Effect of sulphite and propyl gallate or ferulic acid on the thermal depolymerisation of food polysaccharides

Journal of the Science of Food and Agriculture

Volumn 79, Issue 3, 1999, Pages 471-475

  Hill, Sandra E ^a   Gray, David A ^a  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

Author keywords

Cassava starch; Ferulic acid; Guar gum; Oxidative reductive depolymerisation; Propyl gallate; Sulphite

Indexed keywords

ANTIOXIDANT; DEPOLYMERISATION; FERULIC ACID; FOOD ADDITIVE; FOOD ANALYSIS; GALACTOMANNAN; GALLIC ACID PROPYL ESTER; POLYSACCHARIDE PRODUCTION; SULFITE; THERMAL DEGRADATION; VISCOSITY;

EID: 0033026148     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(19990301)79:3<471::AID-JSFA269>3.0.CO;2-0     Document Type: Article

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