Palmyrah palm and its products (Neera, Jaggery and Candy)—A Review on chemistry and technology

Autor: Ashwini Upadhyaya, Sachin K. Sonawane

Publikováno v: Applied Food Research, Vol 3, Iss 1, Pp 100256- (2023)

The worldwide food sweetener market is projected to be valued at more than 100 billion dollars by the end of this decade, with the Asia-south Pacific region witnessing the highest market share growth. However, with increased awareness about the healt

Externí odkaz: https://doaj.org/article/eab50a636a45497c9dacb86fa7c5f87e

The Influence of Caramel Carbon Quantum Dots and Caramel on Platelet Aggregation, Protein Glycation and Lipid Peroxidation

Autor: Magdalena Kotańska, Konrad Wojtaszek, Monika Kubacka, Marek Bednarski, Noemi Nicosia, Marek Wojnicki

Publikováno v: Antioxidants, Vol 13, Iss 1, p 13 (2023)

Caramel, defined as a coloring agent and as an antioxidant, is used in several kinds of food products and is consumed by many people in different amounts. In our research we showed that the caramelization of sucrose under special conditions leads to

Externí odkaz: https://doaj.org/article/073db439cb5e4e44a56f18160cd91188

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Reduction of 5-Hydroxymethylfurfural and 1,2-Dicarbonyl Compounds by Saccharomyces cerevisiae in Model Systems and Beer

Autor: Michael Hellwig, Marie Börner, Thomas Henle

Publikováno v: Journal of Agricultural and Food Chemistry. 69:12807-12817

Glycation and caramelization reactions in malt lead to the formation of 1,2-dicarbonyl compounds, which come in contact with yeast during fermentation. In the present study, the metabolic fate of 5-hydroxymethylfurfural (HMF) and 1,2-dicarbonyl compo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3ac428b383ebc3e1241d7b6a77583285
https://doi.org/10.1021/acs.jafc.1c04760

Impact of charged ionic species (NaCl and KCl) on the generation of color and volatile aroma compounds during caramelization

Autor: Su XU, Yuze LIU, Xingyan MU, Haijiang CHEN, Guangcan TAO, Zhenchun SUN, Ni YANG, Fengwei MA, Ian D. FISK

Publikováno v: Food Science and Technology, Volume: 43, Article number: e97622, Published: 21 NOV 2022
Food Science and Technology v.43 2023
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

During the process of caramelization, volatile and non-volatile flavor and color are generated via the degradation of carbohydrates. This research investigated the effect of the types and concentrations of salts including NaCl and KCl on the generati

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bfb1d4167eeb8c659c652ef351df2b9e
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100421&lng=en&tlng=en