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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Este registro bibliográfico ha sido proporcionado por Ministry of Agriculture and Forestry, Department of Training and Publication, National AGRIS Center (Türkiye)