A study of acid-catalyzed sucrose hydrolysis in an amorphous polymeric matrix at reduced moisture contents-Reference-Cited by-同舟云学术

A study of acid-catalyzed sucrose hydrolysis in an amorphous polymeric matrix at reduced moisture contents

Published:1995-01 Issue:4 Volume:28 Page:359-365
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Del Pilar Buera María,Chirife Jorge,Karel Marcus

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

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2. Compositional influence on the pH of reduced-moisture solutions;Bell;J. Food Sci.,1992

3. Non-enzymatic browning in liquid model systems of high water activity: kinetics of color changes due to caramelization of various single sugars;Buera;J. Food Sci.,1987

4. Application of the WLF equation to describe the combined effects of moisture and temperature on non-enzymatic browning rates in food systems;Buera;J. Food Process. Preserv.,1993

5. Glass transition in poly(vinylpyrrolidone): effect of molecular weight and diluents;Buera;Biotechnol. Progr.,1992

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