Protonic and thermal activation of sucrose and the oligosaccharide composition of caramel
- 1 April 1994
- journal article
- research article
- Published by Elsevier in Carbohydrate Research
- Vol. 256 (2) , C1-C4
- https://doi.org/10.1016/0008-6215(94)84219-1
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
- Synthesis of dispirodioxanyl pseudo-oligosaccharides by selective protonic activation of isomeric glycosylfructoses in anhydrous hydrogen fluorideCarbohydrate Research, 1994
- Protonic reactivity of sucrose in anhydrous hydrogen fluorideCarbohydrate Research, 1994
- A novel fructoglucan from the thermal polymerization of sucroseCarbohydrate Research, 1993
- Selective protonic activation of isomeric glycosylfructoseswith pyridinium poly(hydrogen fluoride) and synthesis of spirodioxanyl oligosaccharidesCarbohydrate Research, 1992
- Untersuchungen an Caramel Curiepunkt-Pyrolyse von Caramelzuckersirupen und andere strukturspezifische UntersuchungenZeitschrift für Lebensmittel-Untersuchung und Forschung, 1989
- The Thermal Decomposition of Carbohydrates. Part I. The Decomposition of Mono-, Di-, and Oligo-SaccharidesPublished by Elsevier ,1989
- Crystal structure of di-β-d-fructofuranose 2′, 1:2,3′-dianhydrideCarbohydrate Research, 1988
- The behavior of l-sorbose towards anhydrous hydrogen fluorideCarbohydrate Research, 1986
- The behaviour of d-fructose and inulin towards anhydrous hydrogen fluorideCarbohydrate Research, 1985
- The behavior of cellulose, amylose, and β-d-xylan towards anhydrous hydrogen fluorideCarbohydrate Research, 1982