Physicochemical Characterization and Antioxidant Activity of Refined and Unrefined Sugarcane Products from Southern Brazil

Author:

Sampaio Maicon Renato Ferreira,Machado Mariana Caminha,Lisboa Meibel Teixeira,Vieira Mariana Antunes,Zimmer Tailise Beatriz Roll,Otero Deborah MurowanieckiORCID,Zambiazi Rui Carlos

Funder

CAPES

CNPQ

FAPERGS

Publisher

Springer Science and Business Media LLC

Subject

Agronomy and Crop Science

Reference38 articles.

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2. Asikin, Yonathan, Wakana Takahara, Makoto Takahashi, Naoto Hirose, Satoru Ito, and Koji Wada. 2017. Compositional and electronic discrimination analyses of taste and aroma profiles of non-centrifugal cane brown sugars. Food Analytical Methods 10: 1844–1856. https://doi.org/10.1007/s12161-016-0746-5.

3. Generoso, Wesley Cardoso, Maria Teresa Mendes Ribeiro Borges, Sandra Regina Ceccato-Antonini, Augusto Filip Marino, Marcus Vinicius Merfa e Silva, Renata Tieko Nassu, and Marta Regina Verruma-Bernardi. 2009. Avaliação microbiológica e físico-química de açúcares mascavo comerciais . Revista do Instituto Adolfo Lutz (Impresso) . scielossp.

4. Azlan, Azrina, Hock Eng Khoo, Azliana Abu Bakar. Sajak, Noor Atiqah Aizan Abdul. Kadir, Barakatun Nisak Mohd. Yusof, Zhafarina Mahmood, and Sharmin Sultana. 2020. Antioxidant activity, nutritional and physicochemical characteristics, and toxicity of minimally refined brown sugar and other sugars. Food Science and Nutrition 8: 5048–5062. https://doi.org/10.1002/fsn3.1803.

5. Barrera, Cristina, Noelia Betoret, and Lucía Seguí. 2020. Phenolic profile of cane sugar derivatives exhibiting antioxidant and antibacterial properties. Sugar Tech 22: 798–811. https://doi.org/10.1007/s12355-020-00817-y.

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