Search Results - "Juliana Lorenz Mandro"
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Color reduction of raw sugar syrup using hydrogen peroxide
Published in Brazilian Journal of Food Technology (2019)“…A commercial H2O2 solution (35%, v/v) was evaluated as a clarifying agent for raw, type VHP (very high polarization) sugar syrup, using an experimental design…”
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Redução de cor ICUMSA em soluções concentradas de açúcar bruto por processo oxidativo com peróxido de hidrogênio
Published in Brazilian Journal of Food Technology (2017)“…Resumo A clarificação/purificação do açúcar refinado a partir de açúcares brutos, como Very High Polarization (VHP), é realizada atualmente pelo uso de resinas…”
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Elucidation of Color Reduction Involving Precipitation of Non‐Sugars in Sugarcane (Saccharum sp.) Juice by Fourier‐Transform Ion Cyclotron Resonance Mass Spectrometry
Published in Journal of food processing and preservation (01-12-2015)“…This work aimed to evaluate the effect of hydrogen peroxide on the composition of sugarcane juice through mass spectrometry. The sugarcane juice was treated…”
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Elucidation of Color Reduction Involving Precipitation of Non-Sugars in Sugarcane ( S accharum sp.) Juice by Fourier-Transform Ion Cyclotron Resonance Mass Spectrometry: Color Reduction in Sugarcane Juice
Published in Journal of food processing and preservation (01-12-2015)Get full text
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