Membrane filtration without adding lime water combined with vacuum heating enhances green odor in brown sugar processing-Reference-Cited by-同舟云学术

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Membrane filtration without adding lime water combined with vacuum heating enhances green odor in brown sugar processing

Published:2023-06 Issue: Volume:182 Page:114834
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Liu Jie,Wan Peng,Xie Caifeng,Chen De-Wei^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference19 articles.

1. Compositions, taste characteristics, volatile profiles, and antioxidant activities of sweet sorghum (Sorghum bicolor L.) and sugarcane (Saccharum officinarum L.) syrups;Asikin;Journal of Food Measurement and Characterization,2018

2. Fenaroli's handbook of flavor ingredients;Burdock,2005

3. Analysis of aroma components from sugarcane to non-centrifugal cane sugar using GC-O-MS;Chen;RSC Advances,2020

4. formation of volatile and aroma compounds during the dehydration of membrane-clarified sugarcane juice to non-centrifugal sugar;Ge;Foods,2021

5. Use of egg yolk phospholipids to boost the generation of the key odorants as well as maintain a lower level of acrylamide for vacuum fried French fries;Guo;Food Control,2021

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The composition and flavor change mechanism of membrane-filtered sugarcane syrup during the acid hydrolysis process based on 1H NMR and GC–IMS;Journal of Food Composition and Analysis;2024-09

2. Brown sugar aroma: Key aroma-active compounds, formation mechanisms and influencing factors during processing;Journal of Food Composition and Analysis;2024-04

3. Use of NMR, FTIR and GC–MS to monitor the oxidation products of phospholipids in bighead carp head during cooking process;Journal of Food Composition and Analysis;2024-03

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