Effect of temperature and pH on the degradation of fructo-oligosaccharides

European Food Research and Technology

Volumn 228, Issue 3, 2009, Pages 355-365

  Matusek, Anikó ^a   Merész, Péter ^a   Le, Thi Khanh Diem ^a   Örsi, Ferenc ^a  

^a BUDAPEST UNIVERSITY OF TECHNOLOGY AND ECONOMICS   (Hungary)

Author keywords

Degradation; Degree of polymerisation; Fructo oligosaccharides; Hydrolysis; Oligofructose; pH; Temperature

Indexed keywords

CARBOHYDRATES; DEGRADATION; HYDROLYSIS; OLIGOMERS; OLIGOSACCHARIDES; PH; POLYMERIZATION; POLYMERS;

ACCURATE ANALYTICAL METHODS; ACIDIC CONDITIONS; AVERAGE DEGREES; BUFFERED SOLUTIONS; DEGRADATION PROCESSES; DEGREE OF POLYMERISATION; EFFECT OF TEMPERATURES; FRUCTO-OLIGOSACCHARIDES; OLIGOFRUCTOSE; PROTON CONCENTRATIONS; REFRACTOMETRIC DETECTIONS;

PH EFFECTS;

EID: 58149269149     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-008-0941-8     Document Type: Article

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