Formation of Chlorinated Carbohydrate Degradation Products and Amino Acids during Heating of Sucralose in Model Systems and Food.

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作者： Michael,Hellwig ^[1]

作者单位： Chair of Special Food Chemistry, Technische Universität Dresden, D-01062 Dresden, Germany.;Institute of Food Chemistry, Technische Universität Braunschweig, Schleinitzstraße 20, D-38106 Braunschweig, Germany. ^[1]

关键词 5-hydroxymethylfurfural caramelization dicarbonyl compounds sucralose sucrose thermal degradation

主题词蔗糖(Sucrose);热温度(Hot Temperature);卤化作用(Halogenation);氨基酸类(Amino Acids);甜味剂(Sweetening Agents);碳水化合物(Carbohydrates);烹饪(Cooking);色谱法, 高压液相(Chromatography, High Pressure Liquid)

DOI 10.1021/acs.jafc.4c08059

PMID 39556422

发布时间 2024-12-05

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Journal of agricultural and food chemistry

2024年72卷47期

26441-26450页

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Formation of Chlorinated Carbohydrate Degradation Products and Amino Acids during Heating of Sucralose in Model Systems and Food.

Journal of agricultural and food chemistry

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Journal of agricultural and food chemistry

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Formation of Chlorinated Carbohydrate Degradation Products and Amino Acids during Heating of Sucralose in Model Systems and Food.

Journal of agricultural and food chemistry

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Journal of agricultural and food chemistry

相关期刊

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