title: Kinetics of formation of Di-D-fructose dianhydrides during thermal treatment of inulin.
abstract: Thermal treatments of solid mixtures of inulin and citric acid result in the formation of di-D-fructose dianhydrides and oligomers derived therefrom. The kinetics of formation of these compounds have been investigated and simulated in computer studies. A mechanism is proposed. The conditions used in this study were analogous to the conditions pertaining to the roasting of chicory, during which similar compounds are formed.
authors.affiliation: Shafizadeh Center, University of Montana, Missoula, Montana 59812, USA.
authors.forename: T J
authors.initials: TJ
authors.lastname: Christian
authors.forename: M
authors.initials: M
authors.lastname: Manley-Harris
authors.forename: R J
authors.initials: RJ
authors.lastname: Field
authors.forename: B A
authors.initials: BA
authors.lastname: Parker
mesh_terms: D000812:Anhydrides / Q000138:chemical synthesis*; D005632:Fructose / Q000737:chemistry*; D006358:Hot Temperature; D007444:Inulin / Q000737:chemistry*; D007700:Kinetics
chemical_list: D000812:Anhydrides; D005632:Fructose; D007444:Inulin