High pressure, temperature and time-dependent effects on enzymatic and microbial properties of fresh sugarcane juice
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DOI: 10.1007/s13197-017-2872-5
Abstract: Efficacy of variable high pressure, temperature and time on the browning causing enzymes and microbial activities, which are major spoilage factors during preservation of sugarcane juice, was studied. The juice was processed at 200–600 MPa pressure… read more here.
Keywords: high pressure; juice; sugarcane juice; time ... See more keywords
Effect of adsorbent and acidulants on enzymatic browning of sugarcane juice
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-018-3350-4
Abstract: Enzymatic browning is a major factor affecting the quality of sugarcane juice, mainly due to the activities of polyphenol oxidase (PPO) and peroxidase (POD). Effect of bentonite (0–1%, w/v) on the activities of these enzymes,… read more here.
Keywords: enzymatic browning; sugarcane juice; sugarcane; effect ... See more keywords
Determination of neonicotinoid insecticide residues in sugarcane juice using LCMSMS.
Sign Up to like & getrecommendations! Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.08.098
Abstract: A simple, sensitive and inexpensive LC-MS/MS method was developed and validated for for the simultaneous detection and quantification of (five) neonicotinoid insecticides in sugarcane juice. The juice samples were extracted with acetonitrile and subsequent cleanup… read more here.
Keywords: sugarcane juice; neonicotinoid insecticide; determination neonicotinoid; insecticide residues ... See more keywords
Modeling of permeate flux decline and permeation of sucrose during microfiltration of sugarcane juice using a hollow-fiber membrane module
Sign Up to like & getrecommendations! Published in 2018 at "Innovative Food Science and Emerging Technologies"
DOI: 10.1016/j.ifset.2018.07.012
Abstract: Abstract Microfiltration (MF) of centrifuged sugarcane juice was used as a pre-clarification step prior to further clarification. MF was performed with the objectives of achieving maximum flux, minimum retention of sucrose and maximum rejection of… read more here.
Keywords: sugarcane juice; permeate flux; microfiltration; juice ... See more keywords
Sugar and value-added products derived from retentate concentrate of sugarcane juice
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Cleaner Production"
DOI: 10.1016/j.jclepro.2020.123915
Abstract: Retentate is a by-product of the membrane clarification of sugarcane juice process and contains high sucrose concentration which is not recovered during sugar manufacturing. The lack of cost-effective treatment of retentate produced by membrane clarification… read more here.
Keywords: sugarcane juice; retentate concentrate; value; retentate ... See more keywords
Ceramic membrane filtration of factory sugarcane juice: Effect of pretreatment on permeate flux, juice quality and fouling
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2018.09.012
Abstract: The effect of pretreatment of sugarcane juice and juice composition on the performance of a ceramic membrane with pore size of 20 nm has been studied. Pretreatment options assessed included heating juice (60, 75 and 90 °C)… read more here.
Keywords: ceramic membrane; pretreatment; filtration; juice ... See more keywords
Influence of ohmic heating on commercial peroxidase and sugarcane juice peroxidase inactivation
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2020.110066
Abstract: Abstract Different fractions of sugarcane juice (liquid, solid and concentrated) were ohmically (75 °C and 7.8 V/cm for 25 min) treated to investigate the effect of different sample compounds on peroxidase inactivation. Moreover, commercial peroxidase solutions with and… read more here.
Keywords: inactivation; fraction; sugarcane juice; peroxidase ... See more keywords
New approach for direct analysis of opaque solutions with high content of suspended solids: Determination of calcium and phosphate in raw sugarcane juice.
Sign Up to like & getrecommendations! Published in 2021 at "Talanta"
DOI: 10.1016/j.talanta.2021.122095
Abstract: This paper presents a new analytical approach for element concentration determination in samples containing significant concentrations of dissolved and suspended interferences. The proposed system enables to segregate of the complex matrix, species of interest from… read more here.
Keywords: sugarcane juice; determination; determination calcium; raw sugarcane ... See more keywords
Coloration mechanisms of fresh sugarcane juice: Investigating the critical components and enzyme activity.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of food science"
DOI: 10.1111/1750-3841.16081
Abstract: The color of sugarcane juice has a great influence on the preferences of consumers. The contents of pigments, sugars, free amino acids, organic acids, phenolic compounds, enzyme activities, antioxidant activities, and color differences among juices… read more here.
Keywords: color; activity; coloration mechanisms; sugarcane juice ... See more keywords
Effect of ohmic heating on Polyphenol Oxidase (PPO) inactivation and color change in sugarcane juice
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Process Engineering"
DOI: 10.1111/jfpe.12485
Abstract: Sugarcane juice was analyzed for the effect of four different time-temperatures (60–90?C for 5–20 min) at three electric field strengths (EFS) (24, 32, and 48 V cm-1) on PPO activity in a lab scale ohmic… read more here.
Keywords: sugarcane juice; effect; ppo; ohmic heating ... See more keywords
Comparative Analyses of Three Sterilization Processes on Volatile Compounds in Sugarcane Juice
Sign Up to like & getrecommendations! Published in 2019 at "Transactions of the ASABE"
DOI: 10.13031/trans.13601
Abstract: Abstract. A better understanding of the changes in aroma during different treatments is beneficial for optimizing the processing parameters and sustaining the sensory quality of sugarcane juice. This study compared the aroma characteristics of sugarcane… read more here.
Keywords: sugarcane juice; treated juice; treatment; juice ... See more keywords