Results 211 to 220 of about 88,011 (255)
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Enzymatic saccharification of brown seaweed for production of fermentable sugars
Bioresource Technology, 2016This study shows that high drying temperatures negatively affect the enzymatic saccharification yield of the brown seaweed Saccharina latissima. The optimal drying temperature of the seaweed in terms of enzymatic sugar release was found to be 30°C. The enzymatic saccharification process was optimized by investigating factors such as kinetics of sugar ...
Sandeep, Sharma, Svein Jarle, Horn
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Inhibition of hamster caries by substances in brown sugar
Archives of Oral Biology, 1966Abstract Experiments with hamsters showed that there are caries-inhibitory substances in brown sugar, in the solid crystallized form as well as in treacle. The cariostatic effect was also apparent when the brown sugar was baked into bread. A synergistic effect was exerted by added phosphate.
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Maillard Browning of Common Amino Acids and Sugars
Journal of Food Science, 1984ABSTRACT Common amino acids and amide derivatives have been ranked according to the intensity of Maillard browning formed when heated in an autoclave at 121°C for 10 min, under identical conditions, with each of the sugars D‐ribose, D‐glucose, D‐fructose, α‐lactose and sucrose.
S. H. ASHOOR, J. B. ZENT
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Evaluation of the quality of brown sugars
2019São necessários estudos que definam um padrão de qualidade de um determinado produto. Nesse sentido, as avaliações ligadas aos variados aspectos dos alimentos, sejam eles de indicações nutricionais, físico-químicos ou sensoriais, apresentam-se como importantes ferramentas na definição da qualidade do produto.
Silva, Rodrigo F. da +9 more
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Key aroma-active compounds in brown sugar and their influence on sweetness
Food Chemistry, 2021Caifeng Xie, De-Wei Chen
exaly
Quality control during refining sugar from sugar beet and raw brown sugar from sugar cane
2010Production and consumption of sugar is increasingly growing and today it totals around 150 million tons per year. Sugar on the market is mostly produced from sugar beet and sugar cane. Quality control during sugar production is crucial, since it enables production of high quality sugar. The aim of this research was to conduct analyses of raw materials,
Ačkar, Đurđica +3 more
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