Nonenzymatic browning reactions and shelf life prediction of corn syrups

Bostan, A.

Nonenzymatic browning reactions and shelf life prediction of corn syrups

1997

Bostan, A.

Glucose syrups are starch hydrolysis products that contain the sugar glucose as well as higher molecular weight dextrins and saccharides. They are clean, colorless and nutritional sweeteners with texture. The European Community (EC) and the Codex Alimentarius Commission (CAC) define the glucose syrup as: "a purified concentrated aqueous solution of nutritive saccharides obtained from edible starch by controlled partial hydrolysis"

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AGROVOC Keywords

forecasting high fructose corn syrup isoglucosa isoglucose keeping quality maillard reaction soft wheat trigo harinero turkey turquia turquie

Bibliographic information

Publisher

Istanbul Technical University

Pagination

16 p.

Other Subjects

Aptitude a la conservation; Reaction de maillard; Aptitud para la conservacion; Technique de prevision; Reaccion de maillard; Tecnicas de prediccion; Ble tendre

Language

Turkish

Note

Summaries (En, Tr)

2 tables; 6 fig.

Translated Title

Misir suruplarinda enzimatik olmayan esmerlesme reaksiyonlari ve suruplarda raf omru tespiti

Type

Summary; Thesis; Non-Conventional

Corporate Author

Istanbul Technical Univ., Istanbul (Turkey). Graduate School of Natural and Applied Sciences

In AGRIS since: 1999-08-15

Format: AGRIS AP

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This bibliographic record has been provided by Ministry of Agriculture and Forestry, Department of Training and Publication, National AGRIS Center (Türkiye)

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Nonenzymatic browning reactions and shelf life prediction of corn syrups

1997

AGROVOC Keywords

Bibliographic information