𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Clastogenic activity of caramel and caramelized sugars

✍ Scribed by H.F. Stich; W. Stich; M.P. Rosin; W.D. Powrie


Book ID
113254085
Publisher
Elsevier Science
Year
1981
Weight
365 KB
Volume
91
Category
Article
ISSN
0165-7992

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## Abstract Caramelization of a 1% sucrose solution at 180Β°C accompanied characteristic changes in pH, __M__~r~, UV‐absorbance, and fluorescence values as well as increased reducing power activity after 40–60 min. Similar changes occurred to sucrose heated at 150Β°C, after 150–240 min. Bioactivity o