Mono- and disaccharides: Selected physicochemical and functional aspects

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Sammanfattning

Mono-and disaccharides may exist in amorphous form with a random molecular order in some food products, as reviewed by White and Cakebread [3] and Roos [4]. Such products include dehydrated food products (such as milk and whey powders that are obtained via spray-drying as well as freeze-dried fruit and berries) and hard sugar candies that have been produced by rapid cooling. Also, other food processes, such as freezing and extrusion cooking, can produce amorphous (noncrystalline), often solid structures, such as a freeze-concentrated, unfrozen phase of frozen products (e.g., in ice cream) and crisp and brittle snack products, respectively. Amorphous sugar and a sugarcontaining matrix may encapsulate various compounds, such as aroma compounds and bioactive substances, as reviewed by Karel [5]. Encapsulation may increase the stability of these compounds by preventing oxidation of the encapsulated compounds. © 2017 by Taylor & Francis Group, LLC.
Originalspråkengelska
Titel på gästpublikationCarbohydrates in Food
RedaktörerAnn-Charlotte Eliasson
Antal sidor55
UtgivningsortBoca Raton
FörlagCRC press
Utgivningsdatum1 jan 2017
Utgåva3.
Sidor37-92
ISBN (tryckt)9781482245431
ISBN (elektroniskt)9781315372822, 9781482245516
DOI
StatusPublicerad - 1 jan 2017
MoE-publikationstypA3 Del av bok eller annan forskningsbok

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Jouppila, K. L. (2017). Mono- and disaccharides: Selected physicochemical and functional aspects. I A-C. Eliasson (Red.), Carbohydrates in Food (3. red., s. 37-92). Boca Raton: CRC press. https://doi.org/10.1201/9781315372822