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Sucrose in the concentrated solution or the supercooled “State”: A review of caramelisation reactions and physical behaviour

2010Journal article Open access
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dc.contributor.authorQuintas, M. A. C.
dc.contributor.authorFundo, J. F.
dc.contributor.authorSilva, C. L. M.
dc.date.accessioned2011-08-01T15:21:07Z
dc.date.available2011-08-01T15:21:07Z
dc.date.issued2010
dc.description.abstractSucrose 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.por
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citationQUINTAS, 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), 204-215por
dc.identifier.doi10.1007/s12393-010-9022-4
dc.identifier.eissn1866-7929
dc.identifier.issn1866-7910
dc.identifier.urihttp://hdl.handle.net/10400.14/4893
dc.identifier.wosWOS:000286813300003
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherSpringerpor
dc.subjectSupercooled sucrosepor
dc.subjectRelaxation behaviourpor
dc.subjectCaramelisation reactionpor
dc.titleSucrose in the concentrated solution or the supercooled “State”: A review of caramelisation reactions and physical behaviourpor
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBPD%2F41715%2F2007/PT
oaire.citation.endPage215
oaire.citation.endPage3
oaire.citation.startPage204
oaire.citation.startPage2
oaire.citation.titleFood Engineering Reviews
oaire.fundingStreamSFRH
person.familyNameFundo
person.familyNameSilva
person.givenNameJoana F.
person.givenNameCristina
person.identifier1274614
person.identifier1473674
person.identifier.ciencia-idA11A-7819-9522
person.identifier.ciencia-id6611-634A-132C
person.identifier.orcid0000-0002-9208-7443
person.identifier.orcid0000-0002-0495-3955
person.identifier.ridE-9585-2015
person.identifier.ridA-3568-2013
person.identifier.scopus-author-id24068634500
person.identifier.scopus-author-id7201387397
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspor
rcaap.typearticlepor
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