Changes in the physicochemical characteristics, including flavour components and Maillard reaction products, of non-centrifugal cane brown sugar during storage-Reference-Cited by-同舟云学术

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

Published:2014-04 Issue: Volume:149 Page:170-177
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Asikin Yonathan,Kamiya Asahiro,Mizu Masami,Takara Kensaku,Tamaki Hajime,Wada Koji

Funder

Japan Society for the Promotion of Science

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

1. Determination of long-chain alcohol and aldehyde contents in the non-centrifuged cane sugar Kokuto;Asikin;Food Science and Technology Research,2008

2. Antioxidant and anti-inflammatory activities of Maillard reaction products isolated from sugar–amino acid model systems;Chen;Journal of Agricultural and Food Chemistry,2011

3. 1,2-Dicarbonyl compounds in commonly consumed foods;Degen;Journal of Agricultural and Food Chemistry,2012

4. Acetic acid, a major volatile constituent of brown sugar: Its origin and measurement;Godshall;Journal of Agricultural and Food Chemistry,1984

5. 3-Deoxygalactosone, a “new” 1,2-dicarbonyl compound in milk products;Hellwig;Journal of Agricultural and Food Chemistry,2010

Cited by 80 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. Digital image processing combined with machine learning: A new strategy for brown sugar classification;Microchemical Journal;2024-01

2. A novel non-centrifugal sugar prepared from tiger nut (Cyperus esculentus L.) meal: Preparation methods and comparison with sugarcane;Food Research International;2023-12

3. Influência dos sistemas de cultivo convencional e orgânico na qualidade de açúcares mascavo;Semina: Ciências Agrárias;2023-06-22

4. Identification of differential volatile and non-volatile compounds in coffee leaves prepared from different tea processing steps using HS-SPME/GC–MS and HPLC-Orbitrap-MS/MS and investigation of the binding mechanism of key phytochemicals with olfactory and taste receptors using molecular docking;Food Research International;2023-06

5. Formation of aroma characteristics driven by volatile components during long-term storage of An tea;Food Chemistry;2023-06