Effect of formulation and heat treatment on 5-hydroxymethylfurfural formation and quality parameters in dulce de leche-Reference-Cited by-同舟云学术

Effect of formulation and heat treatment on 5-hydroxymethylfurfural formation and quality parameters in dulce de leche

Author:

Barrios-Rodríguez Yeison Fernando¹²^ORCID,Barrera Morelli Josefina¹,Zúñiga Rommy N.³⁴,Pedreschi Plasencia Franco¹,Mariotti Celis María Salomé⁵⁴^ORCID

Affiliation:

1. Chemical Engineering and Bioprocess Department, Pontificia Universidad Católica de Chile

2. Centro Surcolombiano De Investigación En Café “CESURCAFÉ”, Universidad Surcolombiana, Neiva, Colombia

3. Department of Biotechnology, Universidad Tecnológica Metropolitana, Santiago, Chile

4. Programa Institucional De Fomento a La Investigación, Desarrollo E Innovación, Universidad Tecnológica Metropolitana, Santiago, Chile

5. Escuela de Nutrición y Dietética, Facultad de Medicina, Universidad Finis Terrae, Santiago, Chile

Publisher

Informa UK Limited

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Toxicology,General Chemistry,General Medicine,Food Science

Link

Reference50 articles.

2. Association of Official Analytical Chemists (AOAC). 2006. Official Methods of Analysis. In: 18th ed. Gaithersburgs (MD).

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