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Showing 1 to 2 of 2 for “"Sugar Cooking"”.
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Thermal behavior characterization of a sugar-based model system and commercial confections across the stages of sugar cooking
The stages of sugar cooking, although long-existing and widespread in the confection industry, are lacking in thermal behavior profile descriptions, which are crucial to confection functionality. Thermal behavior parameters, such as the glass transition temperature (Tg), are indicative of …
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Impact of formulation and processing conditions on the material properties and sensory characteristics of confectionary products and model systems across the stages of sugar cooking
Submission published under a 24 month embargo labeled 'Closed Access', the embargo will last until 2025-05-01