz, Erick Almeida Esmerino   +2 more
exaly   +2 more sources

Preference sorting versus Check‐All‐That‐Apply on sensory drivers of liking determination: A complementary study assessing dulce de leche

Journal of sensory studies, 2023
Product sensory description is a fundamental action in sensory science, traditionally achieved through descriptive sensory tests. Rapid methods (Sorting and check all that apply [CATA]) that do not require trained sensory panels have been increasingly ...
J. Rodrigues, K. A. Amorim, Vanessa Rios de Souza, Ana Carolina Ratti Nogueira, Ana Carla Marques Pinheiro   +4 more
semanticscholar   +1 more source

Technological benefits of using inulin and xylooligosaccharide in dulce de leche

, 2021
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.
Ludmila Salerno Leddomado, Ramon Silva, J. Guimarães, C. Balthazar, G. L. Ramos, M. Q. Freitas, M. Duarte, R. C. Neto, M. Tavares, T. C. Pimentel, P. H. F. Silva, R. Raices, M. C. Silva, A. Cruz, E. Esmerino   +14 more
semanticscholar   +1 more source

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

Journal of Dairy Research, 2021
Our 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.
C. Pinto, I. Renhe, Carolina Carvalho Ramos Viana, Í. Perrone, L. F. C. D. Oliveira, R. Stephani   +5 more
semanticscholar   +1 more source