Degradations of aroma characteristics and changes of aroma related compounds, PPO activity, and antioxidant capacity in sugarcane juice during thermal process-Reference-Cited by-同舟云学术

Degradations of aroma characteristics and changes of aroma related compounds, PPO activity, and antioxidant capacity in sugarcane juice during thermal process

Published:2020-03-27 Issue:4 Volume:85 Page:1140-1150
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Wang Lu¹²^ORCID,Deng Weili³,Wang Peng³,Huang Wencheng²^ORCID,Wu Jiamin³,Zheng Tingyu⁴,Chen Jiebo¹²^ORCID

Affiliation:

1. National Engineering Research Center of SugarcaneFujian Agriculture and Forestry University Fuzhou 350002 China

2. College of Mechanical and Electronic EngineeringFujian Agriculture and Forestry University Fuzhou 350002 China

3. College of Life SciencesFujian Agriculture and Forestry University Fuzhou 350002 China

4. College of Food SciencesFujian Agriculture and Forestry University Fuzhou 350002 China

Funder

Fujian Provincial Department of Science and Technology

Department of Education, Fujian Province

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15108

Reference50 articles.

1. Effect of UV–Vis processing on enzymatic activity and the physicochemical properties of peach juices from different varieties

2. Volatility and thermodynamic stability of vanillin

3. Model reactions on roast aroma formation. 1. Reaction of serine and threonine with sucrose under the conditions on coffee roasting and identification of new coffee aroma compounds

4. Effect of Reducing Sugars on Non-enzymic Browning During Thermo-Evaporation of Sugarcane Juice for Making Jaggery

5. HS-GC–MS volatile compounds recovered in freshly pressed ‘Wonderful’ cultivar and commercial pomegranate juices

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