Effect of food-processing on the degradation of fructooligosaccharides in fruit

Food Chemistry

Volumn 82, Issue 4, 2003, Pages 533-537

  L'homme, C ^a   Puigserver, A ^a   Biagini, A ^a  

^a AIX MARSEILLE UNIVERSITY   (France)

Author keywords

1 Kestose; Amperometric detection; Food composition; Fructofuranosylnystose; HPAEC PAD; Nystose

Indexed keywords

CARBOHYDRATE; FRUCTOSE OLIGOSACCHARIDE;

AMPEROMETRY; ANALYTIC METHOD; APPLE; ARTICLE; BANANA; COOKING; DEGRADATION; FOOD PROCESSING; FRUIT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INCUBATION TIME; PASTEURIZATION; TEMPERATURE;

MALUS X DOMESTICA;

EID: 0038166082     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(03)00003-7     Document Type: Article

References (9)

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