Acrylamide and 5-Hydroxymethylfurfural in Synthetic Sugar Cane Syrup: Mitigation by Additives

The ability of additives to reduce the formation of acrylamide in simulated sugar cane syrups was investigated. Organic acids, B vitamins, and inorganic salts were added individually and in combination to simulated thickened cane juice, and the mixtures were heated at 120 °C for 30 min. Calcium chlo...

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Detalles Bibliográficos
Autores principales: Phaeon, Nuchnicha, Chapanya, Pisittinee, Pattamasuwan, Anutin, Issa-Issa, Hanán, Lipan, Leontina, Carbonell-Barrachina, Ángel Antonio, Sendra, Esther, Sriroth, Klanarong, Uan-on, Tanat, Nitayapat, Nuttakan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10096479/
https://www.ncbi.nlm.nih.gov/pubmed/37049974
http://dx.doi.org/10.3390/molecules28073212

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10096479/
https://www.ncbi.nlm.nih.gov/pubmed/37049974
http://dx.doi.org/10.3390/molecules28073212

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