| dc.creator | Arvanitoyannis, I. S. | en |
| dc.date.accessioned | 2015-11-23T10:22:56Z | |
| dc.date.available | 2015-11-23T10:22:56Z | |
| dc.date.issued | 2009 | |
| dc.identifier | 10.1111/j.1365-2621.2008.01740.x | |
| dc.identifier.issn | 9505423 | |
| dc.identifier.uri | http://hdl.handle.net/11615/25851 | |
| dc.description.abstract | The crystallisation rates of low-moisture (from 2% to 10% w/w) glucose-fructose mixtures were investigated at a variety of storage temperatures (from 0 to 60 °C). It was found that d-fructose considerably retards the rate of crystallisation. High storage temperatures induced a decrease in the 'threshold' moisture content, which is necessary for the initial nucleation and further development of the glucose and/or fructose crystals. This knowledge of crystallisation rates can be exploited in terms of storage of confectionery products containing d-glucose, d-fructose or both of them, and honey. © 2008 Institute of Food Science and Technology. | en |
| dc.source | International Journal of Food Science and Technology | en |
| dc.source.uri | http://www.scopus.com/inward/record.url?eid=2-s2.0-57649112594&partnerID=40&md5=32e790a984ce8d599c75cfddca5ac3a5 | |
| dc.subject | Crystallisation | en |
| dc.subject | Fructose | en |
| dc.subject | Glucose | en |
| dc.subject | Kinetics | en |
| dc.subject | Low water content | en |
| dc.subject | Nucleation | en |
| dc.title | Physico-chemical studies on a wide composition range of low-moisture glucose-fructose mixtures: Rates of crystallisation | en |
| dc.type | journalArticle | en |
