Isolation and Characterization of Melanoidins from Dulce de Leche, A Confectionary Dairy Product

Isolation and Characterization of Melanoidins from Dulce de Leche, A Confectionary Dairy Product

Melanoidins, the brown-colored compounds formed through the Maillard reaction, are responsible for color development in dulce de leche (DL), a popular confectionary dairy product in the Río de la Plata region, particularly in Uruguay and Argentina. Color is a critical quality parameter that...

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Bibliographic Details
Main Authors: Analía Rodríguez, Patricia Lema, María Inés Bessio, Guillermo Moyna, Luis Alberto Panizzolo, Fernando Ferreira
Format: Article
Language:English
Published: MDPI AG 2019-11-01
Series:Molecules
Subjects:
color
dulce de leche
maillard
melanoidins
milk
Online Access:https://www.mdpi.com/1420-3049/24/22/4163

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