Optimization and validation for quantification for allulose of jelly candies using response surface methodology.

Kim, Dan-Bi; Nam, Tae Gyu; Jung, Young Sung; Kim, Hye-Jung; Sa, Soonok; Yoo, Miyoung

Kim, Dan-Bi; Nam, Tae Gyu; Jung, Young Sung; Kim, Hye-Jung; Sa, Soonok; Yoo, Miyoung.

Afiliação

Kim DB; Food Analysis Center, Korea Food Research Institute, Wanju-gun, Jeollabuk-do 55365 Republic of Korea.
Nam TG; Major of Food Science and Biotechnology, Division of Bio-convergence, Kyonggi University, Suwon, 16227 Republic of Korea.
Jung YS; Food Analysis Center, Korea Food Research Institute, Wanju-gun, Jeollabuk-do 55365 Republic of Korea.
Kim HJ; Samyang Corp, Seongnam, 13488 Republic of Korea.
Sa S; Samyang Corp, Seongnam, 13488 Republic of Korea.
Yoo M; Food Analysis Center, Korea Food Research Institute, Wanju-gun, Jeollabuk-do 55365 Republic of Korea.

J Food Sci Technol ; 58(7): 2670-2676, 2021 Jul.

Article em En | MEDLINE | ID: mdl-34194102

Palavras-chave

Allulose; High-performance liquid chromatography; Jelly; Response surface methodology

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Prognostic_studies Idioma: En Revista: J Food Sci Technol Ano de publicação: 2021 Tipo de documento: Article

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