Enzymatic Browning in Sugarcane: An Insight Into Color Formation in Sugarcane Juice Using Nuclear Magnetic Resonance and ESI-Mass Spectrometry-Reference-Cited by-同舟云学术

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Enzymatic Browning in Sugarcane: An Insight Into Color Formation in Sugarcane Juice Using Nuclear Magnetic Resonance and ESI-Mass Spectrometry

Published:2024-06-14 Issue: Volume: Page:
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Casarotti Gabriel Gianjope,Oliveira Bruna,Stanisić Danijela,Schwab Nicolas Vilczaki,Eberlin Marcos Nogueira,Tasić Ljubica,Lima Claudio

Funder

National Council for Scientific and Technological Development

São Paulo Research Foundation

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s11947-024-03459-0.pdf

Reference77 articles.

1. Abdolsattari, P., Rezazadeh-Bari, M., & Pirsa, S. (2022). Smart film based on polylactic acid, modified with polyaniline/ZnO/CuO: Investigation of physicochemical properties and its use of intelligent packaging of orange juice. Food and Bioprocess Technology, 15, 2803–2825. https://doi.org/10.1007/s11947-022-02911-3

2. Aguiar, C. L., Rocha, A. L. B., Jambassi, J. R., & Lima, R. B. (2015). Factors affecting color formation during storage of white crystal sugar. Focusing on Modern Food Industry, 4, 1–10. https://doi.org/10.14355/fmfi.2015.04.001

3. Aljawish, A., Chevalot, I., Jasniewski, J., Scher, J., & Muniglia, L. (2015). Enzymatic synthesis of chitosan derivatives and their potential applications. Journal of Molecular Catalysis B: Enzymatic, 112, 25–39. https://doi.org/10.1016/j.molcatb.2014.10.014

4. Ashtiani, S. H. M., Aghkhani, M. H., Feizy, J., & Martynenko, A. (2023). Effect of cold plasma pretreatment coupled with osmotic dehydration on drying kinetics and quality of mushroom (Agaricus Bisporus). Food and Bioprocess Technology. https://doi.org/10.1007/s11947-023-03096-z

5. Ayón-Reyna, L. E., Ayón-Reyna, L. G., López-López, M. E., López-Angulo, G., Pineda-Hidalgo, K. V., Zazueta-Niebla, J. A., & Vega-García, M. O. (2019). Changes in ascorbic acid and total phenolics contents associated with browning inhibition of pineapple slices. Food Science and Technology, 39(3). https://doi.org/10.1590/fst.21117

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