Investigation of the heating rate dependency associated with the loss of crystalline structure in sucrose, glucose, and fructose using a thermal analysis approach (Part I)

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 2, 2011, Pages 684-701

  Lee, Joo Won ^a   Thomas, Leonard C ^b   Schmidt, Shelly J ^a  

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

^b DSC Solutions LLC   (United States)

Author keywords

(modulated) differential scanning calorimetry; apparent melting; fructose; glucose; kinetic processes; sucrose; thermal decomposition; Thermodynamic melting; thermogravimetric analysis

Indexed keywords

(MODULATED) DIFFERENTIAL SCANNING CALORIMETRY; APPARENT MELTING; KINETIC PROCESSES; SUCROSE; THERMAL DECOMPOSITIONS; THERMODYNAMIC MELTING;

CALORIMETERS; CHEMICAL ANALYSIS; CRYSTALLINE MATERIALS; DIFFERENTIAL SCANNING CALORIMETRY; FRUCTOSE; GLUCOSE; HEATING; HEATING RATE; IODINE; MELTING; PYROLYSIS; SCANNING; SUGAR (SUCROSE); THERMODYNAMICS;

THERMOGRAVIMETRIC ANALYSIS;

FRUCTOSE; GLUCOSE; SUCROSE;

ARTICLE; CHEMICAL STRUCTURE; CHEMISTRY; HEAT; KINETICS; THERMODYNAMICS;

FRUCTOSE; GLUCOSE; HOT TEMPERATURE; KINETICS; MOLECULAR STRUCTURE; SUCROSE; THERMODYNAMICS;

CALLUNA VULGARIS;

EID: 78751507523     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf1042344     Document Type: Article

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