Influence of Caramel and Molasses Addition on Acrylamide and 5-Hydroxylmethylfurfural Formation and Sensory Characteristics of Non-Centrifugal Cane Sugar during Manufacturing.
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DOI: 10.1002/jsfa.10492
Abstract: BACKGROUND The aims of this study are to (i) evaluate the effects of color enhancers, caramel (C) and molasses (M), on acrylamide and 5-hydroxylmethylfurfural (HMF) formation in non-centrifugal cane sugar (NCS), and to (ii) perform… read more here.
Keywords: acrylamide hydroxylmethylfurfural; addition; non centrifugal; cane sugar ... See more keywords