Sucrose, Lactose, Thermogravimetry, and Differential Thermal Analysis: The Estimation of the Moisture Bond Types in Lactose-Containing Ingredients for Confectionery Products with Reduced Glycemic Index
This research is aimed at conducting a comparative analysis of the dehydration process of lactose-containing ingredients and sucrose. Differential scanning calorimetry (DSC) and thermogravimetry (TG) methods were used to investigate the moisture bond types and the process of thermal degradation in n...
Main Authors: | , , , |
---|---|
Format: | Article |
Language: | English |
Published: |
Hindawi Limited
2023-01-01
|
Series: | International Journal of Food Science |
Online Access: | http://dx.doi.org/10.1155/2023/8835418 |