Effect of Thermostability of Granulated Sugars on the Flavor of Cooked Food
Author:
Affiliation:
1. School of Human Science and Environment, University of Hyogo
2. Faculty of Agriculture, Kobe University
3. Graduate School of Human Development and Environment, Kobe University
Publisher
Japanese Society for Food Science and Technology
Subject
Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology
Link
https://www.jstage.jst.go.jp/article/fstr/24/1/24_111/_pdf
Reference23 articles.
1. Bock, K. and Lemieux R. U. (1982). The conformational properties of sucrose in aqueous solution: intramolecular hydrogen-bonding. Carbohydr. Res., 100, 63-74.
2. Brown, G. M. and Levy, H. A. (1963). Sucrose: Precise Determination of Crystal and Molecular Structure by Neutron Diffraction. Science, 141, 921-923.
3. Brown, G. M. and Levy, H. A. (1973). Further Refinement of the Structure of Sucrose Based on Neutron-Diffraction Data. Acta Crystallogr., Sect. B., 29, 790-797.
4. Davies, D. B. and Christofies, J. C. (1987). Comparison of intramolecular hydrogen-bonding conformations of sucrose-containing oligisaccharides in solution and the solid state. Carbohydr. Res., 163, 269-274.
5. Hanson, J. C., Sieker, L. C., and Jensen L. H. (1973). Sucrose: X-ray Refinement and Comparison with Neutron Refinement. Acta Crystallogr., Sect. B., 29, 797-808.
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