Concepedia

Effects of different drying–solidification processes on physical properties, volatile fraction, and antioxidant activity of non-centrifugal cane brown sugar

Yonathan Asikin, Naoto Hirose, Hajime Tamaki, Satoru Ito, Hirosuke Oku, Kōji Wada

LWT · 2015 · 84 citations · 20 references

DOI

Concepts

References

20

Solvent assisted flavour evaporation - a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices

Wolfgang Engel, Wolfgang Bahr, Peter Schieberle · European Food Research and Technology · 1999 · 964 citations

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Phenolic compounds and antioxidant activity of seed and skin extracts of red grape (Vitis vinifera and Vitis labrusca) pomace from Brazilian winemaking

Ismael Ivan Rockenbach, Luciano Valdemiro Gonzaga, Viviane Maria Rizelio et al. · Food Research International · 2011 · 333 citations

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Effect of Roasting on Phenolic Content and Antioxidant Activities of Whole Cashew Nuts, Kernels, and Testa

Neel Chandrasekara, Fereidoon Shahidi · Journal of Agricultural and Food Chemistry · 2011 · 256 citations

Assessment of Antioxidant Activity of Cane Brown Sugars by ABTS and DPPH Radical Scavenging Assays:  Determination of Their Polyphenolic and Volatile Constituents

Bertrand Payet, Alain Shum Cheong Sing, Jacqueline Smadja · Journal of Agricultural and Food Chemistry · 2005 · 230 citations

Water activity and the preservation of plant foods

Enrico Maltini, D. Torreggiani, Elena Venir et al. · Food Chemistry · 2003 · 203 citations

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