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Effect of blanching treatment on antioxidant activity and color values of sugarcane juice

https://doi.org/10.1016/j.matpr.2021.03.706
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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

inferredcites →https://doi.org/10.1007/s13197-018-3350-4openalex-snapshot
Effect of adsorbent and acidulants on enzymatic browning of sugarcane juice
inferredcites →https://doi.org/10.1016/j.foodchem.2008.03.003openalex-snapshot
Effect of gamma irradiation on the extraction yield, total phenolic content and free radical-scavenging activity of Nigella staiva seed
inferredcites →https://doi.org/10.1016/j.foodres.2003.07.002openalex-snapshot
Effect of fruit blanching on phenolics and radical scavenging activity of highbush blueberry juice
inferredcites →https://doi.org/10.1016/j.rser.2018.07.053openalex-snapshot
Upgradation of jaggery production and preservation technologies
inferredcites →https://doi.org/10.1016/s1466-8564(00)00033-3openalex-snapshot
Evaluation of browning effect on avocado purée preserved by combined methods
inferredcites →https://doi.org/10.1021/jf00038a006openalex-snapshot
Contribution of Enzymic Browning to Color in Sugarcane Juice
inferredcites →https://doi.org/10.1081/jfp-120015603openalex-snapshot
STUDIES ON PRESERVATION OF SUGARCANE JUICE

What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

inferred← citeshttps://doi.org/10.2139/ssrn.4631315openalex-extracted
Improvement of Brazilin Stability and Antioxidant Activity of Sappan Wood (Caesalpinia Sappan L.) Herbal Drinks by Blanching and Drying
inferred← citeshttps://doi.org/10.1002/fbe2.70019openalex-snapshot
Thermal and Thermosonication Blanching of Sugarcane Billets: Enzyme Kinetics and Quality Assessment
inferred← citeshttps://doi.org/10.1016/j.fbio.2023.103083openalex-snapshot
Characterization of volatile components of microwave dried perilla leaves using GC–MS and E-nose
inferred← citeshttps://doi.org/10.1016/j.heliyon.2023.e17819openalex-snapshot
Characterization of the antioxidant activity, carotenoid profile by HPLC-MS of exotic colombian fruits (goldenberry and purple passion fruit) and optimization of antioxidant activity of this fruit blend
inferred← citeshttps://doi.org/10.1080/1028415x.2026.2627249openalex-snapshot
Anxiolytic-like effects using adult zebrafish, bioaccessibility and phenolic profile of matcha and sugarcane beverages
inferred← citeshttps://doi.org/10.1080/10408398.2025.2500674openalex-snapshot
Developing organosulfur compounds in Allium as the next-generation flavor and bioactive ingredients for food and medicine
inferred← citeshttps://doi.org/10.1088/1755-1315/1097/1/012038openalex-snapshot
The processing methods and total phenol content of some of West Sumatra’s traditional beverages
inferred← citeshttps://doi.org/10.1111/ijfs.16205openalex-snapshot
Sugarcane blanching at specific temperature and time combination preserves juice physio‐biochemical, microbial and sensory attributes
inferred← citeshttps://doi.org/10.15316/selcukjafsci.1932025openalex-snapshot
Effects of Acidification and Blanching Pretreatments on Nutraceutical Properties, and Consumer Acceptability of Cherry Laurel (Prunus laurocerasus L.) Nectar-type Beverages
inferred← citeshttps://doi.org/10.18517/ijaseit.14.2.19358openalex-snapshot
Lipid Quality Assessment of Virgin Coconut Oil Produced with Different Blanching Methods
inferred← citeshttps://doi.org/10.24275/rmiq/alim238openalex-snapshot
Application of sugarcane bagasse as potentially functional ingredient in cookies formulation: A study on physicochemical, sensory, and texture profile properties
inferred← citeshttps://doi.org/10.32732/jfet.2023.12.2.35openalex-snapshot
Approaches and Technologies for Preservation of Sugarcane juice: A Review
inferred← citeshttps://doi.org/10.3389/fsufs.2025.1628211openalex-snapshot
Quality and safety of fresh sugarcane juice sold by street vendors: a growing public health concern
inferred← citeshttps://doi.org/10.3390/foods13244001openalex-snapshot
Advances in the Application of Infrared in Food Processing for Improved Food Quality and Microbial Inactivation
inferred← citeshttps://doi.org/10.3390/foods14030444openalex-snapshot
Clarification of Sugarcane Juice Catalyzed by Magnetic Immobilized Laccase Intensified by Alternating Magnetic Field
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