Isolation and Characterization of Melanoidins from Dulce de Leche, A Confectionary Dairy Product

Melanoidins, the brown-colored compounds formed through the Maillard reaction, are responsible for color development in dulce de leche (DL), a popular confectionary dairy product in the Río de la Plata region, particularly in Uruguay and Argentina. Color is a critical quality parameter that strongly...

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Detalles Bibliográficos
Autores principales: Rodríguez, Analía, Lema, Patricia, Bessio, María Inés, Moyna, Guillermo, Panizzolo, Luis Alberto, Ferreira, Fernando
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6891786/
https://www.ncbi.nlm.nih.gov/pubmed/31744182
http://dx.doi.org/10.3390/molecules24224163

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6891786/
https://www.ncbi.nlm.nih.gov/pubmed/31744182
http://dx.doi.org/10.3390/molecules24224163

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