Sucrose, Lactose, Thermogravimetry, and Differential Thermal Analysis: The Estimation of the Moisture Bond Types in Lactose-Containing Ingredients for Confectionery Products with Reduced Glycemic Index

This research is aimed at conducting a comparative analysis of the dehydration process of lactose-containing ingredients and sucrose. Differential scanning calorimetry (DSC) and thermogravimetry (TG) methods were used to investigate the moisture bond types and the process of thermal degradation in n...

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Detalles Bibliográficos
Autores principales: Melnikova, Elena, Bogdanova, Ekaterina, Paveleva, Daria, Saranov, Igor
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10497367/
https://www.ncbi.nlm.nih.gov/pubmed/37705889
http://dx.doi.org/10.1155/2023/8835418

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10497367/
https://www.ncbi.nlm.nih.gov/pubmed/37705889
http://dx.doi.org/10.1155/2023/8835418

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