We studied the use of a novel polysaccharide obtained from mutamba (Guazuma ulmifolia
Lam.) seeds as an emulsifying agent. Orange peel oil-in-water emulsions stabilized by …

Non-centrifugal cane sugar (NCS) samples obtained by traditional moulding and
granulation, and also via a novel spray-drying powdering process without additives, were …

Crystallization of sucrose in sugar confectioneries is either restricted or proliferated, to
achieve desired texture and mouthfeel. Non-centrifugal sugars (NCS) is one such similar …

Food science innovation depends on consumers' needs and is currently seeking functional
food with health effects. Non-centrifugal cane sugar (NCS) is known for its potential health …

A total of 84 volatile aroma components were determined in the 9 samples of sugarcane to
non-centrifugal sugar (NCS), including 15 alcohols, 12 aldehydes, 10 ketones, 17 carboxylic …

Wastewater is one of the most common by-products of almost every industrial process.
Treatment of wastewater alone, before disposal, necessitates an excess of energy …

Brown sugar contains large amount of taste-active compounds. However, the effect of lime
water and temperature on brown sugar processing has not been systematically studied …

Non-centrifugal cane sugar (NCS) is a concentrated product obtained from the evaporation
of sugarcane juice in production modules (PM). The design of PM has been done …

Sugar-rich foods are the complex mixtures of different carbohydrates in amorphous and
crystalline forms. They are mostly not in equilibrium, and transition from amorphous form to …

The coloring of foods is one of the main attributes of importance for consumers and it can be
decisive for a consumer to accept or reject the product. Models that explore brown sugar …