Brown Sugar
Mostrando 1-12 de 42 artigos, teses e dissertações.
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1. Consumer profile: blackberry processing with different types of sugars
Abstract Due to its high medicinal and nutritional values, blackberries have become increasingly interesting to producers and consumers. People are looking for healthier options to consume sugar with greater nutritional enrichment. However, replacement of the type of sugar is associated with significant changes in some parameters, finding suitable replacemen
Food Sci. Technol. Publicado em: 2021-09
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2. CONTRIBUTION OF ENZYMATIC METHOD FOR ANALYZING SUCROSE AND STARCH IN TRADITIONAL CHINESE LIME- AND EARTH-BASED MORTARS
Brown sugar and sticky rice were frequently used as organic additives in Chinese mortars. This study applied enzymatic spectrophotometric methods to identify sucrose and starch contents in traditional Chinese lime- and earth-based mortars. The focus was to understand and evaluate the qualitative detection capacity of enzymatic method in mortars, by first app
Quím. Nova. Publicado em: 20/07/2020
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3. The control of Maillard reaction in white grape molasses by the method of reducing reactant concentration
Abstract The aim of this study was to investigate the impact of removing sugar and/or amino groups by applying one ion exchange (Dowex 50Wx8) and two adsorbent (Activated Carbon and Amberlite XAD-16) resins to grape juice in the control of Maillard reaction. Grape juices, a control sample and separately applied with each resin, were concentrated up to 50, 60
Food Sci. Technol. Publicado em: 2020-06
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4. Changes in sugar contents and invertase activity during low temperature storage of various chipping potato cultivars
Abstract Storage of tubers is vital for uninterrupted supply to potato chips/fries industry. Cold storage is preferred to maintain tuber quality. However, prolonged storage at low temperature results in cold induced sweetening (CIS) leading to sugar accumulation and browning of chips. Slowing down the CIS is of economic importance for potato industry. Screen
Food Sci. Technol. Publicado em: 2020-06
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5. The control of Maillard reaction in white grape molasses by the method of reducing reactant concentration
Abstract The aim of this study was to investigate the impact of removing sugar and/or amino groups by applying one ion exchange (Dowex 50Wx8) and two adsorbent (Activated Carbon and Amberlite XAD-16) resins to grape juice in the control of Maillard reaction. Grape juices, a control sample and separately applied with each resin, were concentrated up to 50, 60
Food Sci. Technol. Publicado em: 13/12/2019
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6. Changes in sugar contents and invertase activity during low temperature storage of various chipping potato cultivars
Abstract Storage of tubers is vital for uninterrupted supply to potato chips/fries industry. Cold storage is preferred to maintain tuber quality. However, prolonged storage at low temperature results in cold induced sweetening (CIS) leading to sugar accumulation and browning of chips. Slowing down the CIS is of economic importance for potato industry. Screen
Food Sci. Technol. Publicado em: 28/10/2019
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7. Organic brown sugar and jaboticaba pulp influence on water kefir fermentation
RESUMO O kefir de água é considerado um alimento funcional com características probióticas. Pode ser melhorado com adição de açúcar mascavo orgânico e frutas nativas do Brasil, como a jabuticaba. Objetivou-se avaliar os efeitos do tipo de açúcar mascavo: orgânico e convencional e da presença ou ausência de polpa de jabuticaba na fermentação d
Ciênc. agrotec.. Publicado em: 09/09/2019
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8. Population Changes of Eubacteria, Sulfate-Reducing Bacteria and Methanogenic Archaea in an Anaerobic Reactor Processing Ethanol Distillery Vinasse
Abstract The microbiological characterization by molecular techniques (DGGE and quantitative PCR) of Archaea, Bacteria domain and sulfate-reducing bacteria (SRB) from a laboratory scale Up-flow Anaerobic Sludge Blanket (UASB) processing sugar cane vinasse was performed during the operational phase with increasing organic loads. The organic load removal effic
Braz. arch. biol. technol.. Publicado em: 13/06/2019
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9. Enzyme Detection and Metabolic Process Tracking of Ethanol Fermentation by a Natural Alginate Fermentation Strain
ABSTRACT Alginate is a major component of brown algae, but it cannot be utilized for ethanol fermentation by industrial microorganisms. A natural alginate degrading and ethanol producing strain was obtained in our previous research. However, the research on the ethanol metabolism process of the natural alginate fermentation strain is lacked. In this research
Braz. arch. biol. technol.. Publicado em: 14/11/2018
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10. Preservation of sweet red pepper paste quality: effect of packing material, ozone gas and protective agent use
Abstract Unlike conventional methods, sweet red pepper paste was produced by various techniques in assistance of various starter cultures. Products were stored at 37 °C for 60 days. Salinity, acidity, color change, invert sugar, brown pigment formation parameters were determined during storage period. Microbiological, statistical and sensory evaluation meth
Food Sci. Technol. Publicado em: 22/03/2018
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11. Influence of different types of sugars in physalis jellies
Abstract The objective of this study was to evaluate the influence of different types of sugar (white refined sugar, white crystal sugar, demerara sugar, brown sugar and coconut sugar) on the physicochemical characteristics, rheological properties and sensory acceptance of physalis (Physalis L) jelly. In addition, we evaluated the influence of the informatio
Food Sci. Technol. Publicado em: 23/02/2017
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12. RB975242 and RB975201 - Late maturation sugarcane varieties
Abstract The sugarcane varieties RB975201 and RB975242 were developed and released for harvest at the end of the season (late maturation) in the Central-South region of Brazil. In specific environments, these varieties were compared with commercial standards in sugar yield per area. They are resistant to major sugarcane diseases and present the Bru1 gene of
Crop Breed. Appl. Biotechnol.. Publicado em: 2016-12