Caramelisation in food and beverages

Food Chemistry

Volumn 51, Issue 4, 1994, Pages 373-379

  Kroh, Lothar W ^a  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

COLORING AGENT; FLAVORING AGENT; HETEROCYCLIC COMPOUND; MONOSACCHARIDE; OLIGOSACCHARIDE; POLYSACCHARIDE; SUGAR;

BEVERAGE; CHEMICAL ANALYSIS; CHEMICAL STRUCTURE; CONFERENCE PAPER; FOOD; FOOD PROCESSING; MOLECULAR WEIGHT; WINE;

EID: 0027987203     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/0308-8146(94)90188-0     Document Type: Article

References (21)

1. Reaction of monosaccharides in aqueous alkaline solution
2. Crystal coloration during crystallization
3. Control of vacuum evaporation processes slows down chemical reaction of caramel browning
4. Zur Analytik von Zuckercouleuren
5. Bräunungsreaktionen und Fragmentierung von Kohlenhydraten
6. Original of flavour in foods. Nonenzymatic browing reaction
7. Untersuchungen zum thermisch induzierten Abbau von Mono- und Disacchariden
8. Abbau von Disaccharid-Amadori-Verbindungen in quasi wasserfreiem Reaktionsmilieu
9. Analytik flüchtiger Zuckerabbauprodukte
10. Relationship of sugar degradation to detrimental changes in citrus juice quality
11. Hydrothermal formation of 1,2,4-benzenetriol from 5-hydroxymethyl-2-furancarbaldehyde and d-fructose
12. A novel fructoglucan from the thermal polymerisation of sucrose
13. Determination of free carbohydrates and Amadori compounds formed in the early stages of non-enzymatic browning
14. Analysis of aromatic caramel
15. Antioxidative activity of acetone extracts obtained from a caramelisation type browning reaction
16. Zur Nichtenzymatischen Bräunung in Dessertwein-Modellen
17. Modelluntersuchungen zur Strukturaufklärung von Modell-melanoidinen mittels Hochfrequenzpyrolyse
18. Kinetics of sulphite-inhibited browning of fructose
19. Some observations on caramelisation
20. The thermal decomposition of carbohydrates Part I: The decomposition of mono- di and oligosaccharides
21. Investigation of caramel Curie-point-pyrolysis of caramel syrups and other investigations of structure