Papers mentioning dulce de leche or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Dairy products contain complex types and contents of proteins, lipids, and lactose. The Maillard reaction (MR) occurs between proteins and reducing sugars during the processing and... Read full abstract on PubMed →
Taste masking in pharmaceutical products is a complex and subjective process that requires reliable evaluation methods. This review focuses on the electronic tongue (e-tongue), an... Read full abstract on PubMed →
A microtiter plate (MTP) method was developed to screen 1064 unique microorganisms-substrate fermentations for production of 68 target aroma compounds. Based on the number of hits... Read full abstract on PubMed →
In this experiment, Guangxi passion fruit was used as the raw material for natural aroma extraction using the spinning cone column (Spinning Cone Column, SCC) technique. In combina... Read full abstract on PubMed →
Coffee quality is achieved by performing good practices. This study aimed to evaluate coffees from different altitudes fermented with the self-induced anaerobic method (SIAF) and p... Read full abstract on PubMed →
In this Research Communication we focus the food industry´s broad tendency to decrease sugar content in food products onto dulce de leche (DL) and examine the influence of sucrose... Read full abstract on PubMed →
Dulce de leche, a concentrated dairy product with high added value, is an essential product of Brazilian culture. However, with a competitive market among economic blocks, it is im... Read full abstract on PubMed →
Our objective was to elaborate lactose-free Dulce de leche (DL) and evaluate the influence of the hydrolysis of this sugar on the attributes of the products. Fluid milk used was di... Read full abstract on PubMed →
Summary The capacity of a direct injection mass spectrometer based on proton transfer reaction (PTR-MS) to monitor the transient changes of the volatile organic compounds (VOCs) du... Read full abstract on PubMed →
Odor-active volatile compounds of sweet cucumber (Solanum muricatum) fruit were extracted by using the solvent-assisted flavor evaporation (SAFE) technique and analyzed, by gas chr... Read full abstract on PubMed →
This study aimed to evaluate the effects of the application of ohmic heating (OH) to milk (0, 2, 4, 6, 8, or 10 V cm-1, 72-75 °C/15 s) on the sensory profiling of dulce de leche (D... Read full abstract on PubMed →
Twenty-four phenolic compounds including daidzein, epicatechin and artepillin C were identified in Passiflora leschenaultii DC. fruit by UHPLC-QqQ-MS/MS analysis. The aroma profile... Read full abstract on PubMed →
Ohmic heating (OH, 0, 2, 4, 6, 8, or 10 V cm⁻¹, 72 °C/15 s, 60 Hz) at Dulce de leche processing was investigated. The equipment consisted in an ohmic heating chamber, and rectangul... Read full abstract on PubMed →
The work described in this Research Communication concerns the production of Dulce de leche (DL), that is a traditional product from South America obtained by concentration. Mailla... Read full abstract on PubMed →
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 i... Read full abstract on PubMed →
Considering the importance of texture for food products, we aimed to evaluate viscosity of different liquid and semisolid materials through instrumental analyses (rheometer and tex... Read full abstract on PubMed →
Dulce de leche samples available in the Brazilian market were submitted to sensory profiling by quantitative descriptive analysis and acceptance test, as well sensory evaluation us... Read full abstract on PubMed →
The physicochemical profile of Dulce de Leche (DL) was determined by both routine analysis and others techniques (HPLC, GC-MS and ICP-OES). Seven Brazilian commercial brands were c... Read full abstract on PubMed →
The objectives of this research were to determine the sensory cutoff points for dulce de leche (DL) critical descriptors, both for defective off-flavors and for storage changes in... Read full abstract on PubMed →
This paper describes the results of the characterization of a traditional Slovak cheese called "May bryndza" with regard to the profiles of volatile organic compounds and lactic ac... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.