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Titolo:
Aspartame as a texturizing agent in foodstuffs
Autore:
Mazurkiewicz, J; Rebilas, K; Tomasik, P;
Indirizzi:
Univ Agr, Dept Chem, PL-31120 Krakow, Poland Univ Agr Krakow Poland PL-31120 Agr, Dept Chem, PL-31120 Krakow, Poland Univ Agr, Dept Phys, PL-31120 Krakow, Poland Univ Agr Krakow Poland PL-31120 Agr, Dept Phys, PL-31120 Krakow, Poland
Titolo Testata:
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
fascicolo: 3, volume: 212, anno: 2001,
pagine: 369 - 373
SICI:
1438-2377(2001)212:3<369:AAATAI>2.0.ZU;2-F
Fonte:
ISI
Lingua:
ENG
Keywords:
aspartame; D-fructose; D-glucose; maltose; sucrose;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
15
Recensione:
Indirizzi per estratti:
Indirizzo: Tomasik, P Univ Agr, Dept Chem, Mickiewicz Ave 21, PL-31120 Krakow, PolandUniv Agr Mickiewicz Ave 21 Krakow Poland PL-31120 akow, Poland
Citazione:
J. Mazurkiewicz et al., "Aspartame as a texturizing agent in foodstuffs", EUR FOOD RE, 212(3), 2001, pp. 369-373

Abstract

Rheological studies of aqueous aspartame blends with D-fructose, D-glucose, maltose and sucrose revealed that only sucrose-aspartame blends provided an increase in the viscosity. Polarimetric studies of the blends together with computer MM+ simulations involving energy optimization for such blends and for solutions of saccharides showed that the energies of hydration of sucrose and aspartame are similar and higher than those for aqueous solutions of other saccharides. The hydration coats of these species are least organized. The results showed the formation of a common hydration coat for bothsolutes. The hydrodynamic shape of the resulting aggregate is responsible for the increase in viscosity of these blends. Other saccharides formed hydrates that remained independent of the hydrated aspartame.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 19/09/20 alle ore 08:20:51