CHROMATOGRAPHIC INVESTIGATION OF SUGARS IN HEAT PROCESSING OF FRUIT CONCENTRATES,

Abstract

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.

Document Details

Document Type
Technical Report
Publication Date
May 01, 1966
Accession Number
AD0633211

Entities

People

  • A. Pribela
  • I. Vashatko

Organizations

  • United States Army Foreign Science and Technology Center

Tags

DTIC Thesaurus Topics

  • Analytical Chemistry Techniques
  • Chromatography
  • Decomposition
  • Food
  • Fruit Juices
  • Fruits
  • Photometry

Fields of Study

  • Agricultural and Food sciences

Readers

  • Gender and Food Studies
  • Molecular and Cellular Biochemistry
  • Polymer Science and Engineering.