The effect of pH, temperature and heating time on inulin chemical stability;Wpływ odczynu środowiska, temperatury i czasu ogrzewania na stabilność chemiczną inuliny

Acta Scientiarum Polonorum, Technologia Alimentaria

Volumn 10, Issue 2, 2011, Pages 189-196

  Glibowski, Paweł ^a   Bukowska, Anna ^a  

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

Author keywords

Hydrolysis; Inulin; PH; Temperature

Indexed keywords

DEGRADATION; HEATING; HYDROLYSIS; PH; PH EFFECTS; POLYSACCHARIDES; TEMPERATURE;

EFFECT OF TIME; FUNCTIONAL PROPERTIES; INULIN; JERUSALEM ARTICHOKE; PRODUCTION PROCESS; REDUCING SUGARS; RHEOLOGICAL PROPERTY; STABILITY IN WATERS;

CHEMICAL STABILITY;

CICHORIUM INTYBUS; DAHLIA; HELIANTHUS TUBEROSUS; TUBER (TRUFFLE);

EID: 79956033559     PISSN: 16440730     EISSN: 18989594     Source Type: Journal    
DOI: None     Document Type: Article

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