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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Библиографическая информация
Издатель
Istanbul Technical University
Нумерация страниц
16 p.
Другие темы
Aptitude a la conservation; Reaction de maillard; Aptitud para la conservacion; Technique de prevision; Reaccion de maillard; Tecnicas de prediccion; Ble tendre
Язык
турецкий
Примечание
Summaries (En, Tr)
2 tables; 6 fig.
Переведенный заголовок
Misir suruplarinda enzimatik olmayan esmerlesme reaksiyonlari ve suruplarda raf omru tespiti
Тип
Summary; Thesis; Non-Conventional
Корпоративный автор/ Групповой автор
Istanbul Technical Univ., Istanbul (Turkey). Graduate School of Natural and Applied Sciences
1999-08-15
AGRIS AP
Поставщик данных
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