Characterization of Melanoidins and Color Development in Dulce de Leche, a Confectionary Dairy Product With High Sucrose Content: Evaluation of pH Effect, an Essential Manufacturing Process Parameter

The effect on color of the initial pH employed in dulce de leche (DL) production was evaluated through physicochemical and spectroscopical characterization of the melanoidins formed in the process. Melanoidins originated at pH values of 6.5, 7.0, and 7.5, and they were released by the enzymatic hydr...

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Detalles Bibliográficos
Autores principales: Rodríguez, Analía, Lema, Patricia, Bessio, María Inés, Moyna, Guillermo, Olivaro, Cristina, Ferreira, Fernando, Panizzolo, Luis Alberto
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8632489/
https://www.ncbi.nlm.nih.gov/pubmed/34859029
http://dx.doi.org/10.3389/fnut.2021.753476

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8632489/
https://www.ncbi.nlm.nih.gov/pubmed/34859029
http://dx.doi.org/10.3389/fnut.2021.753476

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