Effect of quality and origin of technical sucrose solutions on the inclusion of colourants into the sugar crystal matrix-Reference-Cited by-同舟云学术

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Effect of quality and origin of technical sucrose solutions on the inclusion of colourants into the sugar crystal matrix

Published:2018-01-08 Issue: Volume: Page:
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric

Author:

Schlumbach Karl¹^ORCID,Scharfe Maria¹,Flöter Eckhard¹

Affiliation:

1. Department of Food Process Engineering; Technische Universität Berlin; Berlin Germany

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference35 articles.

1. Color transfer into sucrose crystallized from blended beet and cane syrups;Schlumbach;Sugar Industry,2016

2. Crystallization and analysis of beet and cane sugar blends;Schlumbach;J Food Eng,2017

3. Color formation and removal - options for the sugar and sugar refining industries: a review;Bourzutschky;Sugar Industry,2005

4. The chemistry of colour removal: a processing perspective;Davis;Proc S Afr Sugar Technol Ass,2001

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Specific Mass Growth Rate of Sugar Crystals: Probabilistic Modeling;Food Processing: Techniques and Technology;2021-03-25

2. Effect of crystal growth kinetics on the formation of liquid inclusions in tetramethylpyrazine crystals;CrystEngComm;2020

3. The influence of the linear growth velocity on the properties of sucrose crystals produced from mixed syrups;Journal of Food Process Engineering;2018-02-21

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