SOLUBILITY INTERRELATIONS OF LACTOSE AND SUCROSE
1972; Wiley; Volume: 37; Issue: 1 Linguagem: Inglês
10.1111/j.1365-2621.1972.tb03385.x
ISSN1750-3841
Autores Tópico(s)Dye analysis and toxicity
ResumoJournal of Food ScienceVolume 37, Issue 1 p. 60-61 SOLUBILITY INTERRELATIONS OF LACTOSE AND SUCROSE T. A. NICKERSON, T. A. NICKERSON Food Science & Technology Dept., University of California, Davis, CA 95616Search for more papers by this authorE. E. MOORE, E. E. MOORE Food Science & Technology Dept., University of California, Davis, CA 95616Search for more papers by this author T. A. NICKERSON, T. A. NICKERSON Food Science & Technology Dept., University of California, Davis, CA 95616Search for more papers by this authorE. E. MOORE, E. E. MOORE Food Science & Technology Dept., University of California, Davis, CA 95616Search for more papers by this author First published: January 1972 https://doi.org/10.1111/j.1365-2621.1972.tb03385.xCitations: 35 This investigation was supported financially by the Foremost Foods Co., San Francisco, Calif. The technical assistance of Mrs. Ethel King and Miss Ching Shu Huang is gratefully acknowledged. AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL No abstract is available for this article. References AOAC. 1970. " Official Methods of Analysis," 11th ed., Sec. 31.026. Association of Official Agricultural Chemists, Washington, D.C. Hinton, C.L. 1958. Some aspects of the shelf life of candies. The Manufacturing Confectioner 38(7: 13. Kelly, F.H.C. 1967. Phase equilibria in sugar solutions. 12. Ternary systems: Sucrose-maltose/lactose-water. J. Appl. Chem. 17: 223. Nickerson, T.A. 1956. Lactose crystallization in ice cream. 2. Factors affecting rate and quantity. J. Dairy Sci. 39: 1342. Patel, K.N. and Nickerson, T.A. 1970. Influence of sucrose on the mutarotation velocity of lactose. J. Dairy Sci. 53: 1654. Peter, P.N. 1928. Solubility relationship of lactose-sucrose solution. J. Phys. Chem. 32: 1856. Solstad, O. 1965. Some physical properties of mixed sugar-water solutions. The Manufacturing Confectioner 45(10: 27. Whittier, E.O. 1944. Lactose and its utilization: A review. J. Dairy Sci. 27: 505. Citing Literature Volume37, Issue1January 1972Pages 60-61 ReferencesRelatedInformation
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