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

dc.creatorRodríguez, Analía
dc.creatorCuffia, Facundo
dc.creatorPiagentini, Andrea
dc.creatorLema, Patricia
dc.creatorPanizzolo, Luis
dc.creatorRozycki, Sergio Darío
dc.date.accessioned2018-09-12T18:56:13Z
dc.date.accessioned2018-11-06T13:54:50Z
dc.date.available2018-09-12T18:56:13Z
dc.date.available2018-11-06T13:54:50Z
dc.date.created2018-09-12T18:56:13Z
dc.date.issued2017-05
dc.identifierRodríguez, Analía; Cuffia, Facundo; Piagentini, Andrea; Lema, Patricia; Panizzolo, Luis; et al.; Study of the browning and gelation kinetics in a concentrated sheep milk and sucrose system; Wiley Blackwell Publishing, Inc; International Journal Of Dairy Technology; 70; 2; 5-2017; 197-203
dc.identifier1364-727X
dc.identifierhttp://hdl.handle.net/11336/59388
dc.identifierCONICET Digital
dc.identifierCONICET
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1880574
dc.description.abstractBrowning and gelation kinetics of a sheep milk and sucrose model system with 70% total solids (simulating dulce de leche) and the influence of temperature and sucrose content on this process were studied. The Kubelka–Munk index and subjective heat stability tests were used to monitor nonenzymatic browning and to determine gelation time. Browning and gelation processes showed different kinetics where gelation was shown to occur much faster than browning. Both independent variables (temperature and sucrose content) had a significant influence in both processes, where temperature had the higher impact.
dc.languageeng
dc.publisherWiley Blackwell Publishing, Inc
dc.relationinfo:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/1471-0307.12327/abstract
dc.relationinfo:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1111/1471-0307.12327
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.subjectDULCE DE LECHE
dc.subjectGELATION TIME
dc.subjectMAILLARD REACTION
dc.subjectNONENZYMATIC BROWNING
dc.subjectPROCESS KINETIC
dc.subjectSHEEP MILK
dc.titleStudy of the browning and gelation kinetics in a concentrated sheep milk and sucrose system
dc.typeArtículos de revistas
dc.typeArtículos de revistas
dc.typeArtículos de revistas


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