Evaporation Temperature Alters Physicochemical Characteristics and Volatile Maillard Reaction Products of Non-Centrifugal Cane Sugar (NCS): Comparison of Polyethylene Membrane and Retronasal Aroma Simulator Techniques for the Extraction of Volatile Organic Compounds in NCS

Autor: Yonathan Asikin, Yuki Nakaza, Goki Maeda, Hirotaka Kaneda, Kensaku Takara, Koji Wada

Publikováno v: Applied Sciences, Vol 13, Iss 11, p 6402 (2023)

Non-centrifugal cane sugar (NCS) is produced from sugarcane syrup via thermal evaporation. This study aimed to assess the effects of different temperatures during the evaporation process on the physicochemical characteristics and Maillard reaction pr

Externí odkaz: https://doaj.org/article/cc348dd63b314ce4b937872039fdd0d3

Analysis and Comparison of Aroma Compounds of Brown Sugar in Guangdong, Guangxi and Yunnan Using GC-O-MS

Autor: Erbao Chen, Shuna Zhao, Huanlu Song, Yu Zhang, Wanyao Lu

Publikováno v: Molecules, Vol 27, Iss 18, p 5878 (2022)

Guangdong, Guangxi and Yunnan are the three provinces in China that yield the most brown sugar, a brown-red colored solid or powdered sugar product made from sugar cane. In the present study, the differences between odor compounds of brown sugar from

Externí odkaz: https://doaj.org/article/b2d3c60a52ad4a869605ea02cafffe97

Antioxidant and Neuroprotective Properties of Non-Centrifugal Cane Sugar and Other Sugarcane Derivatives in an In Vitro Induced Parkinson’s Model

Autor: Javier Cifuentes, Vivian A. Salazar, Mónica Cuellar, María Claudia Castellanos, Jader Rodríguez, Juan C. Cruz, Carolina Muñoz-Camargo

Publikováno v: Antioxidants, Vol 10, Iss 7, p 1040 (2021)

Non-centrifugal cane sugar (NCS) is a traditional sweetener in most sugarcane regions of the world. In Colombia, this product has a socio-economic importance due to the extensive cultivation area and the high consumption rate per capita. NCS traditio

Externí odkaz: https://doaj.org/article/d199f0c5454c4cad933b10e86d82aef9

Efecto de la tecnología en los cambios de composición en el proceso de fabricación de Panela

Autor: Kevin Nicolás Galvis, Luisa Daniela Hidrobo, María Cristina García, Oscar Andrés Mendieta Menjura, Martha Patricia Tarazona-Díaz

Publikováno v: Revista Facultad de Ingeniería, Iss 95, Pp 64-72 (2019)
Revista Facultad de Ingeniería Universidad de Antioquia, Issue: 95, Pages: 64-72, Published: JUN 2020
Redalyc

Non-centrifugal cane sugar (NCS) is a natural sweetener with beneficial health properties. This is traditionally produced in an oven which has had technological variations. Therefore, the present study focuses on determining the effect that NCS proce

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::c44fcb4038d0600d45dda96931100efd
https://revistas.udea.edu.co/index.php/ingenieria/article/view/334587

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