Investigation of the Heating Rate Dependency Associated with the Loss of Crystalline Structure in Sucrose, Glucose, and Fructose Using a Thermal Analysis Approach (Part I)-Reference-Cited by-同舟云学术

Investigation of the Heating Rate Dependency Associated with the Loss of Crystalline Structure in Sucrose, Glucose, and Fructose Using a Thermal Analysis Approach (Part I)

Published:2010-12-22 Issue:2 Volume:59 Page:684-701
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Lee Joo Won¹,Thomas Leonard C.²,Schmidt Shelly J.³

Affiliation:

1. Department of Food Science and Human Nutrition, University of Illinois at Urbana−Champaign, 399A Bevier Hall, 905 South Goodwin Avenue, Urbana, Illinois 61801, United States

2. DSC Solutions LLC, 27 East Braeburn Drive, Smyrna, Delaware 19977, United States

3. Department of Food Science and Human Nutrition, University of Illinois at Urbana−Champaign, 367 Bevier Hall, 905 South Goodwin Avenue, Urbana, Illinois 61801, United States

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf1042344

Reference87 articles.

1. Food Components and Polymers

2. THERMOMETRY

3. Thermal behaviour of carbohydrates studied by heat flow calorimetry

4. Residual Moisture Content as Related to Collapse of Freeze-dried Sugar Matrices

5. Differential scanning calorimetry study of phase transitions affecting the quality of dehydrated materials

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