Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 48, Issue 5, Pages 1823-1837Publisher
AMER CHEMICAL SOC
DOI: 10.1021/jf9911186
Keywords
inulin; di-D-fructose dianhydrides; kinetics; chicory; roasting; thermolysis, prebiotics
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Thermal treatments of solid mixtures of inulin and citric acid result in the formation of di-D-fructose dianhydrides and oligomers derived therefrom. The kinetics of formation of these compounds have been investigated and simulated in computer studies. A mechanism is proposed. The conditions used in this study were analogous to the conditions pertaining to the roasting of chicory, during which similar compounds are formed.
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