Coloration mechanisms of fresh sugarcane juice: Investigating the critical components and enzyme activity-Reference-Cited by-同舟云学术

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Coloration mechanisms of fresh sugarcane juice: Investigating the critical components and enzyme activity

Published:2022-03-08 Issue:4 Volume:87 Page:1552-1562
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Wang Lu¹²,Wu Jiamin³,Huang Huimei⁴,Huang Wencheng²,Wang Peng³,Chen Jiebo¹^ORCID

Affiliation:

1. National Engineering Research Center of Sugarcane Fujian Agriculture and Forestry University Fuzhou China

2. College of Mechanical and Electronic Engineering Fujian Agriculture and Forestry University Fuzhou China

3. College of Life Sciences Fujian Agriculture and Forestry University Fuzhou China

4. College of Food Sciences Fujian Agriculture and Forestry University Fuzhou China

Funder

Fujian Provincial Department of Science and Technology

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16081

Reference38 articles.

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

2. Effects of gamma irradiation on physicochemical properties, antioxidant and microbial activities of sour cherry juice

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

4. Carotenoids and colour diversity of traditional and emerging Tunisian orange cultivars ( Citrus sinensis (L.) Osbeck)

5. Effect of ohmic heating parameters on peroxidase inactivation, phenolic compounds degradation and color changes of sugarcane juice

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1. Characterization and assessment of free amino acids in different varieties of sugarcane;Industrial Crops and Products;2024-06

2. Role of catechin on furfural inhibition in sugarcane juice during thermal treatment: Adducts and mechanism;Food Control;2024-06

3. Autoclave-Assisted Steam Blanching of Sugarcane Bites: Effect on Enzymatic Activity, Color Values, Phytochemical Profile, and Organoleptic Quality;Sugar Tech;2024-03-04

4. Plant-based hydrocolloids for efficient clarification of cane juices: rheological analysis and solidification studies;Food & Function;2024

5. Study on the non‐enzymatic browning of lotus rhizome juice during sterilization mediated by 1,2‐dicarboxyl and heterocyclic compounds;Journal of the Science of Food and Agriculture;2023-09-22

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