The composition and flavor change mechanism of membrane-filtered sugarcane syrup during the acid hydrolysis process based on 1H NMR and GC

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The composition and flavor change mechanism of membrane-filtered sugarcane syrup during the acid hydrolysis process based on 1H NMR and GC–IMS

Published:2024-09 Issue: Volume:133 Page:106430
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Liao Mingyang,Pang Fengping,Wang Zhaoyang,Wang Yanjing,Huang Zhi,Deng Ligao,Li Jianbin

Funder

Natural Science Foundation of Guangxi Zhuang Autonomous Region

Publisher

Elsevier BV

Reference50 articles.

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2. Evaluation of thermal and non-thermal processing effect on non-prebiotic and prebiotic acerola juices using 1H qNMR and GC–MS coupled to chemometrics;Alves Filho;Food Chem.,2018

3. Effect of pH, temperature, and moisture on the formation of volatile compounds in glycine/glucose model systems;Ames;J. Agric. Food Chem.,2001

4. The quantification of free Amadori compounds and amino acids allows to model the bound Maillard reaction products formation in soybean products;Antonio Dario Troise;Food Chem.,2018

5. Ion mobility spectrometry a versatile analytical tool for metabolomics applications in food science;Arce;Curr. Metab.,2015

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