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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书目信息
出版者
Istanbul Technical University
页码
16 p.
其它主题
Aptitude a la conservation; Reaction de maillard; Aptitud para la conservacion; Technique de prevision; Reaccion de maillard; Tecnicas de prediccion; Ble tendre
语言
土耳其
注释
Summaries (En, Tr)
2 tables; 6 fig.
翻译的标题
Misir suruplarinda enzimatik olmayan esmerlesme reaksiyonlari ve suruplarda raf omru tespiti
类型
Summary; Thesis; Non-Conventional
团体作者
Istanbul Technical Univ., Istanbul (Turkey). Graduate School of Natural and Applied Sciences
1999-08-15
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