Physicochemical and sensory (aroma and colour) characterisation of a non-centrifugal cane sugar (“ panela ”) beverage

Author:

García Juliana María,Narváez Paulo César,Heredia Francisco José,Orjuela Álvaro,Osorio Coralia

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference21 articles.

1. Effects of different drying-solidification processes on physical properties, volatile fraction, and antioxidant activity of non-centrifugal cane brown sugar;Asikin;LWT-Food Science and Technology,2016

2. Changes in the physicochemical characteristics, including flavour components and Maillard reaction products, of non-centrifugal cane brown sugar during storage;Asikin;Food Chemistry,2014

3. Phenolic composition and antioxidant activity of culms and sugarcane (Saccharum officinarum L.) products;Duarte-Almeida;Food Chemistry,2011

4. FAO, Food and Agriculture Organization of the United Nations (1994). Definition and classification of commodities. 3. Sugar crops and sweeteners and derived products. Retrieved from .

5. Food flavours, biology and chemistry;Fisher,1997

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