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Kinetics of formation of Di-D-fructose dianhydrides during thermal treatment of inulin



Kinetics of formation of Di-D-fructose dianhydrides during thermal treatment of inulin



Journal of Agricultural and Food Chemistry 48(5): 1823-1837



Thermal treatments of solid mixtures of inulin and citric acid result in the formation of di-D-fructose dianhydrides and oligomers. The kinetics of formation of these compounds were investigated and simulated in computer studies. A mechanism is proposed.

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Accession: 003486891

Download citation: RISBibTeXText

PMID: 10820101

DOI: 10.1021/jf9911186



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