Effect of adsorbent and acidulants on enzymatic browning of sugarcane juice-Reference-Cited by-同舟云学术

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Effect of adsorbent and acidulants on enzymatic browning of sugarcane juice

Published:2018-07-31 Issue:10 Volume:55 Page:4356-4362
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Hithamani Gavirangappa,Medappa Harshini,Chakkaravarthi Arugakeerthy,Ramalakshmi Kulathooran,Raghavarao Karumanchi Srisaila Mallikarjuna Sr

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/article/10.1007/s13197-018-3350-4/fulltext.html

Reference24 articles.

1. Benitez EI, Lozano JE (2007) Effect of gelatin on apple juice turbidity. Lat Am Appl Res 37:261–366

2. Bucheli CS, Robinson SP (1994) Contribution of enzymatic browning to color in sugarcane juice. J Agric Food Chem 42(2):257–261

3. Burdurlu HS, Koca N, Karadeniz F (2006) Degradation of vitamin C in citrus juice concentrates during storage. J Food Eng 74(2):211–216

4. Burnette FS (1977) Peroxidase and its relationship to food flavour and quality: a review. J Food Sci 42:1–6

5. Dogan S, Turan P, Dogan M, Arslan O, Alkan M (2007) Variations of peroxidase activity among Salvia species. J Food Eng 79:375–382

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2. Kiwi (Actinidia deliciosa) juice as a natural inhibitor of the enzymatic activity of sugarcane juice, insights from experimental assessment and molecular docking analysis;Food Chemistry;2024-11

3. Advances in Browning Chemistry Markers, Detections, and Coping Strategies to Preserve the Quality of Traditional Chinese Pickles;Food Reviews International;2024-08-18

4. New Strategy for Browning Prevention in Apple Pomace Processing and Toxicity Tested in a Rodent Model;ACS Omega;2024-07-11

5. Autoclave-Assisted Steam Blanching of Sugarcane Bites: Effect on Enzymatic Activity, Color Values, Phytochemical Profile, and Organoleptic Quality;Sugar Tech;2024-03-04

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