Sucrose in the concentrated solution or the supercooled “State”: A review of caramelisation reactions and physical behaviour
Autor(a) principal: | |
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Data de Publicação: | 2010 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.14/4893 |
Resumo: | 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. |
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Sucrose in the concentrated solution or the supercooled “State”: A review of caramelisation reactions and physical behaviourSupercooled sucroseRelaxation behaviourCaramelisation reactionSucrose 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.SpringerVeritati - Repositório Institucional da Universidade Católica PortuguesaQuintas, M. A. C.Fundo, J. F.Silva, C. L. M.2011-08-01T15:21:07Z20102010-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/4893engQUINTAS, 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), 204-2151866-791010.1007/s12393-010-9022-41866-7929WOS:000286813300003info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-12T17:11:58Zoai:repositorio.ucp.pt:10400.14/4893Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:06:46.445069Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Sucrose in the concentrated solution or the supercooled “State”: A review of caramelisation reactions and physical behaviour |
title |
Sucrose in the concentrated solution or the supercooled “State”: A review of caramelisation reactions and physical behaviour |
spellingShingle |
Sucrose in the concentrated solution or the supercooled “State”: A review of caramelisation reactions and physical behaviour Quintas, M. A. C. Supercooled sucrose Relaxation behaviour Caramelisation reaction |
title_short |
Sucrose in the concentrated solution or the supercooled “State”: A review of caramelisation reactions and physical behaviour |
title_full |
Sucrose in the concentrated solution or the supercooled “State”: A review of caramelisation reactions and physical behaviour |
title_fullStr |
Sucrose in the concentrated solution or the supercooled “State”: A review of caramelisation reactions and physical behaviour |
title_full_unstemmed |
Sucrose in the concentrated solution or the supercooled “State”: A review of caramelisation reactions and physical behaviour |
title_sort |
Sucrose in the concentrated solution or the supercooled “State”: A review of caramelisation reactions and physical behaviour |
author |
Quintas, M. A. C. |
author_facet |
Quintas, M. A. C. Fundo, J. F. Silva, C. L. M. |
author_role |
author |
author2 |
Fundo, J. F. Silva, C. L. M. |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Quintas, M. A. C. Fundo, J. F. Silva, C. L. M. |
dc.subject.por.fl_str_mv |
Supercooled sucrose Relaxation behaviour Caramelisation reaction |
topic |
Supercooled sucrose Relaxation behaviour Caramelisation reaction |
description |
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. |
publishDate |
2010 |
dc.date.none.fl_str_mv |
2010 2010-01-01T00:00:00Z 2011-08-01T15:21:07Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.14/4893 |
url |
http://hdl.handle.net/10400.14/4893 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
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 1866-7910 10.1007/s12393-010-9022-4 1866-7929 WOS:000286813300003 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Springer |
publisher.none.fl_str_mv |
Springer |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799131734838607872 |