Formation of Acrylamide and other Heat-Induced Compounds during Panela Production

Formation of Acrylamide and other Heat-Induced Compounds during Panela Production

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 othe...

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Bibliographic Details
Main Authors: Marta Mesias, Cristina Delgado-Andrade, Faver Gómez-Narváez, José Contreras-Calderón, Francisco J. Morales
Format: Article
Language:English
Published: MDPI AG 2020-04-01
Series:Foods
Subjects:
panela
processing
acrylamide
furanic compounds
antioxidants
non-enzymatic browning
Online Access:https://www.mdpi.com/2304-8158/9/4/531

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https://www.mdpi.com/2304-8158/9/4/531

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