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Cited by 66Food Nutrient Composition and Product DevelopmentAnalytical Chemistry and ChromatographyFood composition and properties

The DOI matches its Crossref record; 10 of the 10 references it cites were found in a registry or an index.

APPLICATION OF HPLC TO CHARACTERIZATION OF INDIVIDUAL CARBOHYDRATES IN FOODS

HURST, W. J., MARTIN, R. A., ZOUMAS, B. L.·1979·Journal of Food Science
DOI 10.1111/j.1365-2621.1979.tb08529.x
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Abstract

High performance liquid chromatography (HPLC) has been applied to the characterization and quantitation of the simple sugars (glucose, fructose, sucrose, maltose and lactose) present in a broad variety of food items, both fresh and processed. Following one of two simple extraction procedures, HPLC analysis is complete in 15 min. Recovery studies indicate good recovery from a variety of food matrices (94–104%). Relative standard deviations indicate excellent precision. The method permits an update of current carbohydrate literature both qualitatively and quantitatively.

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Crossref · 10.1111/j.1365-2621.1979.tb08529.x

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Citations

Cites

Show all 10 references

Research works printed but not linked: 16

  1. Boehringer‐Mannheim, 1976, Methods of Enzymatic Food Analysis
  2. British Food Manufacturing Industries Research Association, 1968, Technical Circular. The Enzymatic Analysis of Sugar Syrup Containing Sucrose Invert, Sugar & Glucose Syrup, 2
  3. British Food Manufacturing Industries Research Association, 1968, The Separation & Analysis of Sugars from Processed Foods, 1
  4. Consumer Reports, 1978, Yogurt, 7
  5. Consumer Reports, 1978, Too Much Sugar, 136
  6. Forsee W.T., 1938, Determination of sugars in plant material, Ind. & Eng., 10, 1
  7. Hoynak P.X., 1966, This is Liquid Sugar
  8. Hurst W.J., 1977, 'Rapid HPLC determination of carbohydrates in chocolate products, JAOAC, 60, 1180
  9. McCready R.M., 1974, Automated analysis of sugar, starch and amylose in potatoes by measuring sugar‐dinitrosalicylate and amylose‐iodine color reaction, JAOAC, 57, 336
  10. Morell S.A., 1941, Rapid determination of reducing sugars, Ind. & Eng, 4, 249
  11. Palmer J.K., 1977, Application of HPLC to Characterization of Enzymes Acting on Polysaccharides
  12. Sweeney E.A., 1977, The Food That Stays: An Update on Nutrition, Diet, Sugar, and Caries
  13. U.S. Department of Agriculture, Agriculture Research Service
  14. U.S. Department of Agriculture, Agriculture Research Service
  15. U.S. Department of Agriculture, Agriculture Research Service, Composition of Foods
  16. Worthington Biochemicals, 1976, Instruction booklet for glucostat reagent set for enzymatic determination of glucose

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Metadata

Authors
HURST, W. J., MARTIN, R. A., & ZOUMAS, B. L.
Affiliations
Hershey (United States) (US)
ORCID
HURST, W. J.
Venue
Journal of Food Science
Publisher
Wiley
Published
1979-05
Volume
44
Issue
3
Pages
892-895
ISSN
  • 0022-1147 (ISSN-L)
  • 1750-3841
DOI
10.1111/j.1365-2621.1979.tb08529.x
OpenAlex
W2069551947
Cited by
66
References
10
Citations by year
2025: 2 · 2024: 2 · 2023: 1 · 2022: 1 · 2020: 1 · 2019: 2 · 2018: 1 · 2016: 1 · 2015: 3 · 2013: 2 · 2012: 3
FWCI
11.99
Type
journal article
Language
en
Open access
closed
Licence
onlinelibrary.wiley.com/termsAndConditions#vor (vor, 9978 d)
Locations
Journal of Food Science (publishedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
  • Physical Sciences › Chemistry › Analytical Chemistry › Analytical Chemistry and Chromatography
  • Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
Keywords
monosaccharides, glucose, fructose, sucrose, maltose, lactose, dietary carbohydrates, sugar extraction, HPLC method validation

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