Investigation of thermal decomposition as the kinetic process that causes the loss of crystalline structure in sucrose using a chemical analysis approach (Part II)

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 2, 2011, Pages 702-712

  Lee, Joo Won ^a   Thomas, Leonard C ^b   Jerrell, John ^a   Feng, Hao ^a   Cadwallader, Keith R ^a   Schmidt, Shelly J ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

^b DSC Solutions LLC   (United States)

Author keywords

5 HMF; Apparent melting; caramelization; fructose; glucose; HPLC; sucrose; thermal decomposition

Indexed keywords

5-HMF; APPARENT MELTING; CARAMELIZATION; HPLC; SUCROSE; THERMAL DECOMPOSITIONS;

CHEMICAL ANALYSIS; COLUMN CHROMATOGRAPHY; CRYSTALLINE MATERIALS; DIFFERENTIAL SCANNING CALORIMETRY; FRUCTOSE; GLUCOSE; HEATING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MELTING; ORGANIC POLYMERS; PYROLYSIS; QUALITY ASSURANCE; REFRACTIVE INDEX;

SUGAR (SUCROSE);

SUCROSE;

ARTICLE; CHEMICAL STRUCTURE; CHEMISTRY; EVALUATION; HEAT; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INSTRUMENTATION; KINETICS; METHODOLOGY;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; HOT TEMPERATURE; KINETICS; MOLECULAR STRUCTURE; SUCROSE;

EID: 78751476263     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf104235d     Document Type: Article

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