The effect of spray drying on sucrose-glycine caramel powder preparation-Reference-Cited by-同舟云学术

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The effect of spray drying on sucrose-glycine caramel powder preparation

Published:2015-08-21 Issue:7 Volume:96 Page:2319-2327
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Huang Kai¹²,Zhang Ping-Jun¹³,Hu Biao¹,Yu Shu-Juan¹

Affiliation:

1. College of Light Industry and Food Sciences; South China University of Technology; Guangzhou 510640 China

2. Guangxi Vocational and Technical Institute of Industry; Nanning 530001 China

3. Guangzhou Sugarcane Industry Research Institute; Guangzhou 510316 China

Funder

National Natural Science Foundation of China

Science and Technology Planning Project of Guangdong Province

Science and Technology Planning Project of Guang Zhou

Publisher

Wiley

Subject

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

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.7347/fullpdf

Reference54 articles.

1. Interactive role of color and antioxidant capacity in caramels;Tsai;Food Res Int,2009

2. Heart-cutting two-dimensional liquid chromatography methods for quantification of 2-acetyl-4-(1,2,3,4-tetrahydroxybutyl)imidazole in Class III caramel colours;Moretton;J Chromatogr A,2008

3. Overview of caramel colors;Kamuf;Cereal Foods World,2003

4. Effects of temperature and pH on the kinetics of caramelisation, protein cross-linking and Maillard reactions in aqueous model systems;Ajandouz;Food Chem,2008

5. Impact of caramelization on the glass transition temperature of several caramelized sugars. Part II. Mathematical modeling;Jiang;J Agric Food Chem,2008

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4. Microencapsulation of food bioactive components by spray drying: A review;Drying Technology;2021-01-18

5. Transformation between 2-Threityl-thiazolidine-4-carboxylic Acid and Xylose–Cysteine Amadori Rearrangement Product Regulated by pH Adjustment during High-Temperature Instantaneous Dehydration;Journal of Agricultural and Food Chemistry;2020-09-09

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