Formation of Acrylamide and other Heat-Induced Compounds during Panela Production

Non-centrifugal cane sugar (panela) is an unrefined sugar obtained through intense dehydration of sugarcane juice. Browning, antioxidant capacity (measured by ABTS (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) assay and total phenolic content) and the formation of acrylamide and other hea...

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Autors principals:	Marta Mesias, Cristina Delgado-Andrade, Faver Gómez-Narváez, José Contreras-Calderón, Francisco J. Morales
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2020-04-01
Col·lecció:	Foods
Matèries:	panela processing acrylamide furanic compounds antioxidants non-enzymatic browning
Accés en línia:	https://www.mdpi.com/2304-8158/9/4/531
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