Accession Number:
AD0633211
Title:
CHROMATOGRAPHIC INVESTIGATION OF SUGARS IN HEAT PROCESSING OF FRUIT CONCENTRATES,
Descriptive Note:
Corporate Author:
ARMY FOREIGN SCIENCE AND TECHNOLOGY CENTER WASHINGTON D C
Personal Author(s):
Report Date:
1966-05-01
Pagination or Media Count:
11.0
Abstract:
The decomposition of sugars in fruit juice concentrates, due to heating, was investigated by means of paper chromatography and photometry. Fructose and glucose are stable. Sucrose hydrolyzes rapidly, forming low-molecular compounds, mainly oxymethyl furfural and dihydroxy-acetone. The formation of melanoidines causes darkening.
Descriptors:
Subject Categories:
- Biochemistry
- Food, Food Service and Nutrition