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- 伊藤 汎
- 精糖工業会技術研究所
書誌事項
- タイトル別名
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- Behavior of Maltol Compounds in Sugar Refining Process
- セイトウ コウテイ ニ オケル マルトールケイ カゴウブツ ノ ショウチョウ
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抄録
Maltol compounds in the refinery process were determined, and each concentration of sweet-aroma of refinery molasses was compared by sensory test. The concentration of maltol compounds in molasses increased as boiling step proceeded and reached a maximum in final molasses. The intensity of sweet-aroma perceived by sensory test showed a similary tendency. There was a close relationship between them. Maltol compounds were produced more easily by the thermal degradation of fructose and glucose that of sucrose.
収録刊行物
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- 日本食品工業学会誌
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日本食品工業学会誌 24 (9), 453-458, 1977
社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390001206404451840
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- NII論文ID
- 130003788147
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- NII書誌ID
- AN00192587
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- NDL書誌ID
- 1845559
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- ISSN
- 00290394
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可