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dc.contributor.author
Rodríguez, Analía  
dc.contributor.author
Cuffia, Facundo  
dc.contributor.author
Piagentini, Andrea  
dc.contributor.author
Lema, Patricia  
dc.contributor.author
Panizzolo, Luis  
dc.contributor.author
Rozycki, Sergio Darío  
dc.date.available
2018-09-12T18:56:13Z  
dc.date.issued
2017-05  
dc.identifier.citation
Rodríguez, 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.identifier.issn
1364-727X  
dc.identifier.uri
http://hdl.handle.net/11336/59388  
dc.description.abstract
Browning 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.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Wiley Blackwell Publishing, Inc  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
Dulce de Leche  
dc.subject
Gelation Time  
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Maillard Reaction  
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Nonenzymatic Browning  
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Process Kinetic  
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Sheep Milk  
dc.subject.classification
Alimentos y Bebidas  
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Otras Ingenierías y Tecnologías  
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INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Study of the browning and gelation kinetics in a concentrated sheep milk and sucrose system  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2018-09-11T18:02:16Z  
dc.journal.volume
70  
dc.journal.number
2  
dc.journal.pagination
197-203  
dc.journal.pais
Reino Unido  
dc.journal.ciudad
Londres  
dc.description.fil
Fil: Rodríguez, Analía. Universidad de la Republica Facultad de Quimica; Uruguay  
dc.description.fil
Fil: Cuffia, Facundo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina  
dc.description.fil
Fil: Piagentini, Andrea. Universidad Nacional del Litoral; Argentina  
dc.description.fil
Fil: Lema, Patricia. Universidad de la República; Uruguay  
dc.description.fil
Fil: Panizzolo, Luis. Universidad de la Republica Facultad de Quimica; Uruguay  
dc.description.fil
Fil: Rozycki, Sergio Darío. Universidad Nacional del Litoral; Argentina  
dc.journal.title
International Journal Of Dairy Technology  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/1471-0307.12327/abstract  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1111/1471-0307.12327  

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