The effect of sugar type and baking condition on formation of acrylamide in industrial rotary moulded biscuit
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Measurement and Characterization"
DOI: 10.1007/s11694-020-00470-9
Abstract: The purpose of current study is to monitor the Acrylamide (AA) contents in biscuits produced on the industrial scale. Effect of sugar types, inverted sugar syrup and sucrose, and baking conditions including time and temperature… read more here.
Keywords: effect sugar; biscuit; formation; inverted sugar ... See more keywords
Detection of honey adulterated with agave, corn, inverted sugar, maple and rice syrups using FTIR analysis
Sign Up to like & getrecommendations! Published in 2021 at "Food Control"
DOI: 10.1016/j.foodcont.2021.108266
Abstract: Abstract In this study the possibility to discriminate authentic honeys from adulterated honeys based on the FTIR spectra was investigated. Three types of authentic honeys (tilia, sunflower and acacia) were adulterated with agave, corn, inverted… read more here.
Keywords: sugar maple; authentic honeys; corn inverted; adulterated agave ... See more keywords