CHROMATOGRAPHIC INVESTIGATION OF SUGARS IN HEAT PROCESSING OF FRUIT CONCENTRATES,
ARMY FOREIGN SCIENCE AND TECHNOLOGY CENTER WASHINGTON D C
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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.
- Food, Food Service and Nutrition