Influence of a rare sugar, D-Psicose, on the physicochemical and functional properties of an aerated food system containing egg albumen

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 12, 2008, Pages 4789-4796

  Sun, Yuanxia ^a   Hayakawa, Shigeru ^a   Ogawa, Masahiro ^a   Fukada, Kazuhiro ^a   Izumori, Ken ^a  

^a KAGAWA UNIVERSITY   (Japan)

Author keywords

Antioxidant activity; Butter cookie; D Psicose; Egg white; Foaming property

Indexed keywords

ANTIOXIDANT; FRUCTOSE; PSICOSE;

ARTICLE; BUTTER; COOKING; FOOD HANDLING; GLYCATION; PHYSICAL CHEMISTRY; PROTEIN INTAKE; VISCOSITY;

ANTIOXIDANTS; BUTTER; CHEMISTRY, PHYSICAL; COOKERY; EGG PROTEINS, DIETARY; FOOD TECHNOLOGY; FRUCTOSE; MAILLARD REACTION; VISCOSITY;

EID: 47349126199     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf800050d     Document Type: Article

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