Precipitation of nonsugars as a model of color reduction in sugarcane juice ( Saccharum spp.) submitted to the hydrogen peroxide clarification of the crystal sugar process-Reference-Cited by-同舟云学术

Precipitation of nonsugars as a model of color reduction in sugarcane juice ( Saccharum spp.) submitted to the hydrogen peroxide clarification of the crystal sugar process

Published:2019-08-05 Issue:10 Volume:43 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Magri Nathália Torres Corrêa¹^ORCID,Sartori Juliana Aparecida de Souza¹^ORCID,Jara José Luiz Paz²,Eberlin Marcos Nogueira²³,Aguiar Claudio Lima¹^ORCID

Affiliation:

1. Hugot Sugar Technology Laboratory, Luiz de Queiroz College of Agriculture University of São Paulo Piracicaba Brazil

2. Thomson Mass Spectrometry Laboratory, Institute of Chemistry University of Campinas Campinas Brazil

3. School of Engineering Mackenzie Presbyterian University São Paulo São Paulo Brazil

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14137

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2. Integrative approach using GC‐MS and easy ambient sonic-spray ionization mass spectrometry (EASI‐MS) for comprehensive lipid characterization of Buriti (Mauritia flexuosa) oil;Bataglion G. A.;Journal of the Brazilian Chemical Society,2015

3. Continuous precipitation of uranium with hydrogen peroxide

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