THERMAL DEGRADATION OF CARBOHYDRATES - A REVIEW

被引：161

作者：

FAGERSON, IS

机构：

[1] Department of Food Science and Technology, University of Massachusetts, Amherst

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1969年 / 17卷 / 04期

关键词：

D O I：

10.1021/jf60164a019

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Studies on the effect of heat on carbohydrates are reviewed. Attention is centered on thermal degradation of mono-, di-, and polysaccharides in dry systems. Mechanisms leading to the formation of both volatile and nonvolatile products are discussed. The possible relation between products of thermal degradation of simple carbohydrates and compounds identified in several foodstuffs is pointed out. © 1969, American Chemical Society. All rights reserved.

引用

页码：747 / &

共 27 条

[1]

BAILEY SD, 1962, FOOD SCI, V27, P165

[2]

BROIDO A, 1966, PYRODYNAMIC, V4, P243

[3]

Bryce DJ, 1963, STARCH, V15, P285

[4]

BRYNE GA, 1966, J APPL CHEM-USSR, V16, P81

[5]