Results 221 to 230 of about 269,560 (260)

Caracterización de la leche y queso artesanal de la región de Ojos Negros Baja California, México.

, 2020
La comunidad de Ojos Negros esta ubicada en el municipio de Ensenada Baja California, Mexico. Desde 1930, los residentes locales fabrican un queso artesanal muy apreciado en la region; sin embargo, la leche cruda y el queso nunca han sido analizados por ...
Laura E. Silva-Paz, GE Medina-Basulto, Gilberto López-Valencia, Martín F. Montaño-Gómez, Rafael Villa-Angulo, J. H. Ramírez, Ana L. González-Silva, Francisco Javier Monge-Navarro, S. A. Cueto-González, Gerardo Felipe-García   +9 more
semanticscholar   +1 more source

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

Journal of Dairy Research, 2019
The 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.
J. Francisquini, J. Rocha, E. Martins, R. Stephani, Paulo Henrique Fonseca da Silva, Isis Rodrigues Toledo Renhe, Ítalo Tuler Perrone, Antônio Fernandes de Carvalho   +7 more
semanticscholar   +1 more source

Kobus leche

2011
121. Red LLechwe Kobus leche French: Cobe lechwe / German: Litschi-Moorantilope / Spanish: Kob rojo Taxonomy. Kobus leche Gray, 1850, Banks of the river Zoaga, lat. 21°. Restricted by Smithers in 1971 as Boteti River, near Lake Ngami (Botswana). K. leche was formerly used as a parent taxon that encompassed all lechwe populations (i.e.
Don E. Wilson, Russell A. Mittermeier
openaire   +1 more source

Physico-chemical and compositional analyses and 5-hydroxymethylfurfural concentration as indicators of thermal treatment intensity in experimental dulce de leche.

Journal of Dairy Research, 2018
This Research Paper addresses the hypothesis that the type of dulce de leche formula affects formation of 5-hydroxymethylfurfural (HMF) during production and storage.
J. Francisquini, Leandra No Neves, J. Torres, A. F. Carvalho, Í. Perrone, P. F. D. da Silva   +5 more
semanticscholar   +1 more source

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

European Food Research and Technology, 2022
G. G. Netto, J. Francisquini, Antônio Fernandes de Carvalho, R. Stephani, Í. Perrone   +4 more
semanticscholar   +1 more source

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
Bruna B. Durço, T. C. Pimentel, M. M. Pagani, A. Cruz, M. Duarte, E. Esmerino   +5 more
semanticscholar   +1 more source

Leche materna de la propia madre y leche donada

2022
Regina, Valverde, Nestor Alejandro, Dinerstein, Nestor, Vain   +2 more
openaire   +2 more sources

Technological benefits of using inulin and xylooligosaccharide in dulce de leche

, 2021
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

Leche family

Notes and Queries, 1904
  +6 more sources