Sucrose

Optimising Sweet Taste in Foods

Volumn , Issue , 2006, Pages 135-152

  Cooper, J M ^a  

^a British Sugar plc   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84903808362     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9781845691646.2.135     Document Type: Chapter

References (20)

1. Artschwager E., Brandes E.W. Sugarcane (Saccharum officinarum L.) Agriculture Handbook No. 122 1958, US Department of Agriculture, Washington DC.
2. Beauchamp G.K., Cowart B.J. Development of sweet taste. Sweetness 1987, 127-142. Springer, London.
3. Buchholz K., Bliesner K.M., Buczys R., Thielecke K., Miehe D. Sugar technology, beet and cane sugar manufacture 1998, 163-200. Verlag Dr Albert Bartens KG, Berlin. P.W. Van der Poel, H. Schiweck, T. Schwartz (Eds.).
4. Cooper J.M. Pharmaceutical applications of sucrose or `does a spoonful of sugar really help the medicine go down?. International Sugar Journal 2002, 104(1243):301-305.
5. Finot P.A., Aeschbacher H.U., Kato H. The Maillard reaction in food processing, human nutrition and physiology 1990, Birkhauser, Basel/Boston/Berlin.
6. Heitz F. Sugar. Sugar technology, beet and cane sugar manufacture 1998, 70-83. Verlag Dr Albert Bartens KG, Berlin. P.W. Van der Poel, H. Schiweck, T. Schwartz (Eds.).
7. Imming R., Bliesner K.M., Buchholz K. The fundamental chemistry of colour formation in highly concentrated sucrose solutions. Zuckerindustrie 1994, 119:915-919.
8. Junk W.R., Pancoast H.M. Handbook of Sugar 1973, AVI Publishing Co Inc, Westport, CT.
9. Ledl F., Schleicher E. Die Maillard-Reaktion in Lebensmitteln und im menschlichen Korper - neue Ergebnisse zu Chemie. Biochemie und Medizin, Angew Chem. 1990, 102:597-626.
10. Licht F.O. World Sugar Statistics 2005 2005.
11. LMC International Sweetener Markets for 2015: The Outlook for the Structure of Demand for Caloric and Low Calorie Sweeteners 2005, LMC International, Oxford, UK.
12. Mageean M.P., Kristott J.U., Jones S.A. Physical properties of sugars and their solutions 1991, Leatherhead Food RA, Scientific and Technical Surveys No 172 ISSN 0144-2074.
13. Niediek E.A. Untersuchungen zum Einfluss der Aromasorption von Zucker auf die Geschmacksqualität von Schokoladen. Zucker und Susswarenwirtschaft 1981, 34:44-57.
14. O'brien H.E., Nursten H.E., Crabbe M.J.C., Ames J.M. The Maillard reaction in foods and medicine 1998, The Royal Society of Chemistry, Cambridge.
15. Parker K.J. Sucrose as an industrial raw material. La Sucrerie Belge 1974, 93:15-27.
16. Parker K.J., James K., Hursford J. Sucrose ester surfactant - a solventless process and the products thereof. Sucrochemistry 1977, 97-114. American Chemical Society, Washington DC. J.L. Hickson (Ed.).
17. Reiser P., Birch G.G., Mathlouthi M. Physical properties. Sucrose - Properties and Applications 1995, Chapman & Hall, London. M. Mathlouthi, P. Reiser (Eds.).
18. Shallenberger R.S., Birch G.G. Sugar Chemistry 1975, AVI, Westport, CT.
19. Tsang W.S.C., Clarke M.A. Chemistry in sugar food processing. Chemistry and Processing of Sugarbeet and Sugarcane 1988, Elsevier, Amsterdam. M.A. Clarke, M.A. Godshall (Eds.).
20. Vavrinecz G. Neue Tabelle über die Löslichkeit reiner Saccharose in Wasser. Z. Zuckerind 1962, 12:481-487.