Effects of polyphenols on crystallization of amorphous sucrose lyophiles.

The crystallization of amorphous sucrose in food products can greatly affect the quality of foods. This study investigated the effects of polyphenols on the crystallization of amorphous sucrose lyophiles. Monoglycosylated, polyglycosylated, and aglycones with differing polyphenol backbones were studied, in addition to bulk food ingredients containing a high concentration of polyphenols.

Thermochemistry and kinetics of graphite oxide exothermic decomposition for safety in large-scale storage and processing.

The success of graphene technologies will require the development of safe and cost-effective nano-manufacturing methods. Special safety issues arise for manufacturing routes based on graphite oxide (GO) as an intermediate due to its energetic behavior. This article presents a detailed thermochemical and kinetic study of GO exothermic decomposition designed to identify the conditions and material compositions that avoid explosive events during storage and processing at large scale.