Technological benefits of using inulin and xylooligosaccharide in dulce de leche

Author:

Leddomado Ludmila S.,Silva Ramon,Guimarães Jonas T.,Balthazar Celso F.,Ramos Gustavo L.P.A.,Freitas Mônica Q.,Duarte Maria Carmela K.H.,Neto Roberto P.C.,Tavares Maria Inês B.,Pimentel Tatiana C.,Silva Paulo Henrique F.,Raices Renata S.L.,Silva Marcia Cristina,Cruz Adriano G.,Esmerino Erick A.

Funder

Rio de Janeiro Research Fundation

Scientific and Technological Development

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - Brasil

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference44 articles.

1. Functional and therapeutic potential of inulin: A comprehensive review;Ahmed;Critical Reviews in Food Science and Nutrition,2019

2. Alimentos com alegações de propriedades de propriedades funcionais e ou de saúde: Lista de alegações de propriedade funcional aprovadas,2019

3. Official methods of analysis;AOAC International,2002

4. Influence of temperature on accelerated lactose crystallization in dulce de leche;Ares;International Journal of Dairy Technology,2008

5. Prebiotics addition in sheep milk ice cream: A rheological, microstructural and sensory study;Balthazar;Journal of Functional Foods,2017

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