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Effects of calcium citrate, chitosan and chitooligosaccharide addition on acrylamide and 5-hydroxymethylfurfural formation in dark brown sugar
Calcium citrate, chitosan, and chitooligosaccharide were added to sugarcane juice to investigate their effect on color, pH, antioxidant activity, reducing sugar, acrylamide and HMF mitigation in dark brown sugar production. Results showed that the content of 52–67% acrylamide in the dark brown sugar...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7171017/ https://ncbi.nlm.nih.gov/pubmed/32327774 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-04196-5 |
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