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Publication : international journal of dairy technology

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Academic Journal

Dulce de leche: Product types, production processes, quality aspects and innovations minor EDITS.

Authors : Vargas, Maryella Osório¹ (AUTHOR); Prestes, Amanda Alves² (AUTHOR); Miotto, Marília¹ (AUTHOR)

Subjects: *MANUFACTURING processes; *DAIRY products; *PRODUCT attributes

Source: International Journal of Dairy Technology. May2021, Vol. 74 Issue 2, p262-276. 15p.

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Academic Journal

Influence of temperature on accelerated lactose crystallization in dulce de leche.

Authors : ARES, GASTÓN.¹ ; GIMÉNEZ, ANA¹

Subjects: *LACTOSE; *CRYSTALLIZATION; *VISCOSITY

Source: International Journal of Dairy Technology. Aug2008, Vol. 61 Issue 3, p277-283. 7p. 1 Black and White Photograph, 4 Charts, 4 Graphs.

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Academic Journal

Loss of available lysine during processing of different dulce de leche formulations.

Authors : Malec, Laura S.¹; Llosa, Ricardo A.¹; Naranjo, Gabriela B.¹

Subjects: *CONFECTIONERY; *LYSINE; *HEAT treatment of milk

Source: International Journal of Dairy Technology. Aug2005, Vol. 58 Issue 3, p164-168. 5p.

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Dulce de leche : Product types, production processes, quality aspects and innovations minor EDITS

Authors : Amanda Alves Prestes; Elane Schwinden Prudencio; Maryella Osório Vargas

Subjects: Agricultural science; Process Chemistry and Technology; media_common.quotation_subject

Source: International Journal of Dairy Technology. 74:262-276

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Influence of temperature on accelerated lactose crystallization in dulce de leche

Authors : Ana Giménez; Gastón Ares

Subjects: Chemistry; Process Chemistry and Technology; Bioengineering

Source: International Journal of Dairy Technology. 61:277-283

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Loss of available lysine during processing of different dulce de leche formulations

Authors : Ricardo A. Llosa; María S. Vigo; Gabriela B. Naranjo

Subjects: Sucrose; food.ingredient; Process Chemistry and Technology

Source: International Journal of Dairy Technology. 58:164-168

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Academic Journal

Comparative appraisal of HPLC, Chloramine‐T and Lane–Eynon methods for quantification of carbohydrates in concentrated dairy products.

Authors : da Silva, Luana Cristina A¹ (AUTHOR); Lafetá Junior, José A Q¹ (AUTHOR); Leite, Maurício O¹ (AUTHOR)

Subjects: *CHLORAMINE-T; *DAIRY products; *CARBOHYDRATES

Source: International Journal of Dairy Technology. Nov2020, Vol. 73 Issue 4, p795-800. 6p.

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Academic Journal

Study of the browning and gelation kinetics in a concentrated sheep milk and sucrose system.

Authors : Rodríguez, Analía¹ ; Cuffia, Facundo²; Piagentini, Andrea M³

Subjects: *GELATION; *SHEEP milk; *SUCROSE

Source: International Journal of Dairy Technology. May2017, Vol. 70 Issue 2, p197-203. 7p.

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فلترة النتائج

Dulce de leche: Product types, production processes, quality aspects and innovations minor EDITS.

Influence of temperature on accelerated lactose crystallization in dulce de leche.

Loss of available lysine during processing of different dulce de leche formulations.

Dulce de leche : Product types, production processes, quality aspects and innovations minor EDITS

Influence of temperature on accelerated lactose crystallization in dulce de leche

Loss of available lysine during processing of different dulce de leche formulations

Comparative appraisal of HPLC, Chloramine‐T and Lane–Eynon methods for quantification of carbohydrates in concentrated dairy products.

Study of the browning and gelation kinetics in a concentrated sheep milk and sucrose system.

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