Art

J-GLOBAL ID：200902225860880125   Reference number：06A0789374

Psicose Contents in Various Food Products and its Origin

各種の食品製品及びその起源のプシコース含量

Author (3)： OSHIMA Hisaka (Kagawa Prefectural Industrial Technol. Center, Kagawa, JPN) ,  KIMURA Isao (Kagawa Prefectural Industrial Technol. Center, Kagawa, JPN) ,  IZUMORI Ken (Kagawa Univ., Kagawa, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 12  Issue： 2  Page： 137-143  Publication year： May. 2006 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： food ,...
Semi thesaurus term： プシコース ,...

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JST classification (2)： Food analysis  (FJ01030U) ,  Saccharoses other than sugar  (FJ05020L)

Reference (17)：

• Adachi, S. (1958). Formation of lactulose and tagatose from lactose in strongly heated milk. Nature, 181, 840-841.
• Andersen, R. and Sørensen, A. (2000). Separation and determination of alditols sugars by high-pH anion-exchange chromato-graphy with pulsed amperometric detection. J. Chromatgr. A, 897, 195-204.
• Binkley, W.W. (1963). The fate of cane juice simple sugars during molasses formation IV. Probable conversion of D-fructose to D-psicose. Int. Sugar J., 65, 105-106.
• Chaplin, M.F. (1994). Monosaccharides. In “Carbohydrate analysis,” ed. by M. F. Chaplin and J. F. Kennedy. Oxford University Press, Oxford, pp. 1-41.
• Corradini, C., Canali, G., Cogliandro, E. and Nicoletti, I. (1997). Separation of alditols of interest in food products by high-performance anion-exchange chromatography with pulsed amperometric detection. J. Chromatogr. A, 791, 343-349.

Terms in the title (3)： 食品 ,  起源 ,  含量