Effect of sucrose content added to milk on the composition, yield, viscosity, color, and Maillard reaction chemical markers of dulce de leche

Celestino, Jaqueline de Almeida; Sad, Maria Esther; Silva, Monisa Gouvêa; Cunha, Carolina Neves; Stephani, Rodrigo; Perrone, Ítalo Tuler

doi:10.1007/s00217-024-04481-4

Eur Food Res Technol

2024

DOI: 10.1007/s00217-024-04481-4

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Effect of sucrose content added to milk on the composition, yield, viscosity, color, and Maillard reaction chemical markers of dulce de leche

Jaqueline de Almeida Celestino,

Maria Esther Sad,

Monisa Gouvêa Silva

et al.

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Cited by 1 publication

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Indigestible proteins and peptide-bound AGEs in ultra-processed foods: Dulce de leche as a model of severely transformed protein food systems

Picariello,

Caira,

Pinto

et al. 2024

Food Bioscience

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Indigestible proteins and peptide-bound AGEs in ultra-processed foods: Dulce de leche as a model of severely transformed protein food systems

Picariello,

Caira,

Pinto

et al. 2024

Food Bioscience

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Effect of sucrose content added to milk on the composition, yield, viscosity, color, and Maillard reaction chemical markers of dulce de leche

Cited by 1 publication

References 15 publications

Indigestible proteins and peptide-bound AGEs in ultra-processed foods: Dulce de leche as a model of severely transformed protein food systems

Indigestible proteins and peptide-bound AGEs in ultra-processed foods: Dulce de leche as a model of severely transformed protein food systems

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