Chemical characteristics and colorimetric properties of non-centrifugal cane sugar (“panela”) obtained via different processing technologies

Author:

Alarcón Angela L.,Palacios Laura M.,Osorio CoraliaORCID,César Narváez Paulo,Heredia Francisco J.,Orjuela AlvaroORCID,Hernanz DoloresORCID

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Thermal and Rheological Properties of Juices and Syrups during Non-centrifugal Sugar Cane (Jaggery) Production;Alarcón;Food and Bioproducts Processing,2020

2. AOAC (2016). AOAC 925.45-1925, Loss on drying (moisture) in sugars. In Latimer, G. W. (Ed.), Official methods of analysis of AOAC International. 20th Ed. Gaithersburg, MD, USA.

3. Physicochemical Characteristics nutritional properties and health benefits of sugarcane juice;Arif,2019

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

5. Spray drying of sugarcane concentrate: An appropriate technology for improving the competitiveness of the chain (In spanish);Cortes;Vitae,2012

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