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https://open.uns.ac.rs/handle/123456789/16193| Title: | Effect of pH on the acid hydrolysis of Jerusalem artichoke inulin | Authors: | Pekić B. Slavica B. Lepojević Z. Petrović S. |
Issue Date: | 1-Jan-1985 | Journal: | Food Chemistry | Abstract: | The effect of pH on the simultaneous dehydration of fructose and hydrolysis of the Jerusalem artichoke inulin was investigated. Between pH 1 and 2 the extent of dehydration of fructose varied linearly with time and pH but was minimal at pH 2. The complete hydrolysis of the Jerusalem artichoke inulin was therefore attained at pH 2 after 2·5 h and at 100°C with minimum fructose dehydration. © 1985. | URI: | https://open.uns.ac.rs/handle/123456789/16193 | ISSN: | 03088146 | DOI: | 10.1016/0308-8146(85)90065-2 |
| Appears in Collections: | TF Publikacije/Publications |
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