메뉴 건너뛰기




Volumn 2, Issue 1, 1996, Pages 45-49

Note: Influence of soluble solids, acidity and sugar on the color of dulce de leche;Nota: Influencia de los sólidos solubles, de la acidez y del azúcar sobre el color del dulce de leche

Author keywords

color; Palabras claves: dulce de leche

Indexed keywords


EID: 0030552649     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/108201329600200106     Document Type: Article
Times cited : (3)

References (18)
  • 1
    • 84987298025 scopus 로고
    • Nonenzymatic browning in liquid model systems of high water activity: Kinetics of color changes due to caramelization of various single sugars
    • Buera MP, Chirife J., Resnick S., Lozano R. (1987). Nonenzymatic browning in liquid model systems of high water activity: Kinetics of color changes due to caramelization of various single sugars J Food Sci 52: 1059-1061.
    • (1987) J Food Sci , vol.52 , pp. 1059-1061
    • Buera, M.P.1    Chirife, J.2    Resnick, S.3    Lozano, R.4
  • 2
    • 0001864968 scopus 로고
    • Spectrophotometric and sensory color measurements of a dairy product: dulce de leche
    • Buera MP, Hough G., Martínez E., Resnik S. (1990). Spectrophotometric and sensory color measurements of a dairy product: dulce de leche An Asoc Quím Argent 78: 291-299.
    • (1990) An Asoc Quím Argent , vol.78 , pp. 291-299
    • Buera, M.P.1    Hough, G.2    Martínez, E.3    Resnik, S.4
  • 5
    • 0040991986 scopus 로고
    • General Secretariat Brussels.
    • Fil (1962). Teneur en azote total General Secretariat, Brussels.
    • (1962) Teneur en azote total
  • 6
    • 0039805464 scopus 로고
    • General Secretariat Brussels.
    • Fil (1974). Teneur en lactose General Secretariat, Brussels.
    • (1974) Teneur en lactose
  • 7
    • 84993749986 scopus 로고
    • Dehydration reaction of carbohydrates
    • Feather MS Jr, Harris JF (1972). Dehydration reaction of carbohydrates Adv Carbohydr Chem 28: 161-170.
    • (1972) Adv Carbohydr Chem , vol.28 , pp. 161-170
    • Feather, M.S.1    Harris, J.F.2
  • 8
    • 84993794073 scopus 로고
    • Production of caramelized sweetened condensed milk in a continuous plate heater exchanger
    • Grandi JC (1986). Production of caramelized sweetened condensed milk in a continuous plate heater exchanger Revista do Institnto Lacticinios Candido Tostes 41: 31-34.
    • (1986) Revista do Institnto Lacticinios Candido Tostes , vol.41 , pp. 31-34
    • Grandi, J.C.1
  • 10
    • 0039805441 scopus 로고
    • Effect of composition on non-enzymatic browning rate in dulce de leche-like systems
    • Hough G., Buera MP, Martínez E., Resnik S. (1991). Effect of composition on non-enzymatic browning rate in dulce de leche-like systems An Asoc Quím Argent 79: 31-40.
    • (1991) An Asoc Quím Argent , vol.79 , pp. 31-40
    • Hough, G.1    Buera, M.P.2    Martínez, E.3    Resnik, S.4
  • 11
    • 84977721386 scopus 로고
    • Consumer preference of dulce de leche among students in the United Kingdom
    • Hough G., Bratchell N., Wakeling I. (1992). Consumer preference of dulce de leche among students in the United Kingdom J Sensory Studies 7: 119-132.
    • (1992) J Sensory Studies , vol.7 , pp. 119-132
    • Hough, G.1    Bratchell, N.2    Wakeling, I.3
  • 13
    • 0002601117 scopus 로고
    • The influence of pH and weak-acid anions on the dehydration of D-fructosa
    • Kuster Bfm, Temmink Hmg (1977). The influence of pH and weak-acid anions on the dehydration of D-fructosa Carbohydr Res 54: 185-192.
    • (1977) Carbohydr Res , vol.54 , pp. 185-192
    • Kuster, B.1    Temmink, H.2
  • 14
    • 0001783408 scopus 로고
    • Total solids and density measurements in dulce de leche, a typical Argentine dairy product
    • Moro O., Hough G. (1985). Total solids and density measurements in dulce de leche, a typical Argentine dairy product J Dairy Sci 68: 521-525.
    • (1985) J Dairy Sci , vol.68 , pp. 521-525
    • Moro, O.1    Hough, G.2
  • 17
    • 0004289952 scopus 로고
    • México: Compañia Editorial Continental S.A.
    • Snedecor G., Cochran W. (1977). Métodos Estadisticos México: Compañia Editorial Continental S.A., pp. 420-467.
    • (1977) Métodos Estadisticos , pp. 420-467
    • Snedecor, G.1    Cochran, W.2
  • 18
    • 0001058095 scopus 로고
    • Novel developments in caramelization
    • Theander O. (1981). Novel developments in caramelization Prog Food Nutr Sci 5: 471-478.
    • (1981) Prog Food Nutr Sci , vol.5 , pp. 471-478
    • Theander, O.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.