期刊
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
卷 56, 期 2, 页码 292-305出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/10408398.2012.740523
关键词
DSC-FTIR; food quality; stability; squid oil; aspartame; DKP; trehalose; maillard reaction
资金
- National Science Council, Taipei, Taiwan, ROC
- Wei-Chuan Corp., Taiwan, ROC
This review discusses an analytical technique that combines differential scanning calorimetry and Fourier-transform infrared (DSC-FTIR) microspectroscopy, which simulates the accelerated stability test and detects decomposition products simultaneously in real time. We show that the DSC-FTIR technique is a fast, simple and powerful analytical tool with applications in food sciences. This technique has been applied successfully to the simultaneous investigation of: encapsulated squid oil stability; the dehydration and intramolecular condensation of sweetener (aspartame); the dehydration, rehydration and solidification of trehalose; and online monitoring of the Maillard reaction for glucose (Glc)/asparagine (Asn) in the solid state. This technique delivers rapid and appropriate interpretations with food science applications.
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