Sucrose in the concentrated solution or the supercooled “state” : a review of caramelisation reactions and physical behaviour

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.Authors are grateful for the valuable discussions with Teresa S. Brandao and Rosiane Lopes da Cunha during this research. Author M. A. C. Quintas acknowledges the financial support of her research by FCT grant SFRH/BPD/41715/2007

Factors influencing oviposition in Rhizophagus grandis (Coleoptera: Rhizophagidae), specific predator of the bark beetle Dendroctonus micans (Coleoptera: Scolytidae)

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Death due to interactions between Rhizophagus grandis larvae: A theoretical and experimental evaluation

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Some new data on the biology of Rhizophagus grandis

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Interactions between Dendroctonus micans and Rhizophagus grandis in the field and laboratory: application for the biological control of D. micans in France

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Oviposition stimuli for Rhizophagus grandis, predator of Dendroctonus micans: the role of spruce monoterpene derivatives

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Volatile compounds in the larval frass of Dendroctonus valens and Dendroctonus micans (Coleoptera: Scolytidae) in relation to oviposition by the predator, Rhizophagus grandis (Coleoptera: Rhizophagidae)

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The Potential for Biological Control of Native North American Bark Beetles (Coleoptera: Scolytidae)

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Heat-induced Maillard reaction of the tripeptide IPP and ribose: Structural characterization and implication on bioactivity

peer-reviewedMaillard reaction products (MRPs) were prepared from aqueous model mixtures containing 60 g L− 1 ribose and 30 g L− 1 of the bioactive tripeptide IPP (Ile-Pro-Pro), heated at 98 °C. MRP and associated reactions with changes in IPP were observed within one hour of heat-treatment. The pH of MRPs decreased significantly during the heat treatment of IPP–ribose mixtures from 9.0 to 7.6 after one hour. The amino group content, IPP and ribose concentration decreased significantly during heat treatment. The fluorescence intensity of the IPP–ribose MRPs reached the maximum within 2 h. Modification of the UV/vis spectra for IPP–ribose MRPs was mainly due to a condensation reaction of IPP with ribose. Compounds with molecular weight between 300 and 650 Da were dominant while compounds smaller than 250 Da were also produced during the reactions, as characterized by size exclusion chromatography. Mass spectrometry revealed that IPP was conjugated to ribose at the N-terminal (m/z of 458.3) upon heat-treatment. The presence of ribose also promoted peptide degradation to dehydrated IP (m/z of 211.1). IPP–ribose MRPs lost the known angiotensin-I-converting enzyme (ACE) inhibitory activity of IPP; however, strong antioxidant properties were detected