Hygroscopic stability of xylooligosaccharides and application on the corn flakes
This study aimed to investigate changes in the physicochemical properties and kinetics of xylooligosaccharides (XOS) during non-enzymatic browning reactions. This study indicated that the initial caramelization rate of XSO heat-treated at 140–190 °C was 3.97× 10−4– 8.50× 10−3 h−1) and the activation...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-05-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525003517 |
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