Melting and crystallization of sugars in high-solids systems

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 13, 2013, Pages 3167-3178

  Roos, Yrjö H ^a   Karel, Marcus ^b   Labuza, Theodore P ^c   Levine, Harry ^d   Mathlouthi, Mohamed ^e   Reid, David ^f   Shalaev, Evgenyi ^g   Slade, Louise ^d  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b Massachusetts Institute of Technology   (United States)

^c UNIVERSITY OF MINNESOTA   (United States)

^d Food Polymer Science Consultancy   (United States)

^e UNIVERSITÉ DE REIMS CHAMPAGNE ARDENNE   (France)

^f UNIVERSITY OF CALIFORNIA   (United States)

^g ALLERGAN INC   (United States)

Author keywords

carmelization; crystallization; melting; sucrose; sugar

Indexed keywords

CARMELIZATION; CRYSTALLINE STRUCTURE; CRYSTALLIZATION CONDITIONS; DECOMPOSITION REACTION; DEPENDENT CHARACTERISTICS; MELTING AND CRYSTALLIZATION; MELTING POINT DEPRESSIONS; THERMODYNAMIC PROCESS;

CRYSTAL IMPURITIES; CRYSTALLIZATION; DISSOLUTION; MELTING; MOLECULES; SEPARATION; SUGAR (SUCROSE); SUGARS;

PHASE TRANSITIONS;

CARBOHYDRATE;

CHEMISTRY; CRYSTALLIZATION; REVIEW; TEMPERATURE; THERMODYNAMICS;

CARBOHYDRATES; CRYSTALLIZATION; TEMPERATURE; THERMODYNAMICS;

EID: 84875799404     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf305419y     Document Type: Review

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