Carbon Dioxide as a Traceless Caramelization Promotor: Preparation of Prebiotic Difructose Dianhydrides (DFAs)-Enriched Caramels from d-Fructose-Reference-Cited by-同舟云学术

Carbon Dioxide as a Traceless Caramelization Promotor: Preparation of Prebiotic Difructose Dianhydrides (DFAs)-Enriched Caramels from d-Fructose

Author:

Audemar Maïté¹,Atencio-Genes Loyda²,Ortiz Mellet Carmen³,Jérôme François¹^ORCID,Garcia Fernandez José Manuel²^ORCID,De Oliveira Vigier Karine¹^ORCID

Affiliation:

1. IC2MP UMR CNRS 7285, Université de Poitiers, ENSIP, B1, 1 rue Marcel Doré TSA 41105, 86073 Poitiers, Cedex 9, France

2. Instituto de Investigaciones Quı́micas (IIQ), CSIC − Universidad de Sevilla, Américo Vespucio 49, E-41092 Sevilla, Spain

3. Departamento de Quı́mica Orgánica, Facultad de Quı́mica, Universidad de Sevilla, Profesor Garcı́a González 1, E-41012 Sevilla, Spain

Funder

European Regional Development Fund

Ministerio de Econom?a y Competitividad

Junta de Andaluc?a

R?gion Poitou-Charentes

Fundaci?n Danone

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

Reference43 articles.

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