Decrease in the d-Psicose Content of Processed Foods Fortified with a Rare Sugar

d -Psicose is expected to be widely used as a raw material for various foods in the future due to its beneficial health properties and rheological characteristics. To provide the functional effects of d -psicose to consumers, this sugar needs to be stable during food processing. To evaluate the stab...

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Veröffentlicht in:	Food Science and Technology Research 2014, Vol.20(2), pp.415-421
Hauptverfasser:	Oshima, Hisaka, Ozaki, Yuka, Kitakubo, Yuka, Hayakawa, Shigeru
Format:	Artikel
Sprache:	eng
Schlagworte:	caramelization food products Maillard reaction psicose stability
Online-Zugang:	Volltext
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