FRINK Linked Data Fragments server

Matches in SemOpenAlex for { <https://semopenalex.org/work/W2100063273> ?p ?o ?g. }

• W2100063273 endingPage "339" @default.
• W2100063273 startingPage "335" @default.
• W2100063273 abstract "Dulce de leche is a dairy-based confectionery product, widely consumed in Argentina and other Latin American countries as filling or topping for desserts, cakes and biscuits (Hansen, 1978; Bouzas, 1997). It is prepared by heat concentration of whole milk with added sucrose until it reaches 700 g total solids/kg dulce de leche. Sucrose is usually partly replaced by other sugars (not more than 400 g/kg of total sugars added according to Normas Mercosur, 1996) to avoid crystallization. Sodium bicarbonate is added to prevent coagulation of proteins as the pH of the mixture decreases and the isoelectric pH of proteins increases during heating. Maillard browning is the main reaction of milk proteins during the manufacture of dulce de leche. This results in an attractive flavour and colour, but also leads to less desirable changes, such as loss of nutritional value and formation of toxic compounds (Rizzi, 1994; Friedman, 1996 a ). The natural reactants are free amino groups of milk proteins and lactose. However, as the addition of other reducing sugars is an accepted practice, the consequences may be quite different depending on the formulation used. In addition, other reactions leading to crosslinkages between protein chains contribute to the reduction in nutritional value (Mauron, 1990; Friedman, 1996 b ; Finot, 1997). The reduction of nutritional quality of milk proteins is attributed to the lower digestibility and the biological inactivation or destruction of essential amino acids. Lysine is the essential amino acid most affected as its free ε-amino group is very reactive (Hurrell, 1990; Mauron, 1990; Finot, 1997). Several studies have investigated the physical and rheological characteristics (Pauletti et al . 1984, 1996), sensory properties (Sabioni et al . 1984; Buera et al . 1990; Hough et al . 1990), sugar composition and microbiological stability (Ferramondo et al . 1984) of dulce de leche. However, there is little information about the loss in available lysine during manufacture (Pavlovic et al . 1994). The aim of this study was to examine the effects of the nature and quantity of various sugars commonly used in the manufacture of dulce de leche on the loss of available lysine." @default.
• W2100063273 created "2016-06-24" @default.
• W2100063273 creator A5025421107 @default.
• W2100063273 creator A5033165007 @default.
• W2100063273 creator A5069030534 @default.
• W2100063273 date "1999-05-01" @default.
• W2100063273 modified "2023-09-27" @default.
• W2100063273 title "Sugar formulation effect on available lysine content of dulce de leche" @default.
• W2100063273 doi "https://doi.org/10.1017/s0022029999003416" @default.
• W2100063273 hasPubMedId "https://pubmed.ncbi.nlm.nih.gov/10376252" @default.
• W2100063273 hasPublicationYear "1999" @default.
• W2100063273 type Work @default.
• W2100063273 sameAs 2100063273 @default.
• W2100063273 citedByCount "9" @default.
• W2100063273 countsByYear W21000632732013 @default.
• W2100063273 countsByYear W21000632732018 @default.
• W2100063273 countsByYear W21000632732021 @default.
• W2100063273 crossrefType "journal-article" @default.
• W2100063273 hasAuthorship W2100063273A5025421107 @default.
• W2100063273 hasAuthorship W2100063273A5033165007 @default.
• W2100063273 hasAuthorship W2100063273A5069030534 @default.
• W2100063273 hasConcept C185592680 @default.
• W2100063273 hasConcept C2776016237 @default.
• W2100063273 hasConcept C2776142715 @default.
• W2100063273 hasConcept C2777108408 @default.
• W2100063273 hasConcept C2778597767 @default.
• W2100063273 hasConcept C2778724459 @default.
• W2100063273 hasConcept C31903555 @default.
• W2100063273 hasConcept C35378473 @default.
• W2100063273 hasConcept C515207424 @default.
• W2100063273 hasConcept C55493867 @default.
• W2100063273 hasConceptScore W2100063273C185592680 @default.
• W2100063273 hasConceptScore W2100063273C2776016237 @default.
• W2100063273 hasConceptScore W2100063273C2776142715 @default.
• W2100063273 hasConceptScore W2100063273C2777108408 @default.
• W2100063273 hasConceptScore W2100063273C2778597767 @default.
• W2100063273 hasConceptScore W2100063273C2778724459 @default.
• W2100063273 hasConceptScore W2100063273C31903555 @default.
• W2100063273 hasConceptScore W2100063273C35378473 @default.
• W2100063273 hasConceptScore W2100063273C515207424 @default.
• W2100063273 hasConceptScore W2100063273C55493867 @default.
• W2100063273 hasIssue "2" @default.
• W2100063273 hasLocation W21000632731 @default.
• W2100063273 hasLocation W21000632732 @default.
• W2100063273 hasOpenAccess W2100063273 @default.
• W2100063273 hasPrimaryLocation W21000632731 @default.
• W2100063273 hasRelatedWork W1519897395 @default.
• W2100063273 hasRelatedWork W1524490983 @default.
• W2100063273 hasRelatedWork W2036850052 @default.
• W2100063273 hasRelatedWork W2048908145 @default.
• W2100063273 hasRelatedWork W2050980232 @default.
• W2100063273 hasRelatedWork W2125010003 @default.
• W2100063273 hasRelatedWork W2328161519 @default.
• W2100063273 hasRelatedWork W2500545565 @default.
• W2100063273 hasRelatedWork W4281726836 @default.
• W2100063273 hasRelatedWork W4383667942 @default.
• W2100063273 hasVolume "66" @default.
• W2100063273 isParatext "false" @default.
• W2100063273 isRetracted "false" @default.
• W2100063273 magId "2100063273" @default.
• W2100063273 workType "article" @default.