Factors affecting psicose formation in food products during cooking

Food Science and Technology Research

Volumn 20, Issue 2, 2014, Pages 423-430

  Oshima, Hisaka ^a   Kimura, Isao ^a   Kitakubo, Yuka ^b   Hayakawa, Shigeru ^b   Izumori, Ken ^b  

^a Kagawa Prefectural Industrial Technology Center   (Japan)

^b KAGAWA UNIVERSITY   (Japan)

Author keywords

Caramelization; Cooking conditions; Food products; Fructose; Psicose

Indexed keywords

ALKALINITY; FRUCTOSE;

CARAMELIZATION; COOKING CONDITIONS; COOKING TIME; HIGH PH; HIGH TEMPERATURE; OPTIMIZED CONDITIONS; PSICOSE;

FOOD PRODUCTS;

EID: 84903633282     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.20.423     Document Type: Article

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