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- W1547924180 abstract "This chapter describes the mid-infrared (MIR) spectral characteristics of saccharides in aqueous solutions and the applications of MIR spectroscopy to the quantification of saccharides in foods. As the important component, water, which surrounds the saccharides in biological products and foods, was selected. The spectral characteristics and analysis of monosaccharides by focusing on the saccharide-water interaction are described. Additionally, the spectral features of the di-, oligo- and polysaccharides, which are closely related to their constituent monosaccharides, types of glycosidic bonds, and degree of polymerization, are discussed. Furthermore, the applications of MIR spectroscopy to the quantifications of saccharides in liquid foods and monitoring of the fermentation are presented." @default.
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- W1547924180 date "2014-03-28" @default.
- W1547924180 modified "2023-10-12" @default.
- W1547924180 title "Infrared Spectroscopic Analysis of Food Carbohydrates" @default.
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- W1547924180 doi "https://doi.org/10.1002/9781118817360.ch17" @default.
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