Thermal degradation characteristics and antioxidant activity of fructose solution with heating temperature and time

Journal of Medicinal Food

Volumn 14, Issue 1-2, 2011, Pages 167-172

  Woo, Koan Sik ^a   Hwang, In Guk ^b   Kim, Hyun Young ^b   Jang, Keum Il ^b   Lee, Junsoo ^b   Kang, Tae Su ^c   Jeong, Heon Sang ^b  

^a National Institute of Crop Science   (South Korea)

^b Chungbuk National University   (South Korea)

^c Chungbuk Provincial College   (South Korea)

Author keywords

5 hydroxymethylfurfural; antioxidant activity; fructose thermal degradation; heating temperature and time; organic acid

Indexed keywords

5 HYDROXYMETHYLFURFURAL; ASCORBIC ACID; CARBOXYLIC ACID; FORMIC ACID; FRUCTOSE; LACTIC ACID; LEVULINIC ACID;

ANTIOXIDANT ACTIVITY; ARTICLE; COLORIMETRY; CONTROLLED STUDY; DEGRADATION; ELECTRON TRANSPORT; HEATING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HIGH TEMPERATURE; PH; PRIORITY JOURNAL; TEMPERATURE; THERMAL DEGRADATION; THERMAL TIME;

ANTIOXIDANTS; FRUCTOSE; HYDROGEN-ION CONCENTRATION; TEMPERATURE; TIME FACTORS;

EID: 79952076217     PISSN: 1096620X     EISSN: None     Source Type: Journal    
DOI: 10.1089/jmf.2010.1166     Document Type: Article

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