Thermal stability of tagatose in solution

Journal of Food Science

Volumn 75, Issue 4, 2010, Pages

  Luecke, Katherine J ^a   Bell, Leonard N ^a  

^a AUBURN UNIVERSITY   (United States)

Author keywords

Kinetics; Prebiotic; Tagatose; Thermal stability

Indexed keywords

BUFFER; HEXOSE; PREBIOTIC AGENT; TAGATOSE;

ARTICLE; BEVERAGE; CHEMISTRY; COMPARATIVE STUDY; FOOD PRESERVATION; GLYCATION; HEAT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; KINETICS; METHODOLOGY; OSMOLARITY; PH; SPECTROPHOTOMETRY; PROCEDURES;

BEVERAGES; BUFFERS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOOD PRESERVATION; HEXOSES; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; KINETICS; MAILLARD REACTION; OSMOLAR CONCENTRATION; PREBIOTICS; SPECTROPHOTOMETRY;

EID: 77952896635     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01601.x     Document Type: Article

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