Heat-induced changes in dairy products containing sucrose

Rozycki, Sergio Darío; Buera, M. Pilar; Pauletti, M.S.

doi:10.1016/j.foodchem.2009.04.096

Cited by 11 publications

(11 citation statements)

References 26 publications

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“…It was shorter than for cow milk as well (in sheep milk the t g was 1,8 min comparable with a t g of 3,9 min in cow milk obtained by Rozycki et al . () in a similar experiment). This difference could be related to the fact that the mean protein content in sheep milk (5.8%) is higher than in cow milk (3.3%), despite the proportion of both whey proteins and casein being equal in bovine and sheep milk.…”

Section: Resultsmentioning

confidence: 57%

“…; Rozycki et al . ). Therefore, the greater the casein concentration is, the more reaction sites are available for gel formation (Rozycki et al .…”

Section: Resultsmentioning

confidence: 97%

“…Behaviour of the sheep milk–sucrose system was similar to that of the system described by Rozycki et al . () using cow milk under similar conditions. Nevertheless, the influence of the sucrose content (R) on the gelation time was more pronounced for sheep milk.…”

Section: Resultsmentioning

confidence: 99%

“…When a gelation process is analysed, pH, protein concentration and temperature should be taken into account as significant variables, which also depend on the sucrose/casein ratio (Rozycki et al . ).…”

Section: Introductionmentioning

confidence: 97%

“…; Rozycki et al . ) enables the determination of time needed for gel to form, which in turn is used to assess the corresponding kinetic process rate.…”

Section: Introductionmentioning

confidence: 99%

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

Rodríguez

Cuffia

Piagentini

et al. 2016

Int J of Dairy Tech

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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.

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Section: Resultsmentioning

confidence: 57%

“…; Rozycki et al . ). Therefore, the greater the casein concentration is, the more reaction sites are available for gel formation (Rozycki et al .…”

Section: Resultsmentioning

confidence: 97%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 97%

“…; Rozycki et al . ) enables the determination of time needed for gel to form, which in turn is used to assess the corresponding kinetic process rate.…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

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

Rodríguez

Cuffia

Piagentini

et al. 2016

Int J of Dairy Tech

View full text Add to dashboard Cite

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Dulce de Leche: Technology, Quality, and Consumer Aspects of the Traditional Milk Caramel of South America

Penci¹,

Marín²

2016

Traditional Foods

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Facile synthesis of highly porous “carbon sponge” with adsorption and co-adsorption behavior of lead ions and atrazine

Yang

Zhang

Sun

et al. 2018

Environ Sci Pollut Res

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The rapid industrialization and modern agriculture, increasing emission of heavy metals, and abusing application of pesticide have changed biochemical features of the soil system and water system. Additionally, heavy metals and pesticide compounds may occur together in environments, giving rise to more serious damage to the environment because of their combined toxicity and carcinogenic properties. Therefore, there is a growing need for the development of low-cost adsorbents for their removal. Porous carbon materials have been considered as highly effective materials for pollutant ion control. In this thesis, a novel porous "carbon sponge" is produced using sucrose (S-PCS) with gas-producing molten salt KHCO as the activator at different pyrolysis temperatures under a limited-oxygen condition. Results from these characterizations have indicated that the as-prepared carbon sponges share high surface area (up to 457.6434 m g) and abundant oxygen-containing functional groups existed on the surface. The essential factors of contact time, initial concentrations, and cyclic availability on adsorption of lead ions and atrazine onto the as-prepared porous samples are also discussed. The typical kinetic and thermodynamic models are carried out to interpret the adsorption behaviors of lead ions and atrazine. The interactive effects and mechanism of lead ions and atrazine adsorption onto S-PCS samples are examined by simultaneous adsorption and preloading adsorption procedures. Combined with the economic and environmental merits of the raw materials, the porous carbon sponges of sucrose by KHCO activated are promising materials for potential practical applications. Graphical abstract The schematic diagram on the preparation of porous carbon sponse from sucrose.

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Heat-induced changes in dairy products containing sucrose

Cited by 11 publications

References 26 publications

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

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

Dulce de Leche: Technology, Quality, and Consumer Aspects of the Traditional Milk Caramel of South America

Facile synthesis of highly porous “carbon sponge” with adsorption and co-adsorption behavior of lead ions and atrazine

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