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Physicochemical and antioxidant properties of non-refined sugarcane alternatives to white sugar

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Physicochemical and antioxidant properties of non-refined sugarcane alternatives to white sugar

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Seguí Gil, L.; Calabuig Jiménez, L.; Betoret Valls, N.; Fito Maupoey, P. (2015). Physicochemical and antioxidant properties of non-refined sugarcane alternatives to white sugar. International Journal of Food Science and Technology. 50(12):2579-2588. https://doi.org/10.1111/ijfs.12926

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Título: Physicochemical and antioxidant properties of non-refined sugarcane alternatives to white sugar
Autor: Seguí Gil, Lucía Calabuig Jiménez, Laura Betoret Valls, Noelia Fito Maupoey, Pedro
Entidad UPV: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Fecha difusión:
Resumen:
[EN] Antioxidant properties of commercial sugarcane-derived products were analysed to study their suitability for being used as functional ingredients. Cane honey, several jaggeries and several brown sugars were selected ...[+]
Palabras clave: Antioxidants , Flavonoids , Jaggery , Phenols , Sugarcane , Sugars
Derechos de uso: Reserva de todos los derechos
Fuente:
International Journal of Food Science and Technology. (issn: 0950-5423 ) (eissn: 1365-2621 )
DOI: 10.1111/ijfs.12926
Editorial:
Wiley
Versión del editor: https://dx.doi.org/10.1111/ijfs.12926
Código del Proyecto:
info:eu-repo/grantAgreement/UPV//PAID-2010-2420/
info:eu-repo/grantAgreement/GVA//GV%2F2013%2F047/
Agradecimientos:
The authors would like to acknowledge the Universitat Politecnica de Valencia (Project PAID2010-2420) and Generalitat Valenciana Government (GV/2013/047) for financial support.
Tipo: Artículo

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