Non-centrifugal sugar (NCS) is the scientific term the Food and Agriculture Organization
(FAO) uses to define a solid product, produced by sugarcane juice evaporation, which is …

Active principles in plant-based foods, especially staple fruits, such as bananas and
plantains, possess inter-related anti-inflammatory, anti-apoptotic, antioxidative, and …

The lack of research on the rich sucrose in tiger nut meal has been a major obstruction to the
comprehensive utilization of tiger nut (Cyperus esculentus L.). In this study, for the first time …

The unique lignocellulosic and solvent-extractive chemical constituents of most natural
fibers are rich in natural polymers and bioactive molecules that can be exploited for …

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 …

The aim of the study was to evaluate commercial sugarcane products from southern Brazil,
including refined, crystal, demerara, brown sugars, rapadura and molasses. The …

Parkinson's disease (PD) is the second most common neurodegenerative disorder after
Alzheimer's disease. Therefore, development of novel technologies and strategies to treat …

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 …

Non-centrifugal cane sugar (NCS) is characterized by its content of carbohydrates, phenolic
compounds, antioxidants, and minerals responsible for its functional properties. A few of …

In this study, biosensors based on two types of screen-printed carbon and Prussian blue-
carbon electrodes, respectively, modified with peroxidase extracted from horseradish root for …