| Nome: | Descrição: | Tamanho: | Formato: | |
|---|---|---|---|---|
| 528.22 KB | Adobe PDF |
Orientador(es)
Resumo(s)
Sucrose is probably one of the most studied
molecules by food scientists, since it plays an important role as an ingredient or preserving agent in many formulations
and technological processes. When sucrose is
present in a product with a concentration near or greater than the saturation point—i.e. in the supercooled state—it
possesses high potentialities for the food industry in areas as different as pastry industry, dairy and frozen desserts or
films and coatings production. This paper presents a review on critical issues and research on highly concentrated
sucrose solutions—mainly, on sucrose thermal degradation and relaxation behaviour in such solutions. The reviewed works allow identifying several issues with great potential for contributing to significant advances in Food Science and Technology.
Descrição
Palavras-chave
Supercooled sucrose Relaxation behaviour Caramelisation reaction
Contexto Educativo
Citação
QUINTAS, M. A. C.; FUNDO, J. F.; SILVA, C. L. M. - Sucrose in the concentrated solution or the supercooled “State”: A review of caramelisation reactions and physical behaviour. Food Engineering Reviews. ISSN 1866-7910. Vol. 2 n.º 3 (2010), 204-215
Editora
Springer