Type I caramel products of maltose and sucrose with water and their antioxidant activities-Reference-Cited by-同舟云学术

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Type I caramel products of maltose and sucrose with water and their antioxidant activities

Published:2021-02-26 Issue: Volume: Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

LI Tian-Xiao¹^ORCID,LUO Cheng²,GENG Zong-Ze²,JIANG Zhong-Rong²,JI Ling-Bo³,SHENTU Hong-Qian²,XIE Yun-Fei⁴,HU Jun³,LIU Yuan-Fa⁴,LI Dong-Liang²^ORCID

Affiliation:

1. Technical Center of China Tobacco Sichuan Industrial, China; Zhengzhou University of Light Industry, China; Jiangnan University, China

2. Technical Center of China Tobacco Sichuan Industrial, China

3. Zhengzhou Tobacco Research Institute of CNTC, China

4. Jiangnan University, China

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/2021nahead/0101-2061-cta-fst58520.pdf

Reference13 articles.

1. Caramel colours: a historical introduction;Chappel C. I.;Food and Chemical Toxicology,1992

2. Assessment of 4-(5)-methylimidazole in soft drinks and dark beer;Cunha S. C.;Journal of Food Composition and Analysis,2011

3. Preparation and characterization of acylcaramel;Geng Y. C.;Journal of Agricultural and Food Chemistry,2019

4. Unraveling the chemical composition of caramel;Golon A.;Journal of Agricultural and Food Chemistry,2012

5. Characterisation of “caramel-type” thermal decomposition products of selected monosaccharides including fructose, mannose, galactose, arabinose and ribose by advanced electrospray ionization mass spectrometry methods;Golon A.;Food & Function,2013

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