Can the thermodynamic melting temperature of sucrose, glucose, and fructose be measured using rapid-scanning differential scanning calorimetry (DSC)?

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 7, 2011, Pages 3306-3310

  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

[No Author keywords available]

Indexed keywords

CRYSTALLINE STRUCTURE; ENDOTHERMIC PEAKS; KINETIC PROCESS; ONSET TEMPERATURE; THERMAL DECOMPOSITIONS; THERMODYNAMIC MELTING; THERMODYNAMIC MELTING TEMPERATURE; TRACE COMPONENTS; UPPER LIMITS;

DIFFERENTIAL SCANNING CALORIMETRY; FRUCTOSE; GLUCOSE; HEATING; HEATING RATE; INDIUM; MELTING POINT; METAL MELTING; PYROLYSIS; SCANNING; SUGAR (SUCROSE); THERMODYNAMICS;

PHASE TRANSITIONS;

FRUCTOSE; GLUCOSE; SUCROSE;

CHEMISTRY; CONFERENCE PAPER; CRYSTALLIZATION; DIFFERENTIAL SCANNING CALORIMETRY; THERMODYNAMICS; TRANSITION TEMPERATURE;

CALORIMETRY, DIFFERENTIAL SCANNING; CRYSTALLIZATION; FRUCTOSE; GLUCOSE; SUCROSE; THERMODYNAMICS; TRANSITION TEMPERATURE;

EID: 79953867185     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf104852u     Document Type: Article

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