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Aroma analysis of liquid sugars
SIK – Institutet för livsmedel och bioteknik.
SIK – Institutet för livsmedel och bioteknik.
SIK – Institutet för livsmedel och bioteknik.
1998 (English)In: International Sugar Journal, ISSN 0020-8841, Vol. 100, no 1197, 431-436 p.Article in journal (Refereed)
Abstract [en]

Use of liquid sugars can be very attractive in various applications, especially sugar from process streams, since there are less losses than for crystallised products. However, odour and flavour intensities are higher in sugar from process syrups - which may be critical in some potential applications. Detection, analysis and control of odour components are therefore important, albeit complex, activities.

Place, publisher, year, edition, pages
1998. Vol. 100, no 1197, 431-436 p.
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8763OAI: oai:DiVA.org:ri-8763DiVA: diva2:966636
Available from: 2016-09-08 Created: 2016-09-08Bibliographically approved

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