Effect of Maillard reaction browning factors on color of membrane clarification non-centrifugal cane sugar during storage
Author:
Affiliation:
1. Guangxi University, China
2. Guangxi University, China; Guangxi University, China; Ministry of Education, China
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612022000101204&tlng=en
Reference36 articles.
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3. Antioxidant activity of sugarcane molasses against 2,2′-azobis(2- amidinopropane) dihydrochloride-induced peroxyl radicals;Asikin Y.;Food Chemistry,2013
4. Acrylamide and 5-hydroxymethylfurfural (HMF): a review on metabolism, toxicity, occurrence in food and mitigation strategies;Capuano E.;Lebensmittel-Wissenschaft + Technologie,2011
5. Effect of storage conditions on keeping qualities of jaggery;Chand K.;Sugar Tech,2011
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