Library

X
feed icon rss

Your email was sent successfully. Check your inbox.

An error occurred while sending the email. Please try again.

Proceed reservation?

Export
  • 1
    Electronic Resource
    Electronic Resource
    Physicochemical aspects of sweetness in cocoa drinks (1982)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 30 (1982), S. 77-81 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf00109a016
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 2
    Electronic Resource
    Electronic Resource
    Protection of vitamin C by sugars and their hydrogenated derivatives (1983)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 31 (1983), S. 980-985 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf00119a015
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 3
    Electronic Resource
    Electronic Resource
    Sensory Considerations in the Replacement in Dark Chocolate of Sucrose by Other Carbohydrate Sweeteners (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Texture, taste, aroma and flavor-related profile descriptors in dark chocolate samples sweetened with different carbohydrates (sucrose, maltose hydrate, B-d-fructose, l-sorbose and sorbitol) were evaluated using a sensory profiling technique. Differences in mouthfeel characteristics of the chocolates were found to reflect the importance of the hedonic component and the relationship between sapid stimulus and physiological response. Most of the sensory differences were found to occur in the profiles of the texture and flavor-related descriptors reflecting the importance of flavor-taste interactions. The results are discussed in terms of the roles of the sweeteners in the acceptance of chocolate sensory qualities.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb10385.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 4
    Electronic Resource
    Electronic Resource
    Effect of Sweetener Type and Lecithin on Hygroscopicity and Mold Growth in Dark Chocolate (1984)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 49 (1984), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Storage changes in dark chocolate samples sweetened with five different carbohydrate sweeteners, namely, sucrose β-D-fructose, maltose hydrate, L-sorbose and sorbitol at two added levels of the surfactant lecithin were evaluated by hygroscopicity measurements at different relative humidities (RH) and for mold damage at 100% RH. Sorption isotherms of the samples showed that β-D-fructose and sorbitol are particularly unsuitable in themselves as chocolate sweeteners because of their wide humectant ranges while only L-sorbose compared adequately with sucrose and showed no mold damage after 10 days at 100% RH. The importance of the surfactant lecithin as an additive particularly in chocolate products designed for high humidity conditions e.g. in the tropics, is also discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1984.tb10399.x
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 5
    Electronic Resource
    Electronic Resource
    Identification of proton type in concentrated sweet solutions by pulsed NMR analysis (1989)
    Springer
    Journal of solution chemistry 18 (1989), S. 795-801 
    Details
    ISSN: 1572-8927
    Keywords: NMR ; Pulse relaxation sugars ; sweetness ; hydration ; protons
    Source: Springer Online Journal Archives 1860-2000
    Topics: Chemistry and Pharmacology
    Notes: Abstract The spin-spin proton relaxation times T2 of concentrated sucrose, maltose,D-glucose andL-proline solutions were determined using a Bruker Minispec NMR Spectrometer. Log spin echo amplitude decay curves were also determined and their non-linear nature allowed the proportions of different proton types to be calculated. These were in agreement with the theoretical proportions of ring (non-exchangeable protons), solute hydroxyl protons and water protons in the simple sugar molecules. A deuteration experiment confirmed that only non-exchangeable ring protons remained.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00651811
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
    Fulltext
  • 6
    Electronic Resource
    Electronic Resource
    Effect of available volumes on radial distribution functions (1998)
    New York, NY [u.a.] : Wiley-Blackwell
    Journal of Computational Chemistry 19 (1998), S. 363-367 
    Details
    ISSN: 0192-8651
    Keywords: solution structuring ; radial distribution functions ; available volume ; Chemistry ; Theoretical, Physical and Computational Chemistry
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Chemistry and Pharmacology , Computer Science
    Notes: The traditional method of analyzing solution structuring properties of solutes using atom-atom radial distribution functions (rdfs) can give rise to misleading interpretations when the volume occupied by the solute is ignored. It is shown by using the examples of O(4) in α- and β-D-allose that a more reliable interpretation of rdfs can be obtained by normalising the rdf using the available volume, rather than the traditional volume of a spherical shell.   © 1998 John Wiley & Sons, Inc.   J Comput Chem 19: 363-367, 1998
    Additional Material: 4 Ill.
    Type of Medium: Electronic Resource
    Library Location Call Number Volume/Issue/Year Availability
    BibTip Others were also interested in ...
    Paper (German National Licenses)
Close ⊗
This website uses cookies and the analysis tool Matomo. More information can be found here...