Sucrose: Properties and ApplicationsMohammed Mathlouthi, P. Reiser Springer Science & Business Media, 1995 - 294 oldal Economical aspects of sugar. The structure of sucrose in the crystal and in solution. Sucrose crystalization. Amorphous sugar. Sucrose solubility. Theological properties of sucrose solutions and suspensions. Analysis of sucrose solutions. Physical properties. Technological value of sucrose in food products. Role of sucrose in retention of aroma and enhancing the flavor of foods. Sucrose: its potential as a raw material for food ingredints and for chemicals. sucrose and osmotic dehydration. |
Tartalomjegyzék
Economical aspects of sugar | 1 |
Bibliography | 10 |
Sucrose crystallisation 333 | 33 |
Amorphous sugar | 75 |
References | 97 |
Sucrose solubility | 101 |
List of symbols | 123 |
Analysis of sucrose solutions | 155 |
Technological value of sucrose in food products | 223 |
References | 246 |
Role of sucrose in retention of aroma and enhancing the flavor | 248 |
its potential as a raw material for food | 264 |
References | 276 |
Sucrose and osmotic dehydration | 279 |
288 | |
290 | |
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Gyakori szavak és kifejezések
acid amorphous sucrose amorphous sugar analysis aqueous solution basic tastes beet behaviour cakes cane carbohydrates CH₂OH Chem chemical chromatography coefficient color compounds concentrated solution conformation crystalline sucrose decrease density disaccharide dry substance effect equation Figure flavor Flink formation freeze-dried freezing point depression fructose g of solution g sucrose g water glass transition glucose glucose and fructose heat hydration hydrogen bonds hydrolysis ICUMSA impure solutions increase interactions Isomalt juice Khan Lactose liquid Maillard reactions Maltose Mantovani massecuites Mathlouthi method mixture molar molasses monosaccharides mother liquor non-sugars osmotic dehydration polymers properties of sucrose pure sucrose solutions purity raffinose Raoult-Wack ratio reactions reducing sugars refractometry sample saturated Solubility of sucrose sorbitol specific structure sucralose Sucrose by Water sucrose concentration sucrose crystal sucrose molecule sucrose per g sugar solutions supersaturation surface sweeteners sweetness of sucrose syrup Table technique temperature titration Vaccari values Vavrinecz viscometers viscosity volatile water activity