Effects of sodium chloride on the degradation of hexoses and the hydrolysis of sucrose in subcritical water

J Ohshima, SH Khajavi, Y Kimura, S Adachi

Index: Khajavi, Shabnam Haghighat; Ota, Shuji; Kimura, Yukitaka; Adachi, Shuji Journal of Agricultural and Food Chemistry, 2006 , vol. 54, # 10 p. 3663 - 3667

Full Text: HTML

Citation Number: 5

Abstract

Abstract The effects of sodium chloride on the degradation of hexoses at 220° C and the hydrolysis of sucrose at 170° C in subcritical water were examined. Sodium chloride accelerated the degradation at 220° C of any hexose, especially the degradation of