Feasibility Study for Determination of the Dextrose Equivalent (DE) of Starch Hydrolysis Products with Near-Infrared Spectroscopy (NIRS)

Starch hydrolysis products such as maltodextrin and glucose syrup have many applications in the pharmaceutical and food industry. Several physical and functional properties, for example sweetness, compressibility and viscosity vary according to the extent of starch hydrolysis which is characterized...

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Veröffentlicht in:	Die Stärke 2004-02, Vol.56 (2), p.58-62
Hauptverfasser:	Storz, Elizabeth, Steffens, Klaus-Jürgen
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Cereal and baking product industries Dextrose equivalent Food industries Fundamental and applied biological sciences. Psychology Glucose syrup Maltodextrin NIR Spectroscopy Starch and starchy product industries Starch hydrolysis products
Online-Zugang:	Volltext
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