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  1. Journal of Food Science and Technology
  2. Journal of Food Science and Technology : Volume 51
  3. Journal of Food Science and Technology : Volume 51, Issue 9, September 2014
  4. Food caramels: a review
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Journal of Food Science and Technology : Volume 54
Journal of Food Science and Technology : Volume 53
Journal of Food Science and Technology : Volume 52
Journal of Food Science and Technology : Volume 51
Journal of Food Science and Technology : Volume 51, Issue 12, December 2014
Journal of Food Science and Technology : Volume 51, Issue 11, November 2014
Journal of Food Science and Technology : Volume 51, Issue 10, October 2014
Journal of Food Science and Technology : Volume 51, Issue 9, September 2014
Flax and flaxseed oil: an ancient medicine & modern functional food
Osmotic dehydration of fruits and vegetables: a review
Edible coatings as encapsulating matrices for bioactive compounds: a review
Food caramels: a review
Influence of different emulsifiers on characteristics of eggless cake containing soy milk: Modeling of physical and sensory properties by mixture experimental design
Thermodynamic analysis of sorption isotherms of cassava (Manihot esculenta)
Comparative prophylactic effects of α-eleostearic acid rich nano and conventional emulsions in induced diabetic rats
Immobilization of xylanase purified from Bacillus pumilus VLK-1 and its application in enrichment of orange and grape juices
Calculation of the convective heat transfer coefficient and thermal diffusivity of cucumbers using numerical simulation and the inverse method
Safety methods for chlorpyrifos removal from date fruits and its relation with sugars, phenolics and antioxidant capacity of fruits
Effect of ingredients on sensory profile of idli
Physicochemical properties of wheat-canna and wheat-konjac composite flours
Physicochemical, morphological and rheological properties of canned bean pastes “negro Queretaro” variety (Phaseolus vulgaris L.)
Storage stability of value added products from sunflower kernels
Optimization of ohmic heating applications for pectin methylesterase inactivation in orange juice
Optimum extrusion-cooking conditions for improving physical properties of fish-cereal based snacks by response surface methodology
Characterisation of volatiles in dried white varieties figs (Ficus carica L.)
ACE inhibitory activity of pangasius catfish (Pangasius sutchi) skin and bone gelatin hydrolysate
Physicochemical and thermal properties of taro (Colocasia esculenta sp) powders as affected by state of maturity and drying method
Pilot-scale production of soybean oligopeptides and antioxidant and antihypertensive effects in vitro and in vivo
Effect of heat treatment on the storage stability of low calorie milk drinks
Fermentative recovery of lipids and proteins from freshwater fish head waste with reference to antimicrobial and antioxidant properties of protein hydrolysate
Chemical composition, functional and sensory characteristics of wheat-taro composite flours and biscuits
Effects of chickpea flour on wheat pasting properties and bread making quality
Respiratory dynamics of fresh baby corn (Zea mays L.) under modified atmospheres based on enzyme kinetics
Development and validation of an immunochromatographic assay for rapid detection of fumonisin B1 from cereal samples
Development of extruded Ready-To-Eat (RTE) snacks using corn, black gram, roots and tuber flour blends
Modeling and optimization of supercritical fluid extraction of anthocyanin and phenolic compounds from Syzygium cumini fruit pulp
Prebiotic activity score and bioactive compounds in longan (Dimocarpus longan Lour.): influence of pectinase in enzyme-assisted extraction
Studies on preparation of medium fat liquid dairy whitener from buffalo milk employing ultrafiltration process
Antioxidant activities of tamarind (Tamarindus Indica) seed coat extracts using in vitro and in vivo models
Effect of sowing time and crop geometry on the Capsaicinoid content in Bhoot Jolokia (Capsicum chinense Jacq.)
Quality of meat products packaged and stored under vacuum and modified atmosphere conditions
Some physical and mechanical properties of roasted Zerun wheat
Effect of fat types on the structural and textural properties of dough and semi-sweet biscuit
Optimization of ultrasound-assisted extraction parameters of chlorophyll from Chlorella vulgaris residue after lipid separation using response surface methodology
Effect of spray drying on the sensory and physical properties of hydrolysed casein using gum arabic as the carrier
Effectiveness of thymol in extending keeping quality of cottage cheese
Computational fluid dynamics modeling of bun baking process under different oven load conditions
Enhancement of the functionality of bread by incorporation of Shatavari (Asparagus racemosus)
Alternative fat substitutes for beef burger: technological and sensory characteristics
Baking quality, sensory properties and shelf life of bread with polyols
Effect of extraction and concentration processes on properties of longan syrup
Influence of the solvents on the extraction of major phenolic compounds (punicalagin, ellagic acid and gallic acid) and their antioxidant activities in pomegranate aril
Cashew juice containing prebiotic oligosaccharides
A comparative study on the physical, chemical and functional properties of carp skin and mammalian gelatins
Studies on drying and storage of chilgoza (Pinus gerardiana) nuts
Optimization of cocoa butter analog synthesis variables using neural networks and genetic algorithm
Physico-chemical changes in tomato with modified atmosphere storage and UV treatment
Acid-induced gelation behavior of casein/whey protein solutions assessed by oscillatory rheology
Refrigeration and edible coatings in blackberry (Rubus spp.) conservation
Turmeric (Curcuma longa L.) drying: an optimization approach using microwave-vacuum drying
Stabilization of canthaxanthin produced by Dietzia natronolimnaea HS-1 with spray drying microencapsulation
Dietary coconut kernel protein beneficially modulates NFκB and RAGE expression in streptozotocin induced diabetes in rats
Influence of emulsion composition and spray-drying conditions on microencapsulation of tilapia oil
Tomato quality in controlled atmosphere storage, modified atmosphere packaging and cold storage
Effect of drying treatments and storage stability on quality characteristics of bael powder
Rheological quality of pearl millet porridge as affected by grits size
Effect of dehydration methods on retention of carotenoids, tocopherols, ascorbic acid and antioxidant activity in Moringa oleifera leaves and preparation of a RTE product
Preparation of low galactose yogurt using cultures of Gal$^{+}$ Streptococcus thermophilus in combination with Lactobacillus delbrueckii ssp. bulgaricus
Studies on the shelf-life enhancement of potato stuffed parotha using thermal processing
Optimizing oil and xanthorrhizol extraction from Curcuma xanthorrhiza Roxb. rhizome by supercritical carbon dioxide
Studies on preparation of mixed fruit toffee from Fig and Guava fruits
Insecticidal activity of Ageratum conyzoides L., Coleus aromaticus Benth. and Hyptis suaveolens (L.) Poit essential oils as fumigant against storage grain insect Tribolium castaneum Herbst
Effects of different encapsulation agents and drying process on stability of betalains extract
Effect of ultrasonic and osmotic dehydration pre-treatments on the colour of freeze dried strawberries
Effect of chemical pretreatment on dehulling parameters of flaxseed (cv. Garima)
Preparation, characterization and antibacterial activity of biodegradable films prepared from carrageenan
Fish filleting residues for enrichment of wheat bread: chemical and sensory characteristics
Effect of some hydrocolloids blend on viscosity and sensory properties of raspberry juice-milk
Rapid simultaneous determination of marmelosin, umbelliferone and scopoletin from Aegle marmelos fruit by RP-HPLC
Effect of different processing techniques on nutritional characteristics of oat (Avena sativa) grains and formulated weaning mixes
Nutritional composition of ginger powder prepared using various drying methods
Chemical composition and microstructure of Bauhinia grains
Journal of Food Science and Technology : Volume 51, Issue 8, August 2014
Journal of Food Science and Technology : Volume 51, Issue 7, July 2014
Journal of Food Science and Technology : Volume 51, Issue 6, June 2014
Journal of Food Science and Technology : Volume 51, Issue 5, May 2014
Journal of Food Science and Technology : Volume 51, Issue 4, April 2014
Journal of Food Science and Technology : Volume 51, Issue 3, March 2014
Journal of Food Science and Technology : Volume 51, Issue 2, February 2014
Journal of Food Science and Technology : Volume 51, Issue 1, January 2014
Journal of Food Science and Technology : Volume 50
Journal of Food Science and Technology : Volume 49
Journal of Food Science and Technology : Volume 48
Journal of Food Science and Technology : Volume 47

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Food caramels: a review

Content Provider Springer Nature Link
Author Sengar, Garima Sharma, Harish Kumar
Copyright Year 2012
Abstract Caramel, defined as coloring agent and as an antioxidant, is being used in several kinds of food products. It has been classified into 4 classes to satisfy the requirement of several food and beverage systems. The variation in its consistency owing to its basic content of milk solids, sugars, and fat has been studied. Several methods have been found to estimate the amount of color provided by caramel in food products. Various formulations have been cited for the production of caramel by eradicating the frequent areas of problems during its processing. Caramel has been used as a synthetic colorant replacer in the baking and beverage industries. Researchers have aimed to ascertain the contribution to the antioxidant activity of some caramel-containing soft drinks. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has established an acceptable daily intake (ADI) of Class I caramel color as “not specified”; that of Class II as 0–160 mg/kg body weight; that of Class III as 0–200 mg/kg body weight; and that of Class IV as 0–200 mg/kg body weight. This paper is an overview of the classification, physicochemical nature, formulations, coloring properties, antioxidant properties, and toxicity of caramel in different food systems.
Starting Page 1686
Ending Page 1696
Page Count 11
File Format PDF
ISSN 00221155
Journal Journal of Food Science and Technology
Volume Number 51
Issue Number 9
e-ISSN 09758402
Language English
Publisher Springer India
Publisher Date 2012-02-09
Publisher Place India
Access Restriction One Nation One Subscription (ONOS)
Subject Keyword Color Caramel Antioxidants Maillard reaction Toxicity Food Science Nutrition Chemistry/Food Science
Content Type Text
Resource Type Article
Subject Food Science
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