On the use of differential solubility in aqueous ethanol solutions to narrow the DP range of food-grade starch hydrolysis products

Food Chemistry

Volumn 197, Issue , 2016, Pages 872-880

  Balto, Amy S ^a   Lapis, Trina J ^a   Silver, Rachel K ^a   Ferreira, Andrew J ^a   Beaudry, Christopher M ^a   Lim, Juyun ^a   Penner, Michael H ^a  

^a OREGON STATE UNIVERSITY   (United States)

Author keywords

Corn syrup solids; Dispersity; Ethanol fractionation; Maltooligosaccharides; Maltopolysaccharides; Starch hydrolysis products

Indexed keywords

FRACTIONATION; GLUCOSE; HYDROLYSIS; LIQUID CHROMATOGRAPHY; LIQUID SUGAR; MALTOSE; SOLUBILITY; STARCH;

CORN SYRUP; DISPERSITY; ETHANOL FRACTIONATION; MALTOOLIGOSACCHARIDES; MALTOPOLYSACCHARIDES; STARCH HYDROLYSIS PRODUCTS;

ETHANOL;

ALCOHOL; GLUCOSE; MALTOOLIGOSACCHARIDES; MALTOSE; OLIGOSACCHARIDE; SOLUTION AND SOLUBILITY; STARCH;

CHEMISTRY; FRACTIONATION; HYDROLYSIS; SOLUBILITY; SOLUTION AND SOLUBILITY;

CHEMICAL FRACTIONATION; ETHANOL; GLUCOSE; HYDROLYSIS; MALTOSE; OLIGOSACCHARIDES; SOLUBILITY; SOLUTIONS; STARCH;

EID: 84947484052     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.10.120     Document Type: Article

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