Formation of acrylamide and other heat-induced compounds during panela production
ABSTRACT: Non-centrifugal cane sugar (panela) is an unrefined sugar obtained through intense dehydration of sugarcane juice. Browning, antioxidant capacity (measured by ABTS (2,2’-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) assay and total phenolic content) and the formation of acrylamide and...
- Autores:
-
Gómez Narváez, Fáver Alexánder
Contreras Calderón, José del Carmen
Mesias, Marta
Delgado Andrade, Cristina
Morales, Francisco J.
- Tipo de recurso:
- Article of investigation
- Fecha de publicación:
- 2020
- Institución:
- Universidad de Antioquia
- Repositorio:
- Repositorio UdeA
- Idioma:
- eng
- OAI Identifier:
- oai:bibliotecadigital.udea.edu.co:10495/38213
- Acceso en línea:
- https://hdl.handle.net/10495/38213
- Palabra clave:
- Acrilamida
Acrylamide
Antioxidantes
Antioxidants
Reacción de Maillard
Maillard Reaction
Panela
furanic compounds
https://id.nlm.nih.gov/mesh/D020106
https://id.nlm.nih.gov/mesh/D000975
https://id.nlm.nih.gov/mesh/D015416
- Rights
- openAccess
- License
- https://creativecommons.org/licenses/by/4.0/