Characteristics of the Thermal Degradation of Glucose and Maltose Solutions

In order to investigate the thermal degradation of glucose and maltose solutions after high temperature and high pressure (HTHP) treatment, the samples were treated at temperatures of 110, 120, 130, 140, and 150°C for 1, 2, 3, 4, and 5 h in an apparatus for HTHP treatment. Glucose and maltose soluti...

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Detalles Bibliográficos
Autores principales: Woo, Koan Sik, Kim, Hyun Young, Hwang, In Guk, Lee, Sang Hoon, Jeong, Heon Sang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society of Food Science and Nutrition 2015
Materias:
Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4500512/
https://www.ncbi.nlm.nih.gov/pubmed/26175997
http://dx.doi.org/10.3746/pnf.2015.20.2.102

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4500512/
https://www.ncbi.nlm.nih.gov/pubmed/26175997
http://dx.doi.org/10.3746/pnf.2015.20.2.102

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