Rietveld-Based Quantitative Phase Analysis of Sugars in Confectionery

Sugars are a near-ubiquitous ingredient in food products, yet rising rates of obesity and related illnesses have prompted a drive to reduce their content. The use of amorphous sugars in confectionery may be one way of achieving this by providing a similarly sweet sensation due to increased dissoluti...

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Veröffentlicht in:	Food analytical methods 2018-10, Vol.11 (10), p.2673-2681
Hauptverfasser:	Nicholls, Daniel, Shankland, Kenneth, Spillman, Mark, Elleman, Carole
Format:	Artikel
Sprache:	eng
Schlagworte:	Analytical Chemistry Chemistry Chemistry and Materials Science Chemistry/Food Science Chocolate Confectionery Crystal structure Crystallinity Food production Food Science Illnesses Microbiology Sugar X ray powder diffraction
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