Effect of Variations in the Concentration of Coconut Neera Syrup on Sugar Crystals Yield and Subsequent Physiochemical, Nutritional, and Thermal Property Changes-Reference-Cited by-同舟云学术

Effect of Variations in the Concentration of Coconut Neera Syrup on Sugar Crystals Yield and Subsequent Physiochemical, Nutritional, and Thermal Property Changes

Published:2024-05-02 Issue:3 Volume:26 Page:851-861
ISSN:0972-1525
Container-title:Sugar Tech
language:en
Short-container-title:Sugar Tech

Author:

Anbarasan R.^ORCID,Ramyaa R. B.^ORCID,Mahendran R.^ORCID

Funder

Ministry of Food Processing Industries

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s12355-024-01412-1.pdf

Reference22 articles.

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2. Beckett, S.T., M.G. Francesconi, P.M. Geary, G. Mackenzie, and A.P.E. Maulny. 2006. DSC study of sucrose melting. Carbohydrate Research 341 (15): 2591–2599. https://doi.org/10.1016/j.carres.2006.07.004.

3. Bhandari, B.R., and R.W. Hartel. 2002. Co-crystallization of sucrose at high concentration in the presence of glucose and fructose. Journal of Food Science 67 (5): 1797–1802. https://doi.org/10.1111/j.1365-2621.2002.tb08725.x.

4. Borse, B.B., L.J.M. Rao, K. Ramalakshmi, and B. Raghavan. 2007. Chemical composition of volatiles from coconut sap (neera) and effect of processing. Food Chemistry 101 (3): 877–880. https://doi.org/10.1016/j.foodchem.2006.02.026.

5. Chen, J., C. Nowakowski, D. Green, and R.W. Hartel. 2015. State behavior and crystal growth kinetics of sucrose and corn syrup mixtures. Journal of Food Engineering 161: 1–7. https://doi.org/10.1016/j.jfoodeng.2015.03.032.