Influence of Different Types of Sugar: “Batum” Raspberry Jelly and Juice Processing in Subtropical Regions-Reference-Cited by-同舟云学术

Influence of Different Types of Sugar: “Batum” Raspberry Jelly and Juice Processing in Subtropical Regions

Published:2023-04-19 Issue: Volume: Page:1-14
ISSN:1542-8052
Container-title:Journal of Culinary Science & Technology
language:en
Short-container-title:Journal of Culinary Science & Technology

Author:

Curi Paula Nogueira¹,Vasconcelos Schiassi Maria Cecília Evangelista²,Silva Alexandre Dias da¹,Pio Rafael¹,Pimenta Pereira Patrícia Aparecida³^ORCID,de Melo Rossi Maíra Ferreira⁴,de Souza Vanessa Rios²

Affiliation:

1. Department of Agriculture, Federal University of Lavras (UFLA), Lavras, Minas Gerais, Brazil

2. Department of Food Science, Federal University of Lavras (UFLA), Lavras, Minas Gerais, Brazil

3. School of Nutrition, Federal University of Ouro Preto (UFOP), Ouro Preto, Minas Gerais, Brazil

4. Department of Botany, Federal University of Lavras (UFLA), Lavras, Minas Gerais, Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Fundação de Amparo à Pesquisa do Estado de Minas Gerais

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/15428052.2023.2203090

Reference45 articles.

1. Köppen's climate classification map for Brazil

2. Determination of Long-chain Alcohol and Aldehyde Contents in the Non-Centrifuged Cane Sugar Kokuto

3. Changes in the physicochemical characteristics, including flavour components and Maillard reaction products, of non-centrifugal cane brown sugar during storage

4. Antioxidant activity, nutritional and physicochemical characteristics, and toxicity of minimally refined brown sugar and other sugars

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