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Carbon Dioxide as a Traceless Caramelization Promotor: Preparation of Prebiotic Difructose Dianhydrides (DFAs)-Enriched Caramels from D-Fructose
by
Audemar, Maité
,
Atencio Genes, Loyda Esther
,
Ortiz Mellet, Carmen
,
Jérôme, F.
,
García Fernández, José Manuel
,
Oliveira Vigier, Karine De
Published in
Journal of Agricultural and Food Chemistry
(2023)
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Atencio Genes, Loyda Esther
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Audemar, Maité
1
García Fernández, José Manuel
1
Jérôme, F.
1
Oliveira Vigier, Karine De
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Ortiz Mellet, Carmen
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Topic
D-fructose
1
caramelization
1
carbon dioxide
1
difructose dianhydrides
prebiotic
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idUS - Deposito de Investigación Universidad de Sevilla
1
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English
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Carbonic acid
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