Unraveling the chemical composition of caramel

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 12, 2012, Pages 3266-3274

  Golon, Agnieszka ^a   Kuhnert, Nikolai ^a  

^a JACOBS UNIVERSITY BREMEN   (Germany)

Author keywords

browning; caramel; carbohydrates; complex mixtures; disaccharides; Maillard reaction; mass spectrometry; monosaccharides

Indexed keywords

BROWNING; CARAMEL; COMPLEX MIXTURE; DISACCHARIDES; MAILLARD REACTION; MONOSACCHARIDES;

CARBOHYDRATES; GLUCOSE; HYDRATION; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; OLIGOMERS; SUGAR (SUCROSE);

CHEMICAL ANALYSIS;

FRUCTOSE; GLUCOSE; SUCROSE; SUGAR;

ARTICLE; CHEMISTRY; GLYCATION; HEAT; MASS SPECTROMETRY; PHYSICAL CHEMISTRY;

CANDY; FRUCTOSE; GLUCOSE; HOT TEMPERATURE; MAILLARD REACTION; MASS SPECTROMETRY; PHYSICOCHEMICAL PHENOMENA; SUCROSE;

EID: 84859147160     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf204807z     Document Type: Article

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