Quantitative Determination of Sugars in Various Food Products
- 1 September 1986
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 51 (5) , 1373-1375
- https://doi.org/10.1111/j.1365-2621.1986.tb13129.x
Abstract
Glucose, fructose, sucrose, maltose, and lactose were determined in 128 processed food products by high pressure liquid chromatography. Sugars in the foods were separated on a μ‐Bondapticarbohydrate column with acetonitrile‐water (82 + 18) as mobile phase. Eighty‐two baby food products, six types of crackers, four diet or breakfast bars, eleven condiments, twelve cookies and candies, and thirteen miscellaneous food products were analyzed and the sugar contents tabulated.This publication has 1 reference indexed in Scilit:
- Gas‐liquid chromatography of food carbohydrates with special reference to trimethylsilyl derivatives A reviewInternational Journal of Food Science & Technology, 1973