Sorbate addition in Dulce de Leche: pH and thermal effect determinate by RP-HPLC-Reference-Cited by-同舟云学术

Sorbate addition in Dulce de Leche: pH and thermal effect determinate by RP-HPLC

Published:2023-12-19 Issue: Volume: Page:
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

dos Anjos Pinto Caroline Barroso^ORCID,Cunha Carolina Neves^ORCID,de Carvalho da Costa Juliana^ORCID,Wolfschoon-Pombo Alan^ORCID,Perrone Ítalo Tuler^ORCID,Stephani Rodrigo^ORCID

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

https://link.springer.com/content/pdf/10.1007/s00217-023-04418-3.pdf

Reference22 articles.

1. Abo Elhassan AE, Alsayed M, Gomaa A (2017) Determination of sorbic acid and benzoic acid using reversed- phase high performance liquid chromatography (RP-HPLC) in different food commodities. Inventi Rapid Pharm Anal Qual Assur 2017:5

2. Walker R (1990) Toxicology of sorbic acid and sorbates. Food Addit Contam 7(5):671–676

3. Stephani R, Francisquini J, Perrone ÍT, Carvalho AFd, Oliveira LFCd (2018) Chapter. Dulce de Leche—chemistry and processing technology. Milk production, processing and marketing, pp 1–18

4. Thomas LV, Delves-Broughton J (2014) Preservatives. Permitted preservatives—sorbic acid. In: Batt CA, Tortorello ML (eds) Encyclopedia of food microbiology, 2nd edn. Academic Press, Oxford, pp 102–107

5. Brazil (1997) Ministério de Estado da Agricultura, Pecuária e Abastecimento. Portaria n. 354 de 4 de setembro de 1997. Regulamento técnico de identidade e qualidade de Doce de leite. Diário Oficial da República Federativa do Brasil, Brasília, n. 172, p. 37–38, 8 set. 1997