SHORT COMMUNICATION: MICROSTRUCTURAL CHANGES IN CONDENSED MILK WITH THE STARCH SYRUP DURING PROLONGED STORAGE: AN ELECTRON MICROSCOPY STUDY

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

SMYKOV IGOR T.; GNEZDILOVA ANNA I.; VINOGRADOVA YULIYA V.; POPOVA VALENTINA L.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Iranian Food Science and Technology Research Journal Year:2015 | Volume:11 | Issue:3 Page(s): 279-284

Download Full-Text

View:

269

Download:

131

Cites:

Information Journal Paper

Title

SHORT COMMUNICATION: MICROSTRUCTURAL CHANGES IN CONDENSED MILK WITH THE STARCH SYRUP DURING PROLONGED STORAGE: AN ELECTRON MICROSCOPY STUDY

Author(s)

SMYKOV IGOR T. | GNEZDILOVA ANNA I. | VINOGRADOVA YULIYA V. | POPOVA VALENTINA L. | Issue Writer Certificate

Keywords

CONDENSED MILK

STARCH SYRUP

MICROSTRUCTURE

ELECTRON MICROSCOPY

PSEUDO POLYMER

Abstract

These work deals with the study of changes in the MICROSTRUCTURE of the sweetened CONDENSED MILK with sugar substitution for STARCH SYRUP during its long storage period. The research has been carried out with the transmission electron microscope. The authors have analyzed the MICROSTRUCTURE of the CONDENSED MILK with sugar and the MICROSTRUCTURE of the CONDENSED MILK with 40% and 100% sugar substitution for the STARCH SYRUP. It is established that filamentous bridges are formed between the casein micelles in the MICROSTRUCTURE of the CONDENSED MILK with the partial sugar substitution for the STARCH SYRUP. These bridges are pseudo-polymers, formed by glucose monomers. During the long-storage period the number and density of these bridges increase, influencing, consequently, the organoleptic and rheological properties of the CONDENSED MILK. The studies have shown that there is a critical concentration of the STARCH SYRUP in the CONDENSED MILK, which limits the syrup use in the manufacture of the product.

Cites

No record.

References

No record.

Cite

APA: Copy

SMYKOV, IGOR T., GNEZDILOVA, ANNA I., VINOGRADOVA, YULIYA V., & POPOVA, VALENTINA L.. (2015). SHORT COMMUNICATION: MICROSTRUCTURAL CHANGES IN CONDENSED MILK WITH THE STARCH SYRUP DURING PROLONGED STORAGE: AN ELECTRON MICROSCOPY STUDY. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 11(3), 279-284. SID. https://sid.ir/paper/686299/en

Vancouver: Copy

SMYKOV IGOR T., GNEZDILOVA ANNA I., VINOGRADOVA YULIYA V., POPOVA VALENTINA L.. SHORT COMMUNICATION: MICROSTRUCTURAL CHANGES IN CONDENSED MILK WITH THE STARCH SYRUP DURING PROLONGED STORAGE: AN ELECTRON MICROSCOPY STUDY. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2015;11(3):279-284. Available from: https://sid.ir/paper/686299/en

IEEE: Copy

IGOR T. SMYKOV, ANNA I. GNEZDILOVA, YULIYA V. VINOGRADOVA, and VALENTINA L. POPOVA, “SHORT COMMUNICATION: MICROSTRUCTURAL CHANGES IN CONDENSED MILK WITH THE STARCH SYRUP DURING PROLONGED STORAGE: AN ELECTRON MICROSCOPY STUDY,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 11, no. 3, pp. 279–284, 2015, [Online]. Available: https://sid.ir/paper/686299/en

Related Journal Papers

No record.

Related Seminar Papers

No record.

Related Plans

No record.

Recommended Workshops